Word: vermouths
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...interested in your piece on the latest violation to the martini (Oct. 19). In college (sophomore year) we added snow peas in direct ratio to the proportion of vermouth to gin. This fad died out and we had to use up the supply of snow peas in chow mein. ANDERSON KELLEY Philadelphia...
...vermouth savant, I deplore the omission of the pickled button mushroom from your list of the variations used to enhance the martini...
Contrary to popular opinion, the ratio of gin to vermouth does not determine the strength or dryness of a martini. What most martini authorities seem to ignore is that chilling the drink on ice does more than make it cold: it cuts the strength of the gin with water. Try chilling your favorite martini formula in the freezer instead of using cracked ice. It'll be hard to get down. CHARLES F. BIRRELL Harrisburg...
...cult has developed, the martini has suffered abominations that would have doomed a lesser drink. Johnny Solon, an unlamented mixologist at the old Waldorf bar, diluted the basic gin and vermouth with orange juice and called it a Bronx-a cheerless drink now well on its way to oblivion. Others have polluted the martini with grenadine, mint sprigs, anchovies, crystallized violets, sherry, absinthe, and even Chanel No. 5. They are still at it: last week Washingtonians were drinking something called a "dillytini"-a martini with a two-inch green bean, pickled in dill vinegar-which tastes, according to one experimenter...
...purists have steadfastly held that a dry martini consists only of well-chilled gin and vermouth, served in a stemmed glass. Among them, the argument is about the proportion of gin to vermouth. Recipes range from 3 to 1 all the way to a good dry 14 to 1, with the trend strongly in favor of more gin and less vermouth. Riding this trend, the House of Schenley last week was busily promoting the driest martini so far. Called the "Naked Martini," it is simply a straight gin, cut to 80 proof to make it taste a little less fiery...