Morsel Monday: Tad Bit of Martini History

How was everyone's Fourth of July holiday and long weekend?
I trust everyone delighted in wishing our lovely country a most joyous 234th birthday along with your family and friends.
I enjoyed myself thoroughly, despite having a packed house filled with gentlemen who claimed to know everything there is about grilling and ladies who chose the wrong time to experiment with the cocktails, the gall! :-)
Whilst most of my guests were downing red, white and blue drinks a la Stars and Stripes and Cape Cod Breeze with other concoctions added to them, I was settling into the holiday with my staunch favorite: The Classic Martini-stirred not shaken.
My friend Ainsley asked me why I chose to have it stirred as opposed to shaken. I then explained that I did not wish to have the gin bruised-which ignited a serious debate on said topic.
So I thought this would make an interesting entry for a Monday Morsel post.
I just did not anticipate still having guests well into this morning-which is the cause of this late post, I do offer you my sincerest apologies.
But all was well on the late evening of the Fourth as we all watched the movie of Cole Porter's life entitled De-Lovely (I love this movie) and the Boston Pops later with Toby Keith, all in all, a joyous and memorable occasion.
I hope you find the facts about one of my most favorite drinks as enjoyable as I find drinking them, now read on please. :-)

It seems the Martini was created between 1862 and 1876 and is a direct descendant of the Martinez, an older sweeter but similar cocktail which consists of approximately two ounces of Sweet Vermouth, one ounce of Gin (preferably Old Tom), two dashes Maraschino Cherry liquid, one dash Bitters, shaken with ice, strained and served with a twist of lemon or a cherry.
The Martini was an established American cocktail at the beginning of the 20th Century. Its popularity was believed to have been elevated during Prohibition when "bath tub" gin was relatively easy to produce, making Martini's readily available during the era of the speakeasy.
The Classic Martini was stirred, not shaken (Mr. Bond) so as not to upset the molecules so that they lie sensuously one on top of the other for more flavor.
In the novel Casino Royale (a personal favorite :-) Bond's recipe for a martini is made with three measures of Gin (Gordon's), one measure of vodka (Russian or Polish), and half a measure of Kina Lillet aperitif, shaken until ice-cold with a large, thin slice of lemon peel for garnish, generally called a Bradford.
But Bond being Bond, his drink was called a Vesper after his love interest in the novel and film- who could blame him? I have named each vehicle I have ever purchased-and have no idea why.
Sales of the popular drink went through the roof following the film's release.
As for the Martini glass and its unique shape, that is said to have been instituted during the years of Prohibition as well.
It seems the wide cavity made it easy to dispose of the banned alcohol in the event of a police raid, its cone shape also ceases the separating of the drink's contents.
The slim stem on the martini glass was designed so your hand would not come in contact with the bowl containing the contents of the drink, for the warmth of your hand would cause the ingredients to separate.
The size of an ideal Martini glass is said to be precisely four ounces.
Alfred Hitchcock, Sir Winston Churchill, F. Scott Fitzgerald and Frank Sinatra all drank their Martinis from the classic Martini glass.
I have included my favorite place to re-stock martini glasses when I have unfortunate incidents-which seems to be quite a bit lately, go-figure. I need to implement the same rule William Randolph Hearst had at his home: a two drink minimum-anything else and you would not be invited back, interesting character that Hearst..
Anyway, I trust you will find something in this post useful for your next session of Martini making, and do remember, stirred-not shaken.
Although my friends and I came to this conclusion I am sure most of you have over the years as well: whether wet or dry, shaken or stirred, or just plain dirty..it is all a matter of taste!


Photo Credits:
StuartWebster
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