What is a true martini? Rue Dumaine bartender Evan Marinangeli shares

Out of all of the cocktails to imbibe, the martini has arguably maintained the top spot for sophistication and classiness in popular culture.

From Sean Connery’s insistent line that James Bond’s drink be “shaken, not stirred,” to the constant references in the 1996 film “Swingers” with Vince Vaughn and Jon Favreau, the sheer simplicity of the drink — at its core, two spirits, traditionally gin and vermouth — and the ensuing alcoholic strength of the drink encourage that aura of sophistication.

There are variations on the martini today with different spirits and methods (let’s not even mention flavored cocktails with ” — tini” added to the end of the name). But to seasoned bartenders, there is only one true way to make a classic martini.

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We asked Rue Dumaine bar manager Evan Marinangeli, who has developed quite a reputation for impeccable cocktails of all varieties, to share the true recipe with us.

Q: Many people may have different ideas of what constitutes a martini — gin vs. vodka; shaken not stirred. What is the true recipe?

Evan Marinangeli: There's only one true martini, and it's always made with gin. Always. And traditionally it's a London dry gin, but there are many nice gins out now that make a great martini, and then you add a dash of vermouth —I like to use Dolin, a French vermouth. But always those two components, and you always stir it. I've found that you need to stir a minimum of 45 times. And then typically people ask for olives, but I think in the summer, a nice twist is perfect.

Q: So what about vodka martinis?

EM: Many people ask for a vodka martini, but it's not really a martini. You should ask for vodka, up, and then specify whether you want it shaken or stirred.

Stuffed olives are also a no-no for me. The olive by itself is adding a saltiness and a brininess; you don’t need a blue cheese or pimento flavor.

Q: What's behind the mythos of the martini?

EM: Martinis were some of the very first cocktails, after Sazeracs and Old Fashioneds. It's a sophisticated drink because you need a sophisticated drinker to drink one. For someone who doesn't drink spirits very often, if you were to drink a gin martini, you couldn't. And I'm not a gin martini drinker; I recognize what's great about them but I don't sit down with them. They're very strong; in the neighborhood of 30 percent ABV (alcohol by volume).

Q: What are some common variations on the classic martini?

EM: We make a lot of dirty martinis— with olive juice, it's a twist on the classic, more briny and salty. We also do a nice smoky martini, with a half ounce of smoky scotch. The Vesper Martini was created in the '50s when Sean Connery was playing James Bond, and asked for a martini with "three measures of Gordon's, one of vodka, half a measure of Kina Lillet." It helped vodka martinis get started. I don't think people thought to ask for martinis with vodka before. You can also always ask for it on the rocks instead of neat in a martini glass.

Q: If you were a martini drinker, where in town would you go to get a classic martini?

EM: The Meadowlark Restaurant (5531 Far Hills Ave.) and Wheat Penny Bar and Grill (515 Wayne Ave.) both have very competent bartenders, as does The Oakwood Club (2414 Far Hills Ave.), and the Sycamore Creek Country Club (8300 Country Club Ln, Springboro).

EVAN MARINANGELI’S CLASSIC MARTINI RECIPE

Fill a mixing glass or cocktail shaker 3/4 of the way full of ice.

Depending on the individual, pour 2.5-3 oz of gin, (traditionally London dry gin) over the ice.

Add one quarter to 3/4 ounce of Dolin French vermouth.

Stir 45 revolutions with a bar spoon while oscillating the spoon up and down to ensure the flavors are being blended together.

Take a mesh strainer and strain in a martini glass and garnish with an olive or lemon twist.

For gins, Marinangeli recommends either a London dry gin, or good stateside options include Bluecoat American Gin from Philadelphia or Aviation Gin based out of Portland, Ore. French-based Dolin is the vermouth of choice, all available at local liquor stores.

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