Author: Julian Vallis, Martini Club UK. There’s no hiding in a Martini. The vermouth and twist augments the spirit very slightly but the main hero is always the spirit. While vodka and other derivatives of Martini are more than valid, we’re only talking about gin and the Dry Martini here. The key thing to understand about a Martini is that it’s an aperitif - the ultimate aperitif. The Martini’s objectives are to cleanse your mouth and to get your mouth watering and also get you in the mood to be a great tenant at the dining table. It may be a cliché, but drinking a Martini should evoke the sense of being seduced by a sexy partner. All elements of a gin matter: nose (the foreplay), palate (the passion), mouthfeel (the emotion) and finish (the memory). It’s an elegant drink in perfect harmony. Of course beauty is in the eye of the beholder and this is where Martini drinkers differ with their ’type’, but a great Martini is so beautiful and elegant it still has universal appeal.  NOSE The nose must draw you in. A mixture of mystery and comfort in a most seductive and playful form. Juniper is absolutely brilliant to satisfy the ominous mystery of the nose, while brighter and sweeter notes such as citrus provide the comfort. The seduction is the remaining botanicals such as florals that coalesce and bring body and form to the drink’s profile. PALATE Once hooked in, the palate plays its part. The key here is to open up and unleash the passion and body of the drink. The palate overall must be in balance and harmony. There’s no specific flavour profile, but remember the role of a Martini as an aperitif. This is provided by sialagogue botanicals (make your mouth water), eg juniper & wormwood, which is why gin & vermouth is the basis of a Martini. Thus juniper should not be shy, because a Martini should not be bland. The ABV of a Martini also matters a lot and it’s very sensitive to it. In general once mixed and diluted, a Martini below 28% often tastes tired, washed out and bland. Above 32% you enter the realms of rocket fuel. A great Martini is crisp, precise and invigorating but should not make you recoil thinking it’s too strong and violent. MOUTHFEEL It goes without saying a Martini needs to be emotive like drinking liquid silk. This is largely and heavily augmented by the vermouth, but the fewer volatiles, alcohol vapours and prickliness the better and the balance of botanicals in the gin also matter a huge amount to the texture of the Martini. Think of texture as the pattern and design of the silk, while the mouthfeel is how sensual it is. FINISH Finally the most overlooked part of a Martini is the finish. It has to be there and linger, but also not a heavy spiciness that leaves your mouth numb. The ideal is a medium-long satisfying finish giving a beautiful and pleasant memory after drinking and leaving you infatuated, wanting more. AUTHOR: Julian Vallis - Co-Founder, Barspoon & Martini Club
Comments are closed.
|
RSS Feed
