The vodka martini. Arguably the best known of all cocktails, mostly due to a certain cinematic superspy who’s been around for 50 years.
But in the year and a half that I’ve been blogging on cocktails, I’ve never featured the vodka martini. (I refuse to call it “a vodkatini”.)
Partly it’s because the vodka martini is a cliché among cocktails – ordering it is almost guaranteed to result in at least one James Bond reference.
But the other reason is that I’ve never thought of myself as a vodka fan. I suspect that the world of clear spirit drinkers divides into gin drinkers and vodka drinkers, and I’m firmly in the gin camp; I prefer the subtle botanics over the clean flavour of vodka.
But while I was on holiday in Paris, Elinor and I went to a restaurant that gloried in the wonderful name of Les Zazzous (“The Hepcats” in French.)
On the cocktail menu was a vodka martini – but no gin martini. Throwing caution to the wind (I was on holiday, after all) I ordered a vodka martini.
It arrived, and after the inevitable “shaken, not stirred” joke, I gave it a try.
It was really good. So good, I would say it was better than a gin martini.
The cold, clean vodka is offset by the herbal taste of the vermouth. It’s complex, yet somehow very pleasing.
When I got home, I made my own, and I’m pleased to report that the homemade version is just as good.
2 msrs vodka
1 msr dry vermouth
Add ingredients to a cocktail shaker half filled with ice. Shake until very cold. (Yes it’s a cliché, but it’s a cliché that works.) Pour into a cocktail glass and garnish with a lemon twist.