February 11, 2016
New York City is the city that never sleeps, a city driven by the quest for success, fame, and a mention in Page 6. Each of the five boroughs has its own namesake cocktail, but no cocktail represents the Big Apple quite like the Martini. The Martini is rumored to have originated in New York and had its moment in the sun with the infamous four-Martini lunches of the 1960’s. Martinis can vary dramatically: from extra dirty to extra dry, but are always a combination of vodka or gin with vermouth, stirred, and served up in an iconic martini glass or a coupe. The garnish can vary from a lemon twist to an olive (or four).
My preferred Martini is made with half vodka, half vermouth, otherwise known as the 50/50 Martini. This cocktail’s simplicity is dependent on the ingredients - always choose premium vodka such as St. George All Purpose Vodka and an aromatic vermouth such as La Quintinye Blanc Vermouth, which has more vibrant flavors than a traditional dry vermouth. The vodka in this cocktail acts like a prism - it accentuates the flavors of peaches, orange flower blossom, lemons, and exotic spices of the vermouth. Serve up in a chilled glass, add a twist of lemon, and let the stress of the day wash away. Because as they say, if you make it in New York, you’ll make it anywhere.
50/50 Martini, Adapted by Emily Arden Wells of Gastronomista
2 oz Vodka
2 oz La Quintinye Blanc Vermouth
Garnish: Lemon Twist
Stir with ice, and strain into a chilled coupe. Garnish with a lemon twist.