Let me explain the stupid title. If you order a perfect martini, you’re going to get a drink that’s equal parts vermouth and vodka or gin. But mine’s perfect because it “has all the required or desirable elements, qualities, or characteristics; as good as it is possible to be.”
Truth be told, I’ve never made a Martini before this one. That is to say, this is the first time I’ve made a martini. The first time I had one was at The Atlantic in Edgartown. Got it dirty. I’ve tried a few different styles, and find that my favorite is a dry gin martini on the rocks with a twist.
I feel like gin is a tincture. It’s alcohol, but with a variety of herbs and spices. Hell, I make this stuff at home, practically! I’ve read reviews of people making their own gin by soaking juniper berries and other spices in vodka for a month and then straining them out. I assume you could do something similar with essential oils.
On the first night of Hanukkah this year, I found myself at Total Wine and came upon Farmer’s Gin. I’d read good reviews, and it’s organic. So I’m assuming they use better quality ingredients than the standard. When I thought of doing this cocktail series, I picked up the cheapest dry vermouth at Whole Foods. It was a limited selection anyway. It’s particularly frustrating to me that alcohol isn’t considered a food and doesn’t require the same labeling.
Here’s the recipe. You’ll need to do some prep.
Put a glass in the freezer. If you’re going to follow this recipe exactly, you’ll need a low glass and not a cocktail glass. Make sure you have ice too. You’ll need:
2.5 oz Farmer’s Gin
.5 oz Dry Vermouth
In your frozen glass, pour the gin and vermouth. Stir.
Slice a piece of the lemon peel, and rub it along the lip of the glass, then drop it in.
Swish swash, mix it all up.