The mai tai would not have been possible without the contributions of both master mixologist-cum-promoters. While the Beachcomber was first with the tiki theme and *may* have come up with the name, it was Vic's sublime combination of rum, curaçao, orgeat and lime that rapidly became popular after the drink's creation at his Oakland bar in 1944. It was also the Trader who brought the mai tai to Honolulu in '53 via Matson's ocean liners and hotels on Waikiki beach. While the martini is indeed much older, the mai tai became an tropical icon in much the same way wildfire spreads through a dry forest.
That's interesting, Pierino. Regional variations exist although they shouldn't. A chiffonade is a chiffonade the world around, as should a classic term like martini. Somewhat ironically, order a mai tai in Hawai'i and there's no telling what you'll be served, often some bizarre concoction with pineapple juice and grenadine. Order the drink in California and you should get an approximation of the original.
While we're on the subject of names, Ruhlman refers to his version as the "perfect martini". However, that's yet another drink, gin and a 50-50 mixture of sweet and dry vermouths.
ChefOno I'm not much of a cocktail afficinado anymore, but if I remember correctly it was created in California at either Trader Vic's or Don the Beachcomber. It goes back "only" to the thirties or forties. I have no idea what the correct ingredients are supposed to be for a true mai tai.
Well I'll be jiggered. I agree with Ruhlman once in a blue moon and, wouldn't you know it, the moon is full. And blue.
If I called a cow a pig, I'd be wrong. A cow is a cow, a pig is a pig, separate and distinct. I could try to defend my position by pointing out this particular cow eats like a pig, it was therefore pig-ish, but the cow would remain a cow no matter what. A martini is made with gin and vermouth. There is a similar drink made with vodka. We call that a vodka martini so as to avoid confusion.
As to the finer points, stirring vs. shaking, brands and ratio of gin to vermouth, etc., there may be more than one way to make an omelet but if you start calling it a pancake, difficulty communicating will inevitably result.
Well said, ChefOno! But be careful with the absolutes and the Absoluts. A gin martini may be the norm in England but if you ask for a martini in Rome (without naming your spirit liquor) odds are you will be served a glass of Martini vermouth, most likely at room temperature. You can of course get a good martini in Rome, but the Italians are a little wierd on their pours so you have to make it as explicit as possible. The reason is that Italians are not as fully engaged in spirits as Americans are and most of the bars that serve an array are doing it for the tourist trade. I've watched Italian friends spend an hour or more over a cocktail (or a pint of beer) just nibbling on bar snacks. Pubs are not a good business model there.
At the risk of being boring and superficial, I like a dirty martini now and then (martini with an olive and a touch of olive juice from the jar.)
I think the essential thing, whatever proportion of vermouth you like, is that in a martini, the quality of the vodka (or gin, but gin gives me a headache, so I don't go there) really counts. A so-so vodka in a bloody mary (or screwdriver, or whatever) can still produce a decent drink, but in a martini you really taste the naked vodka - a good one makes a huge difference.
Unfortunately I gave up drinking martinis five years ago. But I still remember how to do it: chill the glass in the freezer. In your shaker (which you are not going to shake) add ice. Pour in your choice of vodka or gin. Add a couple of drops of vermouth or just wave the bottle in front of it. Stir alcohol and ice (I did say stir and not shake) and pour into your chilled glass. Any other embellishments are superficial and boring. Nothing is more boring than a "Cosmopolitan".
I make a martini every night at 5 pm. Everyone's taste is different. Most often I put 1 part dry white vermouth in a shaker with 4 to 5 parts vodka (sorry gin lovers). Shake with ice a few seconds until the stainless steel shaker starts to frost. Let it sit for a moment while you put some soft jazz on the music machine. Pour into a superb (crystal?) martini glass with an olive on a steel or bamboo pick. Serve with a cracker with caviar or rillette or devilled egg or a piece of licorice ! Turn the music up. Most important art ... repeat !
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The mai tai would not have been possible without the contributions of both master mixologist-cum-promoters. While the Beachcomber was first with the tiki theme and *may* have come up with the name, it was Vic's sublime combination of rum, curaçao, orgeat and lime that rapidly became popular after the drink's creation at his Oakland bar in 1944. It was also the Trader who brought the mai tai to Honolulu in '53 via Matson's ocean liners and hotels on Waikiki beach. While the martini is indeed much older, the mai tai became an tropical icon in much the same way wildfire spreads through a dry forest.
That's interesting, Pierino. Regional variations exist although they shouldn't. A chiffonade is a chiffonade the world around, as should a classic term like martini. Somewhat ironically, order a mai tai in Hawai'i and there's no telling what you'll be served, often some bizarre concoction with pineapple juice and grenadine. Order the drink in California and you should get an approximation of the original.
While we're on the subject of names, Ruhlman refers to his version as the "perfect martini". However, that's yet another drink, gin and a 50-50 mixture of sweet and dry vermouths.
Well I'll be jiggered. I agree with Ruhlman once in a blue moon and, wouldn't you know it, the moon is full. And blue.
If I called a cow a pig, I'd be wrong. A cow is a cow, a pig is a pig, separate and distinct. I could try to defend my position by pointing out this particular cow eats like a pig, it was therefore pig-ish, but the cow would remain a cow no matter what. A martini is made with gin and vermouth. There is a similar drink made with vodka. We call that a vodka martini so as to avoid confusion.
As to the finer points, stirring vs. shaking, brands and ratio of gin to vermouth, etc., there may be more than one way to make an omelet but if you start calling it a pancake, difficulty communicating will inevitably result.
I think the essential thing, whatever proportion of vermouth you like, is that in a martini, the quality of the vodka (or gin, but gin gives me a headache, so I don't go there) really counts. A so-so vodka in a bloody mary (or screwdriver, or whatever) can still produce a decent drink, but in a martini you really taste the naked vodka - a good one makes a huge difference.
Everyone's taste is different.
Most often I put 1 part dry white vermouth in a shaker with 4 to 5 parts vodka (sorry gin lovers).
Shake with ice a few seconds until the stainless steel shaker starts to frost. Let it sit for a moment while you put some soft jazz on the music machine.
Pour into a superb (crystal?) martini glass with an olive on a steel or bamboo pick.
Serve with a cracker with caviar or rillette or devilled egg or a piece of licorice !
Turn the music up.
Most important art ... repeat !
Voted the Best Reply!