The 1951 Martini (aka 1951 Chicago Martini)Cocktail recipe
Rating
In 1951, Chicago liquor dealers Otis & Lee sponsored a contest seeking variations on the standard Martini (four ounces of gin and a half-ounce of dry vermouth shaken with ice, strained and garnished with an olive or a lemon twist). The 240 entries included recipes calling for Scotch, garlic and Liebfraumilch.
The winning formula specified a glass swished with Cointreau and garnished with an anchovy-stuffed olive. The oily film of liqueur, the funky anchovy in the olive, the dryness of the Martini.
Damn this drink works.
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Cocktail Colin says:
The 1951 Martini is a bold twist on the classic, blending the sharpness of gin with the subtle bitterness of white vermouth, harmoniously rounded off by the sweet, orange kiss of Cointreau. This cocktail deftly balances the botanical notes of the gin and the citrusy undertones of Cointreau, making it a sophisticated choice for those who appreciate a Martini with a memorable edge.
Method
How to make a The 1951 Martini (aka 1951 Chicago Martini)
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- Take a chilled cocktail glass and coat it in Cointreau by swilling a small amount around inside
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- In a mixing glass with ice, stir a healthy splash of vermouth to coat the cubes and dissolve any cheeky shards of ices, and discard the liquid, retaining the ice
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- Pour in the gin
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- Strain into the Cointreau-swilled glass
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- Adorn with an anchovy-stuffed olive and serve
Power tips
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Find out more- Use a mixing glass chilled in the fridge; starting with cold tools ensures your martini stays at the perfect temperature.
- Consider using a bar spoon to gently stir the gin and vermouth mix for exactly 50 revolutions to chill and dilute it perfectly.
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FAQ's
What is the significance of the name 'The 1951 Martini'?
The name 'The 1951 Martini' could reference a specific event, place, or cultural moment related to the year 1951, particularly in Chicago, as indicated by its alternative name, the '1951 Chicago Martini'. It may signify the year this variation of the martini was first created or became popular, especially in Chicago's cocktail scene. However, without specific historical context or documentation, the exact significance remains a bit of a mystery.
How does The 1951 Martini differ from a classic martini?
The 1951 Martini differs from a classic martini primarily in its ingredients and proportions. A classic martini typically consists of gin and dry vermouth, with an olive or a lemon twist for garnish. The 1951 Martini, on the other hand, includes Cointreau (10ml), a larger proportion of gin (90ml), and white vermouth (15ml), but does not mention the classic olive or lemon twist. This variation introduces a slightly sweeter and more complex flavor profile than the more straightforward classic martini.
Why is The 1951 Martini stirred and not shaken?
The 1951 Martini is stirred and not shaken to maintain the clarity and smoothness of the drink. Stirring a cocktail with clear ingredients, like the gin and vermouth in this martini, prevents the introduction of air bubbles and ice shards that shaking can cause. This method preserves the silky texture and elegant appearance of the martini, which is especially important for a classic cocktail like this one.
What type of gin is recommended for The 1951 Martini?
While the specific type of gin is not mentioned, for a cocktail as nuanced as The 1951 Martini, a high-quality London dry gin is often recommended due to its clean, crisp botanical flavors which can beautifully complement the Cointreau and white vermouth. However, the choice of gin can be adjusted based on personal preference or to experiment with different flavor profiles.
Can The 1951 Martini be considered a strong cocktail?
Yes, The 1951 Martini can be considered a strong cocktail due to its high alcohol content of 36.87%. It is predominantly made of gin, which is a high-proof spirit, with the addition of Cointreau and white vermouth. This makes it stronger than many other mixed drinks, so it should be enjoyed responsibly.
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