Perfection in a glass

Many years ago my father was appointed a judge by the governor of Massachusetts, Frank Sergeant. I thought well of Governor Sergeant, whom I use to see skiing frequently at Canon Mountain in northern New Hampshire. He was handsome with his patrician looks and traditional ski wear. I was happy he had selected my father, a smart, hard working attorney.

After a hard day on the bench dealing with aggressive lawyers and manipulative “bad guys”, my father liked to relax with a Martini. Sometimes he and his court officers would go out, but over time that process became complicated. Small town judges in those days were local celebrities, and bistro owners and patrons alike were forever trying to curry favor by buying drinks and dinner. My father liked the attention, but he realized the potential conflict of interest, so more often than not he came home to relax.

Early on he had taught me the fine art of Martini making. I had taken that skill to college, where I worked as a bartender for private parties. Over time I realized that Martinis for many were as much an important symbol as an alcoholic drink. Martinis signaled that the time for worry and organized thought was over. They were a prelude to a fine meal or a satisfying end unto themselves. They could be discussed endlessly with interest and enthusiasm. They never really lost their popularity on the East Coast, where the remnants of Calvinism and Puritanism continued to battle fun and joy. They proved to be a magnificent weapon in that “holy” war.

Before continuing, I must point out what a Martini is and is not. Martinis over ice are good, but they are not Martinis. They are gin and water with a little Vermouth. Drinks with a little fruit juice mixed with the gin aren’t Martinis either, though they are pretty, and they probably taste good. I don’t consider a vodka martini to be a true Martini, but I may be in the minority on that one. Martinis accompanied by onions, twists of lemon, and olives all qualify for Martini status.

Like a Ferrari a Martini can be great fun, but if mishandled it can be dangerous. One is good; two maybe, depending on the size of the glass, but three doesn’t work. In my bartending days I never saw anyone who could drink three Martinis without a problem.

Restaurants frequently make poor Martinis. You may wonder why, since ostensibly most restaurants employ professional bartenders. The answer is in the chilling process. Too often drinks sit waiting to be delivered and then get warm.

To make an outstanding Martini, place your Martini glasses in the freezer. Then put ice cubes in a glass pitcher, and place the pitcher in your freezer for five minutes. Don’t use ice chips because when you mix the drink, you will add too much water to the gin thus diluting the flavor of the drink. Select a high grade gin like Bombay Sapphire or Tanqueray Ten and pour it over the ice which by now has frozen together. Add a small amount of extra dry Vermouth. Don’t measure anything as you’ll surely loose the artistic fun of it all. Stir the liquid well with a long spoon, and put the pitcher back in the freezer for a few minutes. Take your chilled glasses from the freezer; add three Spanish olives on a toothpick, pour the drink, and serve. If created properly the drink should be ice cold with specs of ice floating on the surface, looking like a Great Lake in January.

If the process has been successful, you’ll hear sighs, see smiles, and receive comments like, “That’s what I call a drink.”