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The Martini Book
The Martini Book includes dozens of delicious new recipes and even more useful information on creating flawless versions of our most popular and enduring cocktail. BR />
It's classic, sublime, and America's favorite indulgence? the martini. As the symbol for sophistication and "cool," it stands alone. The traditional "dry martini," made with gin and a hint of vermouth, may be the starting point but The Martini Book takes it to the next level, offering hundreds of modern twists in addition to the tried and true original.
Make no mistake, the classic versions of the drink are here, complete with tips for making them perfectly every time. But for those who are more adventurous or looking to expand their drink repertoire, new recipes include the Flirtini, the GreenTeani, the Frosty Mango Martini, the Ginger Snap Martini, and many, many more. There is also practical information on stirring and shaking, a list of essential bar tools (including glassware), and a list of must-have ingredients for any home bar. The beautiful full-color photographs provide inspiration and a guide to making drinks that are as beautiful as they are satisfying.
It's classic, sublime, and America's favorite indulgence? the martini. As the symbol for sophistication and "cool," it stands alone. The traditional "dry martini," made with gin and a hint of vermouth, may be the starting point but The Martini Book takes it to the next level, offering hundreds of modern twists in addition to the tried and true original.
Make no mistake, the classic versions of the drink are here, complete with tips for making them perfectly every time. But for those who are more adventurous or looking to expand their drink repertoire, new recipes include the Flirtini, the GreenTeani, the Frosty Mango Martini, the Ginger Snap Martini, and many, many more. There is also practical information on stirring and shaking, a list of essential bar tools (including glassware), and a list of must-have ingredients for any home bar. The beautiful full-color photographs provide inspiration and a guide to making drinks that are as beautiful as they are satisfying.
192 pages, Hardcover
First published January 1, 1997
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Displaying 1 - 9 of 9 reviews
June 7, 2022
ABSTRACT (ADDED 2022JUN)
A GOOD FIRST COCKTAIL-BOOK
FEATURES AN INGREDIENTS INDEX - AN EXCELLENT FEATURE - USEFUL IN TIMES OF DEPLETION
EQUIPMENT LIST IS INCOMPLETE - SEE BELOW FOR CORRECTIONS
TABLESPOON AND TEASPOON MEASURES ARE CORRUPTED - CORRECTIONS BELOW
DISREGARD HEINOUS REFERENCES TO "ROSE'S LIIME JUICE" - THIS IS NOT A 19TH C. BRITISH NAVEL VESSEL
The Martini Book is a well-illustrated, narrowly-focused introduction to cocktails. I would not call it "essential" - there are better guides for those who seek an exhaustive reference. As such, it serves well as a first book as well as an entertaining addition to an established cocktail library.
The manual is reasonably complete and well-organized. With the exception of The Classics (which includes only dry martinis and the Vodka Martini) the body is arranged alphabetically by drink names (called "Recipes").
After the obligatory Introduction comes Ingredients. The reader will find listed (8) widely available high end gin makers and (10) vodka makers.
Flavored vodkas are next - with no particular recommendation except to say "the best pepper vodka is homemade". Ms. Berk encourages using homemade flavored-vodkas. In addition to pepper she suggests these flavors us, which are used in the recipes:
cranberry, currant, lemon,
orange, peach, raspberry,
strawberry, vanilla
(I approve - I have yet to buy "Citron" (Absolut lemon vodka) - preferring to add lemon to unadorned vodka in the Cosmopolitan. In fact I've found that homemade cranberry juice with an added fourth part simple syrup to make an excellent, slightly tart, Cosmo)
Berk then addresses flavored gins - and recommends against them. She rounds out the discussion of spirits by saying that scotch, whiskey, and rum are required in some of the recipes.
Vermouth, mixers, and an extensive list of garnishes complete the Ingredients Section.
Equipment is addressed next. The single most-essential device is the three-piece stainless steel cocktail shaker and Berk gives this first notice. Next come the mixing glass, stirring spoons, and glasses follows by stainless steel spoons and the ubiquitous double-sided jigger.
Oddly, the author omits these items:
- the essential manual juicer (get one made of stainless once you break your glass one)
- a large(r) liquid measure (I like my straight-sided Anchor Hocking 5-oz. glass, see below). Not "essential" but handier than jiggers.
- a pitcher - essential when making more than two or three cocktails.
A page is devoted to Measurements, however, this should be taken with a Margarita-rocks-with-salt (see ERRATA)
All proper references include an index. This one ends with two - for Recipes and Ingredients - a great touch.
