Mixology Techniques: Martini Masterclass

Mixology Techniques: Martini Masterclass


File Name : Martini Masterclass
Length : 5:43 Male Speakers : Anthony Caporale
FemaleSpeakers : Dana Cowin Date : January 4, 2016 [0:00:00:0]
DANA: It is the craft cocktail moment. I mean, I’d love to learn how to make a classic, classic
martini. ANTHONY: These three things are sort of the
core tools that we use. The mixing tin or cocktail shaker and mixing glass, a Hawthorne
or spring strainer. Together they’re called a Boston shaker set. We’re going to use our
mixing glass, fill it about halfway with ice. DANA: Does the shape or size of the ice matter?
ANTHONY: It does. We’re chilling the drink from room temperature, we want smaller ice,
lots of surface area. Great question. Classic proportion for a gin martini is two ounces
of gin and one-half ounce of dry vermouth. Have you used jiggers before?
DANA: Not really. ANTHONY: OK. And these are a little tricky,
believe it or not. So it’s two ounces and one. Between your index and middle finger,
pinch the jigger just like that. Position the jigger right behind the drink, and you
can use your pinkie to kind of steady it. Pour the gin in right up to the top. Go from
palm down to palm up. DANA: Oh, this is bad.
ANTHONY: I know, every time. Half ounce of dry vermouth, so just turn the jigger over.
We’re going to do the same thing but we’re only going to fill this one halfway. Go ahead,
palm down to palm up. DANA: How do you know when you’ve hit half?
ANTHONY: Just kind of eyeball it. And here’s another little secret. Stir with the back
of the spoon. DANA: OK.
ANTHONY: While this ice is chilling the drink, it’s also diluting. OK. So let’s take our
Hawthorne strainer. Are you a righty or lefty? DANA: Lefty.
ANTHONY: Put the handle to the left, but it right down into the strainer, make a gun with
your fingers, take that barrel of the gun to the outside of the tab, and then wrap your
fingers right around. Just strain. DANA: Beautiful.
ANTHONY: Yes. Garnish this with cocktail olives. And that’s as simple as it gets.
DANA: Cheers. ANTHONY: Cheers. Lovely, isn’t it?
ANTHONY: What we’re going to do is a dry martini. This is also called an in and out martini.
We’re going to change how we make the drink, we’re going to shake it instead of stir it,
and we’re also going to serve it on the rocks instead of up and change the garnish. Put
a splash of vermouth in that rocks glass. Just swirl it around.
DANA: Why are we swirling? ANTHONY: It actually coats the glass. Fill
that about halfway with ice. DANA: So now would you ever use an atomizer
and spray the vermouth? ANTHONY: You absolutely can, yes. Just most
bars don’t have an atomizer. So same amount of gin, and in the two ounce side, yeah, and
just like we did before. To shake this drink, turn the mixing glass over and put it into
the shaker, nice and gently, and you’ll see that it’ll lean naturally to one side. Grab
the top and just push and twist. You’ll feel it lock. Please don’t ever hit glass. Step
off the bar a little bit, and we’re going to work those biceps. I want you to put one
hand on the bottom of the tin and one hand on top of the glass. Good. This makes a very
light arc. I want you to shake with the arc. DANA: OK.
ANTHONY: And not against the arc. Make sense? DANA: Absolutely.
ANTHONY: Great. Push from the shoulder of your top hand to the foot of your bottom hand.
You’ll see bartenders do all kinds of crazy stuff with this.
DANA: What about this thing? I like this one. ANTHONY: Yeah, you see them do this, you see
them do this, you see them do all kinds of things. So this becomes slippery very quickly,
and this hand and this hand provide a positive stop so that it can’t slip out. We want to
feel it freeze. DANA: My fingers are sticking to the bottom.
ANTHONY: That’s what you want. So as soon as this freezes, you know that the liquid
inside is exactly at 32 degrees Fahrenheit. To take this out, you look straight down and
it’s leaning one way. You take the two middle fingers and put them on the top of the tin
as high up as you can get them. DANA: OK.
ANTHONY: Good. Take your two thumbs and reach as high up on the glass as you can go. You’re
going to take the bottom of the tin into your belly button and just push with your thumbs,
and it will come out every single time. DANA: Wow.
ANTHONY: We want to ice our service glass. Fill this all the way with ice.
DANA: It looks like a lot of rocks. ANTHONY: It should crest over the top of the
glass, yes. DANA: Wow. A mountain of rocks.
ANTHONY: Perfect. And just strain this right over your fresh ice. And we’re going to garnish
it with a lemon twist. Tap this lemon, run the knife right down between the zest and
the pith, and as much zest, which is the yellow part, as possible.
DANA: Let’s compare. ANTHONY: Oh, you did great. Run the outside,
the zest, around the rim of the glass, and you’re going to pop it. See all those oils?
Get all those oils right in the drink. Fantastic. And then just drop it right in. And that is
our dry gin martini on the rocks with a lemon twist. Want to try that? Very different.
DANA: It’s so refreshing. It’s good. ANTHONY: Nice drink, right? We only made two
drinks, but the number of permutations that we just did with those four variables, you
have sixteen different versions of just a gin martini that you can now make. [Audio Ends] Vanan Group of Companies

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