Spoiler alert: martinis were harmed in the making of this blog.

Vacationing at our cabin on Savary Island, with not much to do other than eagerly await happy hour, I find myself embracing the simplicity of the days. Well, okay, you got me—there’s also an amazing beach that’s perfect for whiling away the hours. One of my favourite happy hour cocktails is a Martini. Surprise, surprise…In my quest for the perfect Martini and curious about its minimalist ingredients, I decided to dig into its history. Because, why not? To my surprise, I discovered various versions of Martinis dating as far back as 1860. Who knew?

In the beginning

The first “official” dry Martini is believed to have been crafted by a bartender at the Knickerbocker Hotel in New York City around 1911 or 1912. Over the years, the Martini has evolved from its minimalist form to include variations like the Vodka Martini, the Espresso Martini, the French Martini, and the Vesper Martini (which combines both vodka and gin). These are just a few examples, and the list of variations keeps growing.

And the Martini glass? It made its formal debut at the 1925 Paris Exhibition as a modern take on the Champagne coupe. Its steeply sloping sides prevent ingredients from separating and serve as the perfect perch for toothpick-bearing olives.

Variations on the original

From perfect martinis to wet martinis, direct martinis, and the naked martini, this classic cocktail offers countless variations. A favourite method, popularized by DUKES Bar in London, involves storing gin in the freezer and pouring it directly into a cocktail glass with vermouth, bypassing the need for stirring or shaking with ice. Ian Fleming, the author of James Bond, frequented the legendary DUKES Bar and is said to have drawn inspiration from it for the classic line “shaken, not stirred.”

Choosing quality spirits

Not all gin is created equal, and since you’re drinking a martini with no mixer, it’s important to choose the best you can afford. I recently came across Salish Sea Spirits Coastal gin, which has hints of wild honey, lemon peel, coriander, kelp, oyster shell, spruce tips, and rosehips. It’s a unique blend offering a genuine West Coast experience.

Annnd, don’t forget the dry Vermouth, a fortified wine flavoured with various botanicals, which plays a crucial role in the martini’s character.

Whether you prefer your martini shaken, stirred, or creatively concocted, there’s a version out there with your name on it. Hmm… a Llorea martini? I’ll have to think about that one! 😉

Shaken not stirred, please

If we’re talking the classic, I’m a fan of the dry martini. However, lately, the dirty martini has been my goto cocktail. There’s something about the savoury flavours and the saltiness of the olives that just hits the spot. And if anyone ever questions your cocktail choice, just remind them that James Bond himself preferred his martinis shaken, not stirred. If it’s good enough for 007, it’s good enough for me.

So here you go!

Dry or Dirty Martini

** Chill your cocktail glasses in the freezer (yes, it makes a difference)

ICE

2-1/2 oz of your favourite gin (may as well make it a big one)

1/2 oz dry Vermouth

1/2 oz olive juice (for dirty)

Shake it like you’re Tom Cruise in Cocktail

Strain into chilled glasses and garnish with the best olives you can find. I like Mezzetta’s Martini olives marinated in vermouth. Don’t love olives? A lemon twist is equally delish!

Cheers!