Martini
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The martini is a cocktail made with gin and vermouth, and garnished with an olive or a lemon twist. Over the years, the martini has become one of the best-known mixed alcoholic beverages. A popular variation, the vodka martini, uses vodka instead of gin for the cocktail's base spirit.
By 1922 the martini reached its most recognizable form in which London dry gin and dry vermouth are combined at a ratio of 2:1, stirred in a mixing glass with ice cubes, with the optional addition of orange or aromatic bitters, then strained into a chilled cocktail glass.[1] Over time the generally expected garnish became the drinker's choice of a green olive or a twist of lemon peel.
A dry martini is made with little to no vermouth.[2] Ordering a martini \"extra dry\" will result in even less or no vermouth added. By the Roaring Twenties, it became a common drink order. Over the course of the 20th century, the amount of vermouth steadily dropped. During the 1930s the ratio was 3:1 (gin to vermouth), and during the 1940s the ratio was 4:1. During the latter part of the 20th century, 5:1 or 6:1 dry martinis became considered the norm.[3] Drier variations can go to 8:1, 12:1, 15:1 (the \"Montgomery\", after British Field Marshal Bernard Montgomery's supposed penchant for attacking only when in possession of great numerical superiority).[4]
In 1966, the American Standards Association (ASA) released K100.1-1966, \"Safety Code and Requirements for Dry Martinis\", a tongue-in-cheek account of how to make a \"standard\" dry martini.[5] The latest revision of this document, K100.1-1974, was published by American National Standards Institute (ANSI), the successor to ASA, though it is no longer an active standard.[6]
The exact origin of the martini is unclear. The name may derive from the Martini brand of vermouth.[7] Another popular theory suggests it evolved from a cocktail called the Martinez served sometime in the early 1860s at the Occidental Hotel in San Francisco, which people frequented before taking an evening ferry to the nearby town of Martinez, California. Alternatively, residents of Martinez say a bartender in their town created the drink,[8][9] while another source indicates that the drink was named after the town. Indeed, a \"Martinez Cocktail\" was first described in Jerry Thomas's 1887 edition of his Bartender's Guide, How to Mix All Kinds of Plain and Fancy Drinks:[10]
Other bartending guides of the late 19th century contained recipes for numerous cocktails similar to the modern-day martini.[11] For example, Harry Johnson's Bartenders' Manual (1888) listed a recipe for a \"Martini Cocktail\" that consisted in part of half a wine glass of Old Tom gin and a half a wine glass of vermouth.[12]
The \"Marguerite Cocktail\", first described in 1904, could be considered an early form of the dry martini, because it was a 2:1 mix of Plymouth dry gin and dry vermouth, with a dash of orange bitters.[13]
In his 1907 bartenders' guide The World's Drinks And How To Mix Them, San Francisco mixologist William Boothby provided possibly the earliest recipe for a \"Dry Martini Cocktail\" not only resembling a modern day martini in the ingredients, but also under that name.[14] Attributing it to one Charlie Shaw of Los Angeles, Boothby's book gave the recipe as follows:
The Churchill martini uses no vermouth, and should be prepared with gin straight from the freezer while glancing at a closed bottle of dry vermouth,[18] or with a sly bow in the direction of France.[19][20]
A vodka martini is a cocktail made with vodka and vermouth, a variation of a martini. A vodka martini is made by combining vodka, dry vermouth and ice in a cocktail shaker or mixing glass. The ingredients are chilled, either by stirring or shaking, then strained and served \"straight up\" (without ice) in a chilled cocktail glass. The drink may be garnished with an olive, a \"twist\" (a strip of lemon peel squeezed or twisted), capers, or cocktail onions (with the onion garnish specifically yielding a vodka Gibson).[24]
Sometimes the term \"martini\" is used to refer to other mostly-hard-liquor cocktails such as Manhattan, Cosmopolitan, and ad hoc or local concoctions whose only commonality with the drink is the cocktail glass in which they are served. There is some debate as to whether or not these are true martinis. Chefs with a more whimsical bent are even producing dessert martinis which are not a drink at all, but are merely served in martini glasses.
Some newer drinks include the word \"martini\" or the suffix \"-tini\" in the name (e.g., appletini, peach martini, chocolate martini, breakfast martini). These are so named because they are served in a cocktail glass. Generally containing vodka, they have little in common with the martini. A porn star martini is a variation of a vodka martini. The vodka is vanilla flavored, and is served with passion fruit juice, accompanied by a shot of Prosecco.[25]
Another popular form is the espresso martini, made in restaurants as a dessert. Many variations exist but most involve shaking espresso coffee with vodka, coffee liqueur, and sugar syrup; serving in a chilled martini glass. Shaking a fresh espresso shot creates a hard layer of crema which is garnished with three coffee beans in the centre.[26]
Great ambiance, fabulous service and delicious food! Our first experience was awesome! We joined friends, who are regulars, and Martini's was just as promised. The Lemon drop martinis did not disappoint. The food was delicious (if you like fish...both the salmon and tilapia were excellent)...
James Bond famously ordered his martinis shaken, not stirred, but it's really a matter of preference. This recipe provisions for those who want to shake versus those who want to stir their cocktails. Why the distinction Generally speaking, shake cocktails whose ingredients need integration: think citrus juices or a sour mix, for example. The general rule of thumb is that spirit-only cocktails should be stirred, but many like their vodka martini shaken. It is a case of personal preference for dilution and/or taste.
The vodka martini follows suit with the gin martini, Manhattan, and other liquor-vermouth cocktails: They're not light drinks. With an 80-proof vodka and the average vermouth in this recipe's ratio, it mixes up to about 28 percent ABV (56 proof). To put that into perspective, two martinis are stronger than a straight shot of vodka. Sip slowly and know your personal limit.
martini deals with the low power inherent to GWAS studies by using prior knowledge represented as a network. SNPs are the vertices of the network, and the edges represent biological relationships between them (genomic adjacency, belonging to the same gene, physical interaction between protein products). The network is scanned using SConES, which looks for groups of SNPs maximally associated with the phenotype, that form a close subnetwork.
Stirring a martini is a waltz. The partners are closer and there is a hint of romance. A stirred martini is cold, and while you can still discern its components, their individuality has become subdued. The martini begins to emerge.
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