A Cocktail that Defines Sophistication
Few drinks carry such symbolic weight as the Martini. Its crystalline simplicity - gin, vermouth, and nothing extraneous - has come to represent control, taste, and timeless elegance. Yet behind that clarity lies a story of transformation that spans 150 years of changing palates and cultural ideals.
“The Martini’s history is not just about flavor. It’s about refinement, identity, and the pursuit of perfection.”
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From the Martinez to the Marguerite
The Martini’s lineage begins with the Martinez, the 19th-century mixture of Old Tom gin, sweet vermouth, maraschino liqueur, and bitters. First recorded by Jerry Thomas in 1887, it was rich and aromatic, a product of a sweeter age.
Then came the pivotal innovation: the Marguerite. Appearing in Harry Johnson’s 1900 Bartender’s Manual, it was the first recipe to combine Plymouth Gin with dry French vermouth, plus a dash of orange bitters. This was the earliest instance of a specific gin brand and dry vermouth appearing together, essentially, the first true Dry Martini.
The Rise of the Dry Martini
By the early 1900s, the Martini name had replaced “Martinez” and a drier profile was in vogue. Ratios of 2:1 gin to vermouth became the benchmark. During Prohibition, when vermouth was scarce, gin took center stage, cementing the dry style’s dominance.
In 1930, Harry Craddock’s Savoy Cocktail Book defined the archetype: two parts gin, one part vermouth, stirred and served ice-cold with a lemon twist. It was elegance distilled, modern, minimal, and urbane.
“The Dry Martini became a ritual of control: cold, clear, and perfectly proportioned.”
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The Cult of Dryness
Through the mid-twentieth century, dryness turned into doctrine. Ratios of 4:1, then 6:1, became fashionable, and the “extra-dry” Martini entered legend. To some, vermouth was an afterthought, merely waved in the direction of the glass. The Montgomery, named after Field Marshal Bernard Montgomery, reportedly used a 15:1 ratio.
Hollywood and literature amplified the mystique. From James Bond’s shaken version to Don Draper’s three-martini lunch, the drink symbolized authority and aspiration.
Modern Revival: Balance Restored
The craft cocktail revival of the 2000s restored the Martini’s balance. Bartenders rediscovered vermouth’s complexity and began matching it carefully to gin botanicals. The 50/50 Martini, equal parts gin and vermouth, reemerged as a study in harmony and finesse.
Today, bars such as The Connaught in London and Dante in New York serve Martinis that celebrate equilibrium rather than austerity. Each pour is cold precision, the intersection of science and art. And we, at Copenhagen Distillery, love them. You can find some of our interpretations below.
A Testament to Restraint
From the sweetness of the Martinez to the crystalline clarity of the Dry Martini, this cocktail has evolved with the times yet never lost its essence. The Martini remains a test of discipline and discernment. It’s proof that, in the world of spirits, simplicity is the highest sophistication.