Martini: Tastes like the sea | ZEITmagazin

Is a mojito a long drink? Does a margarita always require a salt rim on the glass? And…

Is a mojito a long drink? Does a margarita always require a salt rim on the glass? And how much lemon does a whiskey sour need? Our series “Absacker” answers these questions and tells you how to mix the right drink for a perfect evening. Because behind every drink there is an attitude to life.

Another thing that has been completely forgotten in home office times: the business dinner. And then with alcohol! In the middle of the last century the so-called Three Martini Lunches were popular in the USA. The drinks consumed at these extravagant business lunches – at least three cocktails according to the name – were sold as expenses. Others, such as the writer Dorothy Parker, were long since under the table. Her sentence: “I like to have a martini, two at the very most. After three I\’m under the table, after four I\’m under my host” has become famous, even if at a business dinner you really don\’t want to end up under the table or under the host after the third or fourth martini.

[“It is no coincidence that this very aperitif has had such a steep career. French wormwood had reached the USA in the middle of the 19th century and was immediately received with enthusiasm. Mixing it with the ubiquitous gin was obvious, but only the addition of a bitter made it a cocktail from the point of view of that time. In contrast to domestic whiskey, gin was immediately available again after the end of prohibition – the end of which, incidentally, was celebrated with martinis at the President’s White House in 1933, according to legend.”]

The martini genre is big today, the variations range from the dirty version with a shot of olive brine, to the Perfect Martini, which consists of equal parts of dry and sweet vermouth, to the Espresso Martini, and sometimes vodka is used instead of gin. But the most famous representative remains the Dry Martini. It consists of gin and dry vermouth, that is all. It is classically served at a ratio of 6:1, garnished with a pickled, not filled olive or a piece of lemon zest. It is served in the cocktail tip, the conical shaped glass also called martini glass. Dry, however, is a matter of interpretation. Hemingway, a cocktail connoisseur or heavy alcoholic depending on your point of view, preferred a ratio of 15 parts gin and one part vermouth and named his creation after the British General Montgomery.

Some people only wet the glass or the ice cubes used for stirring with vermouth – only a James Bond risks that melted water clouds the taste experience when shaking. Winston Churchill wrote the beautiful sentence: “The driest martini is a bottle of good gin that once stood next to a bottle of vermouth”.

[“The times of the Three Martini Lunches are irretrievably lost, today there is rather still water for everyone at lunchtime. But the Martini is versatile enough to get through all times. A special variation comes from Stephan Hinz, one of the most talented bartenders in Germany. He has received several awards for his work, including Mixologist of the Year. His own bar Little Link is located in the Belgian Quarter in Cologne. In addition to cocktails, there are also snacks there, truffle sandwiches for example – perfect after whetting your appetite with a Dirty Martini. The 33-year-old Hinz uses gin for this, which was vacuum-packed with cucumber, salmon and dill and then distilled. The vodka is actually a hay essence, the olive is not classically skewered into the glass by Stephan Hinz, but in the form of soil. You can’t get more innovation – but after a long day in the home office you can develop more ambition than just combining the contents of two bottles.”]


For the salmon gin:

For the hay essence:

For the olive soil:


For the salmon gin, coarsely puree all ingredients. Vacuum and cook at 48 degrees for 45 minutes in the sous-vide machine. Then filter and clarify thoroughly.

For the hay essence, macerate hay in vodka for 36 hours. Put into the rotary evaporator at 45 degrees.

For the olive soil stone olives and sprinkle with icing sugar. Dehydrate at 57 degrees for 18 to 24 hours in the drying cabinet. Finally, grind to a coarse earth in a blender.

Decorate a cocktail bowl with a rim of olive soil. Mix all ingredients on ice and strain into the decorated cocktail bowl.

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