Saturday, March 17, 2012

Dry Rye Martini

I want to say right up front that I don’t approve of the trend of calling everything in a conical glass a Martini. Let’s call things by their own names. A Martini is a gin-vermouth combo. I’m prepared to call any added dashes and splashes a matter of taste, but the Martini has to have gin and vermouth—unless the gin tastes like rye, as in Dry Rye Gin by St. George Spirits, in which case, you would do better to call it a Dry Rye Martini. And if instead of dry vermouth you made it with Cocchi Americano—say a fair amount of it—you wouldn’t have a Dry Martini—though it could still be a Dry Rye Martini. Except that it wouldn’t be dry—only the Dry Rye would be dry. And the Dry Rye is gin, and dry, but not like a London dry gin. But it’s just as dry—you follow me?

Now don’t think for a moment that this is a Martini because it’s not. Except that it is. There’s the gin—but Dry Rye isn’t what I’d call a Martini gin. Except, I suppose, if you used it in a Martini recipe, which this is. You got the gin and the vermouth. And orange bitters. You don’t hear much about orange bitters in Martinis anymore. Why would that ever go away? But it seems to be coming back. I’m glad. Anyway, here’s the recipe. Have at it.

Dry Rye Martini

  • 2 oz St. George Spirits Dry Rye Gin
  • 3/4 oz Cocchi Americano (or Lillet will do)
  • 2 dashes Regans’ Orange Bitters
Stir with ice and strain into a chilled cocktail glass. Lemon twist.

You can twist the twist and drop it in, or discard it if you find that your twist keeps ending up in your mouth near the end of the drink. But if that happens, you’re probably gulping. I won’t tell you not to drink too fast. That’s your own affair.


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