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Martini Madness

The History of the Martini

The true origin of the martini is draped in mystery! There are differing arguments as to who was the first to create the Martini. Many who claim or have been purported to have created the first Martini have varying recipes and names; none of which exactly fit the Martini recipe that exists today. While opinions differ, the modern day Dry Martini consists of Gin and a varying amount of dry white Vermouth (season to taste). An olive, a twist, or a cocktail onion are all acceptable as a garnish. The most detailed historical claim begins with a cocktail named the Martinez which was created around 1862. This particular drink of the time called for 4 parts red, sweet Vermouth to 1 part Gin, garnished with a cherry. The first version included aromatic bitters and Old Tom Gin, which was very sweet and incorporated a strong Juniper flavor. The transformation into what is considered a modern Martini happened gradually. First the Old Tom Gin was replaced with London Dry. Orange Bitters took the place of the aromatic bitters. Afficianados began to replace the red Vermouth with a white, dry Vermouth. The proportions of the drink eventually became equal parts and soon the Dry Martini appeared, olive included.

In 1870 at Julio Richelieu's saloon in Martinez, California a small drink was mixed for visiting miner. Julio placed an olive in the glass before handing it to the man, then named it after his town. Martinez, California continues to hold claim as the birth place of the Martini.
Jerry Thomas of San Francisco printed a bartending book in 1887 with a Martinez recipe. It called for one dash of Bitters, two dashes of Maraschino, one wine glass of Vermouth, two jigs of ice and a pony of Old Tom Gin, served with a slice of lemon. There is a story that claims the drink's name came from the Martini and Henry rifle used by the British army in 1871. The hook was that both the rifle and the drink "shared a strong kick." In 1896, Thomas Stewart published Stewart's Fancy Drinks and How to Mix Them. The book contained a recipe for a drink called the "Marquerite" which called for "1 dash orange bitters, 2/3 Plymouth Gin, and 1/3 French Vermouth." 1888, was the magical year that the word Martini was first mentioned. Martini appeared in the "New and Improved Illustrated Bartending Manual."Finally, in 1911 at the Knickerbocker Hotel in New York the head bartender, a gentleman by the name of Martini di Arma di Taggia, mixed half and half London Gin, Noilly Prat Vermouth and orange bitters. He chilled the drink on ice and strained it into a well chilled glass. Many visitors to the Knickerbocker asked for variations of the drink and added the olive.

Marilyn-tini


This is one classy dish!

Ingredients

2 ounces of white rum
1/2 ounce vanilla vodka
1 ounce pineapple juice
1/2 ounce coconut creme
1 thin slice of star fruit

The mix
Add the vanilla vodka and pineapple juice to a shaker 1/2 full of cracked ice and gracefully shake for a full minute
Add the rum and let stand for another minute
Strain into a freezing martini glass
Drizzle in the coconut creme
Float the star fruit atop the martini

Dunas Douradas beach Club

The Mexican Night Video !!!

Fiesta Mexicana !!!

Mr. Próspero @ the Bar

Wot do you get when you mix the musician Pedro Mariani and the bartender Mr. Próspero, in a Mexican Night ?

I tell you wot you´ll get, you´ll get a night of stunning entertainment. Thats wot happenned last thursday night at Dunas douradas Beach Club .
Bettween the live music, the jokes and the Margaritas, Mr. Próspero put on a great bartending performance, with his flying shaker and bar tricks. Playing a Mexican bartender called "Juanito Camiñante", Mr.Próspero mixed the "créme de la créme "of the tequillas, cointreau and fresh squezzed lime or fresh strawberries and mangoes.

The Algarve has a new cocktail place and its called the Dunas Douradas Beach Club Resort, combining the finest accomodations with the finest cocktails and cuisine, the Beach Club is a place not to miss when visiting the Algarve in Portugal .

For more about the resort, please visit http://www.ddbc.pt/ or the dunas blog .

Mixology Monday - Local Flavours

Penny Royal Basil martini

2 oz Portuguese Penny Royal liqueur

1 oz Spiced Rum

1/4 oz Simple Syrup

1 Lime wedge

2 Orange wedges

3 to 4 Basil leaves

Dash of orange bitters

Muddle the lime together with the orange, the basil and the simple syrup, add the rum and the penny royal liqueur, shake well and double strain into a chilled martini glass, add a dash of orange bitters.

Decorate with a basil leave and serve.

This recipe is a tribute to Mixology Monday- Local Flavours and this months host, "Save the Drinkers", the Tales of the Cocktail 2008 and the city of New Orleans.

Hope you´ll enjoy it.

Courtesy of myself for DiDis martini bar @ Dunas Douradas beach Club / Algarve

"She's from Mexico, Senores, and her name is the Margarita Cocktail"

There are many stories about the Margarita's creation, some from as far back as
the 1920s and some from as late as the second half of the 1950s.

With 1953 being the cut-off point for possible claims to the creatorship of the
Margarita, it is time to turn our attention to earlier recipes, made with the
same ingredients, but with different names.
The earliest citation for a cocktail recipe that is comprised of Tequila,
Cointreau (i.e. Triple Sec), and lime juice is from 1937, and was listed in the
Cafe Royal Cocktail Book, by W. J. Tarling.

"Tequila Cocktail", "Tequila Sour", "Tequila Side car", "Tequila Fizz", "Tequila
Martini", "Tequila Gibson",
A Tequila Side-car is what most people categorise the Margarita cocktail as,
especially when trying to explain how cocktails develop over time.

"ALL THE BEST IN MEXICO", by Sidney Clark, 1949.
"...in Taxco, where a famous tequila cocktail called the "Bertha" is an
established feature of life..."
"The Bertha, made with lime juice and simple syrup, looks like a Tom Collins
but tastes remarkably like a Daiquiri."

In closing, no matter who you choose to believe actually invented the
Margarita, you are probably using your own preference as the actual recipe
that you serve to customers. Historical recipes are one thing, but the best
tasting recipe is usually a completely different story. Below is a table of
Margarita recipes and their proportions/ ratios:
3:2:1 = 6:4:2 (50% tequila, double as much Triple Sec than fresh lime juice).
3:1:1 = 6:2:2 (60% tequila, 20% Triple Sec, 20% fresh lime juice).
2:1:1 = 6:3:3 (50% tequila, 25% Triple Sec, 25% fresh lime juice).
1:1:1 = 6:6:6 (33% tequila, 33% Triple Sec, 33% fresh lime juice).

Check out the Margarita madness happy hour @ DiDis lounge bar on Dunas Douradas Beach Club Resort .

Also check out the Mexican Buffet night, featured in our Dunas Blog .