Sean Connery first uttered the phrase "Vodka martini, shaken, not stirred," in the 1964 film "Goldfinger" but the phrase never once appeared in Ian Fleming's James Bond novels---he usually ordered bourbon. The drink itself showed Bond's rugged individualism; purists believe all martinis are gin and that shaking a martini "bruises" the liquor. But Bond likes them his way, and they are easy to mix.
Instructions
1. Select a top-quality vodka. Bond in the films and books never specified a brand of vodka, but in the films, is served Smirnoff, Finlandia and Stolichnaya. While each of these brands was at one time considered the best available, Grey Goose and Three Olives are more luxury brands now. Regardless, Bond always drank top-shelf vodka.
2. Fill your martini shaker with solid ice, not crushed ice. One complaint about shaking rather than stirring is that the shards of ice dilute the vodka. Solid cubes will produce fewer shards.
3. Add a splash of dry vermouth to the mixer, to taste. Bond dry or extra dry, but that is how most people enjoy their martinis. The ratio of vodka to vermouth is 5 to 1 for a dry martini and 8 to 1 for an . An easier way to make an extra-dry martini is to pour a splash of vermouth over the ice, swirl it around to coat the walls and pour it out.
4. Measure 4 ounces of vodka into your shaker for one martini, double it for two. Close the shaker, and shake vigorously and quickly. Shake for the duration of two rounds of "Happy Birthday" (an old bartender trick). Pour to the rim of the martini glass.
5. Garnish with one to three olives on a toothpick.
Tags: extra-dry martini, never specified,