(from Real Simple magazine)
"There are only a few things you need to know to make a martini the way a man does: Make it dry, make it gin, make it brutally cold, and keep it simple. "The quickest way to sissify a martini is to get creative," says David Wondrich, author of a forthcoming book on cocktails. "Don't garnish it with a sprig of rosemary or put a splash of Frangelico in it or do anything fancy whatsoever." As for making a martini with vodka, it's certainly possible. But if it's a man's drink you're after, stick with gin and aim for a gin-to-vermouth ratio somewhere between five to one and eight to one, depending on how strong you like it. "Any more vermouth and it's unbearably watery," says Wondrich. "Any less and you might as well be drinking straight gin, which is fine but not a martini."
Recipe
Chill a martini glass in the freezer for at least 5 minutes. Pour 3 ounces gin (Beefeater, Tanqueray, or Bombay Sapphire - something around 94 proof) and 1/2 ounce Noilly Prat dry white vermouth into a stainless-steel cocktail shaker or a chilled tumbler. Place 8 to 10 ice cubes (according to Wondrich, cracked or crushed ice chills faster than cubes) in the shaker or tumbler, stir vigorously for about 20 seconds with a long-handled spoon, and strain into the chilled martini glass. How you finish off the martini is a matter of taste. A twist is the classiest way to go and yields the cleanest-tasting drink. An olive is the traditional garnish, and it looks cool. Take your pick.
(Been on a real dirty martini kick lately. I just love the write-up of this drink - so much to say over something so simple. Anyway, I add a spoonful or two of olive juice and two olives and I'm happy. Cheers!)
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