The Drift Of Things

EIGHT years ago in this department we had a column on the daiquiri cocktail, which, as we pointed out at that time, was invented by mining engineers. Since then we have said little or nothing about alcoholic drinks, but having set the precedent perhaps we may now pass along a little information about martinis. We have observed that as an aperitif the martini has become increasingly popular with men, so much so that we always feel a bit peculiar if we order something else. And the call is not for just a martini either; it must be a dry martini, and some of our friends are extremely particular on this point. The matter has achieved such importance that The New York Times devoted half a page to it a few Sundays back. Several recipes are given which may be useful to some of our members when entertaining visitors from this part of the country: The standard martini is said to be half gin, half Italian vermouth, two dashes orange bitters, and a pickled onion and twist of lemon peel. This progresses to the very dry martini, which calls for five parts gin and one part vermouth with an onion, olive, or lemon peel. Several alternatives are offered for the manufacture of the very, very dry martini. One is to pour a little vermouth into the mixing glass and pour it out again before mixing gin and ice. A second way is to put the ice in a sieve, hold it over the sink, and pour a little vermouth over it; then put the ice in the mixing glass. A third is to let the draft from an electric fan blow across an open vermouth bottle toward the mixing glass. Then the ultimate is the awfully dry martini, obtained by setting the vermouth bottle next to the mixing glass and turning the bottle slowly so that the label is exposed to the gin for perhaps a second. The Times notes that Mr. Martini himself personally prefers vermouth and soda.