{"id":2809,"date":"2024-11-24T15:26:57","date_gmt":"2024-11-24T15:26:57","guid":{"rendered":"https:\/\/ventil.rs\/blog\/entertainment\/what-makes-a-martini-a-martini\/"},"modified":"2024-11-24T15:26:57","modified_gmt":"2024-11-24T15:26:57","slug":"what-makes-a-martini-a-martini","status":"publish","type":"post","link":"https:\/\/ventil.rs\/blog\/entertainment\/what-makes-a-martini-a-martini\/","title":{"rendered":"What makes a martini a martini?"},"content":{"rendered":"


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Nowadays, what makes a martini a martini? Robert Simonson, who wrote a book about the martini, said, “It’s funny: it’s strict and loose at the same time.”<\/p>\n

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Ten Speed Press<\/p>\n

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Everyone seems to have an opinion about the cocktail: “Ingredients, proportions, garnishes \u2013 it’s all subject to debate,” Simonson said. “I’m a purist. I would think it needs to be gin and vermouth. But I’m willing to bend and say, ‘Okay, vodka and vermouth as well.’ [However,] if there’s no vermouth in there, I don’t know how you can call it a cocktail.”<\/p>\n

Simonson says the martini was probably named after a vermouth company. It was invented in America in the 1870s or ’80s when bartenders mixed gin with vermouth, a fortified wine made with herbs and spices. “It’s a very big player in cocktail history,” he said. <\/p>\n

In the early 20th century, the “very-dry” martini became very-popular: Ice cold gin or vodka, garnished with a lemon twist, or an olive, or an onion, but only a little vermouth (or maybe not even a little).<\/p>\n