Four Stars for a fine introduction to Cocktails.
ERRATA
Any bar manual worth its salt addresses measurements - and so does The Martini Book, however, there are errors. The tablespoon is correctly reported as 16-to-the-cup. But:
- a standard tablespoon is exactly 1/2-ounce
(not "about 3/8-ounce" - if a butter package gets this right, so can a bar manual).
- a standard teaspoon is exactly 1/6-ounce, (not "about 1/8-ounce").
RECIPES
I have to say that looking thorough this fine manual makes a man thirsty (so excuse me for a few minutes).
Praise is due the author for presenting recipes using ratios (in parts). For me, the parts method is easiest to remember. Classic Sours start with 8/2/1 Liquor/Juice/Syrup - easy.
With a minor fraction of the 201 drinks, ratios are combined with concrete measures. The Manhasset is given as 12/1/1 - Whiskey/Dry Vermouth/Sweet Vermouth with "one tablespoon fresh lemon juice". Consulting other references gives the same proportions and establishes the liquor amount at 1-1/2 oz - the same will work for the other recipes.
I note that the Gimlet recipe (and two others) includes Rose's Lime Juice. I assert that Rose's be only used on a long ocean-going voyage without refrigeration (for which it was developed in the 19th Century) or similar privations. Lest you think Rose's is handy to assure quickness at a busy party, I suggest that the Host instead prepare lime and simple syrup before the guests arrive.
I laud the author for recommending Rye for the Manhattan and its variants. Rye is an excellent change from bourbon and should always accompany your other brown liquors.
On balance - considered against introductory books - 4 STARS.
5-OZ. ANCHOR HOCKING MEASURE (this one with sloped sides):
http://www.amazon.com/Anchor-Hocking-...
A GOOD FIRST COCKTAIL-BOOK
FEATURES AN INGREDIENTS INDEX - AN EXCELLENT FEATURE - USEFUL IN TIMES OF DEPLETION
EQUIPMENT LIST IS INCOMPLETE - SEE BELOW FOR CORRECTIONS
TABLESPOON AND TEASPOON MEASURES ARE CORRUPTED - CORRECTIONS BELOW
DISREGARD HEINOUS REFERENCES TO "ROSE'S LIIME JUICE" - THIS IS NOT A 19TH C. BRITISH NAVEL VESSEL
The Martini Book is a well-illustrated, narrowly-focused introduction to cocktails. I would not call it "essential" - there are better guides for those who seek an exhaustive reference. As such, it serves well as a first book as well as an entertaining addition to an established cocktail library.
The manual is reasonably complete and well-organized. With the exception of The Classics (which includes only dry martinis and the Vodka Martini) the body is arranged alphabetically by drink names (called "Recipes").
After the obligatory Introduction comes Ingredients. The reader will find listed (8) widely available high end gin makers and (10) vodka makers.
Flavored vodkas are next - with no particular recommendation except to say "the best pepper vodka is homemade". Ms. Berk encourages using homemade flavored-vodkas. In addition to pepper she suggests these flavors us, which are used in the recipes:
cranberry, currant, lemon,
orange, peach, raspberry,
strawberry, vanilla
(I approve - I have yet to buy "Citron" (Absolut lemon vodka) - preferring to add lemon to unadorned vodka in the Cosmopolitan. In fact I've found that homemade cranberry juice with an added fourth part simple syrup to make an excellent, slightly tart, Cosmo)
Berk then addresses flavored gins - and recommends against them. She rounds out the discussion of spirits by saying that scotch, whiskey, and rum are required in some of the recipes.
Vermouth, mixers, and an extensive list of garnishes complete the Ingredients Section.
Equipment is addressed next. The single most-essential device is the three-piece stainless steel cocktail shaker and Berk gives this first notice. Next come the mixing glass, stirring spoons, and glasses follows by stainless steel spoons and the ubiquitous double-sided jigger.
Oddly, the author omits these items:
- the essential manual juicer (get one made of stainless once you break your glass one)
- a large(r) liquid measure (I like my straight-sided Anchor Hocking 5-oz. glass, see below). Not "essential" but handier than jiggers.
- a pitcher - essential when making more than two or three cocktails.
A page is devoted to Measurements, however, this should be taken with a Margarita-rocks-with-salt (see ERRATA)
All proper references include an index. This one ends with two - for Recipes and Ingredients - a great touch.
Four Stars for a fine introduction to Cocktails.
ERRATA
Any bar manual worth its salt addresses measurements - and so does The Martini Book, however, there are errors. The tablespoon is correctly reported as 16-to-the-cup. But:
- a standard tablespoon is exactly 1/2-ounce
(not "about 3/8-ounce" - if a butter package gets this right, so can a bar manual).
