Wed May 7 2008
The task: Mixing a classic martini
The pro: Charlotte Voisey, cocktail consultant and brand ambassador for Hendrick’s Gin.
Illustrations: Atsuhiro Saisho
Pack a standard martini glass with ice and water to chill it, and set aside. Tip: Large cubes made with filtered or spring water are ideal for the purest flavor and slowest dilution.
Use a one-ounce jigger to measure three ounces of gin, a ¼ ounce of dry vermouth and two dashes of orange bitters (try Fee Brothers brand). Combine over ice in the mixing glass of a two-piece Boston shaker.
Hold the base of the glass to avoid warming its contents and place a bar spoon flush against the inside of the glass. Using a “carousel” movement (up and down, round and round), stir the drink 20 times clockwise and 20 times counterclockwise. The motion will cool and dilute the gin, giving it a silky texture. Voisey prefers this method to shaking, which can cloud the drink.
Place a julep strainer (it resembles a slotted spoon) over the mixing vessel. Pick up the chilled martini glass, discard the ice water and, keeping the strainer in place with your forefinger, decant the drink in a circular motion so that the liquid does not splash over the rim.
Cut a thick strip of lemon zest to garnish: Rub it on the rim of the glass and snap it over the top of the drink to release the rind’s essential oils. Drop it into the martini and serve.