Did you know traditionally a Martini was made with Gin not vodka? And according to an Australian Mixologist it should always be stirred not shaken.
Traditional Martini recipes all contain gin and dry vermouth, are served extremely cold with a green olive or lemon garnish. They are always stirred, not shaken. Though there is some dispute historically whether the cocktail was first invented in California in the late 1800s or at the famous Knickerbocker Hotel in New York City in the early 1900s
Sorry 007, but you had it all wrong. Mixing up a vodka-based Martini and shaking it according to many world-renowned mixologists is not exactly the right way to serve up a Martini. when shaken, it can bruise the alcohol, make the drink too cloudy, and undesirable to taste.
And as for using Gin over Vodka, Gin offers a more complex and botanical flavour to a Martini, whereas vodka will give it a smoother, more refreshing and modern taste.
Though it all comes down to personal preference and taste in the end, the classic Martini was originally created as a Gin cocktail. And for Gin lovers, there it shall remain.
Founder of Gin Lane and Sydney cocktail guru Grant Collins explains as a Gin specialist, Martinis should always be made with Gin. And they should never be shaken but stirred gently. When you shake a Martini, it impacts the taste, resulting in a less enjoyable experience, than one which has been carefully prepared and nurtured for taste and texture.
We chat to Grant on his inspiration behind unique cocktail bar Gin Lane, how he became a mixologist, why Gin and he also shares a very simple and easy to make Gin Martini recipe.
Grant is an award-winning mixologist. He’s also the head mixologist and beverage consultant of Olio and Eastside Kitchen and Bar in Kensington Street, Chippendale.
He’s an expert in his field of mixology, drinks advising and boutique foods, is an author and presenter, and has collaborated and consulted with some of the world’s leading bars and most prestigious venues around the world, including the UK, USA, South Korea, Hong Kong and Australia.
How did you get into mixology?
“I went to college to study sport science and went travelling to the US before heading back to UK to start my own business. In the States I started working in bars and loved the camaraderie and creative side of the business.
So I headed back to London and started working in some of London’s top bars. Within 2 years I was the UK bartender of the year and 4 UK bar manager of the year. From there, I headed back to Australia in 2005 to work for W Hotels and opened Hilton Sydney.
This gave me the opportunity to travel extensively throughout Asia as a consultant and open and work with 5 more W Hotels from W Bali, W Seoul, W Maldives and W Osaka”.
How did you passion for Gin start?
“Being English I always had a passion for Gin and its history and love discovering new Gins – we have over 250 now at Gin Lane! I love hosting our Gin classes and cocktail schools and sharing this knowledge with our guests”.
What was your inspiration (apart from Gin of course) in creating Gin Lane?
“In 1751 English artist William Hogarth created ‘Gin Lane’. This picture captured the wild times of Gin in London in the mid 1700’s when you could buy a litre of Gin for 1 penny and the average consumption of Gin of 3 litres per person per week!
We named Gin Lane after this as we felt it had the vibe of an old Gin Palace from this era as it is set in an old house which is almost 140 years old”.
Grant’s Dry Gin Martini Recipe:
Chill Martini glass or coupet with ice
Add 8/10mls dry vermouth
60 mls London Dry Gin (Tanqueray)
Stir over ice – approx 25/30 times
Discard ice and vermouth (rinse around glass)
Strain and pour chilled Gin and garnish with lemon twist or x 3 speared olives
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