We’re launching a new project at school that will require creating and testing cocktail recipes. Yes, my job is awesome.
For some reason, we decided to start with a cocktail about which many professionals don’t see eye to eye. We can all agree it’s appetite-whetting, simple to make and storied, but that’s where it ends. I touched on the history of the martini briefly in this post.
Across all recipes we used Dolin Dry, one dash of Regan’s Orange bitters, and in honor of the orange bitters, a non-squeezed orange peel as garnish. All drinks were stirred. For both rounds, we sampled three different gins: Tanqueray, Plymouth and Hayman’s Old Tom.
First up was equal parts gin and vermouth – 1 1/2 oz. each. The winner was Tanqueray; well-balanced and you could taste the gin (we like gin here).
Second time around we went 2:1 – 2 oz. gin to 1 oz. vermouth. Prior to stirring round two, we anticipated that we would like the equal parts cocktails better. We were wrong. The winner was again Tanqueray, and it was an even better martini with this ratio.
Rich, bold, satisfying, invigorating. Made you want a big, fat steak, followed by a nap. Too bad it was 11 am in the middle of the work week and we are aren’t characters on Mad Men.