- a standard teaspoon is exactly 1/6-ounce, (not "about 1/8-ounce").
RECIPES
I have to say that looking thorough this fine manual makes a man thirsty (so excuse me for a few minutes).
Praise is due the author for presenting recipes using ratios (in parts). For me, the parts method is easiest to remember. Classic Sours start with 8/2/1 Liquor/Juice/Syrup - easy.
With a minor fraction of the 201 drinks, ratios are combined with concrete measures. The Manhasset is given as 12/1/1 - Whiskey/Dry Vermouth/Sweet Vermouth with "one tablespoon fresh lemon juice". Consulting other references gives the same proportions and establishes the liquor amount at 1-1/2 oz - the same will work for the other recipes.
I note that the Gimlet recipe (and two others) includes Rose's Lime Juice. I assert that Rose's be only used on a long ocean-going voyage without refrigeration (for which it was developed in the 19th Century) or similar privations. Lest you think Rose's is handy to assure quickness at a busy party, I suggest that the Host instead prepare lime and simple syrup before the guests arrive.
I laud the author for recommending Rye for the Manhattan and its variants. Rye is an excellent change from bourbon and should always accompany your other brown liquors.
On balance - considered against introductory books - 4 STARS.
5-OZ. ANCHOR HOCKING MEASURE (this one with sloped sides):
http://www.amazon.com/Anchor-Hocking-...
January 22, 2014
What!? Only 201 recipes! That is not enough for 1 new Martini per day! Joking aside, this is a finely produced book and the photographs are wonderful. However, living in a town of 3343 people, I'll never find some of the Vodkas listed here.....Nice little anecdotes and diversions. A fun book, perhaps a conversation piece on your shelf.
But what of Homer Simpson's "Lawnmower"? Vodka and wheatgrass.....
But what of Homer Simpson's "Lawnmower"? Vodka and wheatgrass.....
January 1, 2022
first book of 2022: martini book from 1997 that feels like it's from 1967
the gaudy blue bold font on the cover is what i want on my gravestone, please take note
i also love it when cookbooks don't give measurements for anything
the gaudy blue bold font on the cover is what i want on my gravestone, please take note
i also love it when cookbooks don't give measurements for anything
October 1, 2016
An interestingly designed, simple cocktail book.
Designed to be long and tall like its namesake, this book offers readers a short and simple introduction to one of the world's most well known cocktail. As well as this, all necessary materials and tools are noted.
Popular martini drinks are listed along with recipes and short descriptions. Images are included for some drinks. An index offers experienced readers with page numbers to find specific drinks quickly.
Altogether, the book is put together simply but practically, and offers a no-frills introduction or companion for your bar book collection.
Recommended for spirits enthusiasts and those new to making martinis at home.
Designed to be long and tall like its namesake, this book offers readers a short and simple introduction to one of the world's most well known cocktail. As well as this, all necessary materials and tools are noted.
Popular martini drinks are listed along with recipes and short descriptions. Images are included for some drinks. An index offers experienced readers with page numbers to find specific drinks quickly.
Altogether, the book is put together simply but practically, and offers a no-frills introduction or companion for your bar book collection.
Recommended for spirits enthusiasts and those new to making martinis at home.
February 14, 2010
It gets 1 star because I will make some of the cocktails in this book, and will enjoy them.
It only gets 1 star because a martini is gin and vermouth. While I also enjoy cocktails made with only vodka and vermouth, I barely tolerate the name "vodka martini" (and if not qualified as "vodka" martini, you're getting gin, my friend).
I do not tolerate anything else bearing the name martini.
I forgot to mention that this was a gift. A real The Martini Book would be 4-6 recipes with varying ratios of gin:vermouth.
It only gets 1 star because a martini is gin and vermouth. While I also enjoy cocktails made with only vodka and vermouth, I barely tolerate the name "vodka martini" (and if not qualified as "vodka" martini, you're getting gin, my friend).
I do not tolerate anything else bearing the name martini.
I forgot to mention that this was a gift. A real The Martini Book would be 4-6 recipes with varying ratios of gin:vermouth.
Read
April 9, 2008this is a great book and i recommend it to everyone
Read
April 9, 2008this is a great book and i recommend it to everyone
January 26, 2013
Several new options to add to my gin-filled repertoire.
July 26, 2015
recetas super delis y un pcoo de la histora del martini
Displaying 1 - 9 of 9 reviews