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).
The vodka martini has become a common and popular cocktail, but some purists maintain that while it is a perfectly fine drink, it is not a true martini, since it is usually not made with gin.
In creative works
- James Bond famously drinks a "vodka martini, shaken not stirred."
- Bond was first described as drinking a vodka martini in Ian Fleming's 1953 novel Casino Royale, in which Kina Lillet was the vermouth used; the vodka used was distilled from potatoes rather than from grain, and Bond said that the latter type would improve the flavor. (The bartender who served it to him said, essentially, "We won't split hairs.")
- On the US television show I Dream of Jeannie, Jeannie makes vodka martini gush from a rock in the desert for Captain Nelson, calling it his "favorite potion" (though at the time he needed water).
- A pink-colored, fruit-flavored variant of the vodka martini is named the I Dream of Jeannie Martini.
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- Heugel, Bobby. "Bobby Heugel's Weekly Cocktail: The Kangaroo Cocktail". Retrieved 6 September 2012.
- Wonderich, David, "Vodka Martini - The Wonderich Take," Esquire
- Cocktails a Complete Guide to Bartending with Over 500 Cocktail Recipes. Boston: MobileReference.com. 2007. ISBN 1605011045.
- Buffo, Peter (May 2004). "That martini mystique". Orange Coast: 174.
- Bosker, Gideon; Karen Brooks and Damon Reed (1998). Atomic Cocktails: Mixed Drinks for Modern Times. Chronicle Books. p. 90. ISBN 0811819264.
- Felten, Eric (2007). How's Your Drink?: Cocktails, Culture, and the Art of Drinking Well. Agate Publishing. p. 41. ISBN 1572840897.
- Axelrod, Alan (2002). The Pocket Idiot's Guide to Bartending. Penguin. p. 57. ISBN 1101221852.
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