A more traditional martini....
Even with the advent of craft cocktail bars and mixologists, the martini still holds a special place in American cocktail culture. If that is less so among a younger set, the martini is still has a hold on the more seasoned and long-serious and even discriminating imbiber, especially when out at one of the city’s nicer and more staid restaurants. There is a reason that the martini is still the most famous cocktail, and “a dry martini” might be the most commonly cocktail-related phrase ever uttered.
And, it is always a dry martini that is ordered. Dry means very little vermouth, and vermouth is what helps make the mixture a martini; there is only gin (or vodka), vermouth and a garnish. (Just because a cocktail is served in a v-shaped glass and is labeled a martini does not make it so). Typically, “in a dry martini just a few drops or even a mist of dry vermouth. However, most people who order a dry martini would be happy with no vermouth,” according to Mike Dalby, one of the longtime stalwarts at the every-popular Flemings on West Alabama that serves far more martinis than the typical establishment. A wet martini, the other type of martini, denotes a more substantial percentage of vermouth, classically one part to three parts gin. To state that it is not popular compared to a dry martini is an understatement. “I'm trying to think if I've ever had anyone order a wet martini,” Dalby said.
The rarity of the wet martini is what make the American Wet Martini at Anvil such a revelation. It is a terrific take on a classic that might well appeal to those who routinely drink martinis, meaning dry martinis. And the American Wet Martini is a very wet martini.
The drink, one of three martinis on the menu, consists of equal parts Tanqueray London Dry gin and Dolin dry vermouth along with a splash of house-made orange tincture – orange peels steeped in neutral grain spirits to create a citrusy bitters – and an artful lemon peel strip. Stirred not shaken and served in an old style martini cupola, the prominent juniper notes Tanqueray are complemented with citrus and coriander notes in a balanced way leading to a long and dry finish that is a classic of the style. These flavors are very well-suited to the Dolin vermouth from France that is more subtle than most while retaining a pleasant fruitiness and brightness that is furthered complemented by the orange tincture and the lemon peel. The cocktail tastes even better as you work your way down the glass, as it warms a bit and the flavors meld even more. Though sporting a 1-to-1 mixture, the American Wet Martini does not taste overly like vermouth.
This is due in part to the quality of the vermouth, and vermouths have been served with far more care than in the past, and in much better condition. You certainly won’t find a badly oxidized and harsh-tasting vermouth at Anvil, nor have you ever. For $12, the American Wet Martini is not cheap, but it is expertly crafted and very enjoyable, and might inform you that quality vermouth is not a bad thing at all. Plus, the $12 buys a cocktail that is essentially all alcohol.
Anvil
1424 Westheimer (between Waugh and Dunlavy), 77006, (713) 523-1622
anvilhouston.com
Originally published on May 17, 2016.
And, it is always a dry martini that is ordered. Dry means very little vermouth, and vermouth is what helps make the mixture a martini; there is only gin (or vodka), vermouth and a garnish. (Just because a cocktail is served in a v-shaped glass and is labeled a martini does not make it so). Typically, “in a dry martini just a few drops or even a mist of dry vermouth. However, most people who order a dry martini would be happy with no vermouth,” according to Mike Dalby, one of the longtime stalwarts at the every-popular Flemings on West Alabama that serves far more martinis than the typical establishment. A wet martini, the other type of martini, denotes a more substantial percentage of vermouth, classically one part to three parts gin. To state that it is not popular compared to a dry martini is an understatement. “I'm trying to think if I've ever had anyone order a wet martini,” Dalby said.
The rarity of the wet martini is what make the American Wet Martini at Anvil such a revelation. It is a terrific take on a classic that might well appeal to those who routinely drink martinis, meaning dry martinis. And the American Wet Martini is a very wet martini.
The drink, one of three martinis on the menu, consists of equal parts Tanqueray London Dry gin and Dolin dry vermouth along with a splash of house-made orange tincture – orange peels steeped in neutral grain spirits to create a citrusy bitters – and an artful lemon peel strip. Stirred not shaken and served in an old style martini cupola, the prominent juniper notes Tanqueray are complemented with citrus and coriander notes in a balanced way leading to a long and dry finish that is a classic of the style. These flavors are very well-suited to the Dolin vermouth from France that is more subtle than most while retaining a pleasant fruitiness and brightness that is furthered complemented by the orange tincture and the lemon peel. The cocktail tastes even better as you work your way down the glass, as it warms a bit and the flavors meld even more. Though sporting a 1-to-1 mixture, the American Wet Martini does not taste overly like vermouth.
This is due in part to the quality of the vermouth, and vermouths have been served with far more care than in the past, and in much better condition. You certainly won’t find a badly oxidized and harsh-tasting vermouth at Anvil, nor have you ever. For $12, the American Wet Martini is not cheap, but it is expertly crafted and very enjoyable, and might inform you that quality vermouth is not a bad thing at all. Plus, the $12 buys a cocktail that is essentially all alcohol.
Anvil
1424 Westheimer (between Waugh and Dunlavy), 77006, (713) 523-1622
anvilhouston.com
Originally published on May 17, 2016.