 Welcome back to drinks made easy because cocktails don't have to be difficult today We're taking a look at the martini and we're comparing the classic martini to some of the modern or restaurant style martinis And whether people who order that even really want a martini at all or if they know what they're ordering in the first place This is really lovely You don't know them good evening. Could I get you started with some cocktails? Yes I'll have a classic gin martini served up with a twist and plenty of room. That's not a real martini I'll have a modern martini with an obnoxious amount of vodka no vermouth whatsoever shaken until it is ice-cold I want crystals on the top and extra blue cheese stuffed olives What is that again? It's a modern martini Modern something. I don't know if it's a martini. Okay first we're gonna start with the classic martini and we're defining that as the martini's from the 19 teens to the 1920s now there are some recipes that call for the martini in the late 1800s that are equal parts and have some bitters and other ingredients in that but that's really before the martini was popularized So we're just gonna forget about that for the moment So we'll start with two ounces of gin and three quarters of an ounce of driver move Now if you're doing vodka, which wasn't as popular but is still acceptable You'd be doing a little bit more vodka and dialing back on the vermouth because you don't have the strong botanicals in the vodka And you need more vodka because gin is generally gonna be a higher proof make sense Give that a stir and then straw out of course test for dilution And once that's chilled and pour that into the martini glass or niconora glass if you have them Which basically looks like a modified between a coupe and a martini glass But honestly in a pinch any glass that will hold your liquid will do And then we're gonna garnish this with an expressed peel of lemon one of the three Classic garnishes for a classic martini those three being an expressed peel of lemon an olive or a pickled onion Anything else you start introducing some really strong flavors that up and what is designed to be a pretty delicate nuanced cocktail it's light and subtle and Delicate if you like cocktails that have big citrus or other flavors that are just overriding Just go for another one if you're feeling like something light and delicate try a classic martini And now for the modern martini I'm not even gonna waste time showing you how to make it because all it is is shaken chilled vodka two and a half ounces poured into a glass with whatever garnish They happen to throw in there now if you at least rinse the glass with vermouth Technically it is a martini at that point, but this which I see all too often is just chilled spirit up in a nice glass You can put water in a beer stein. It doesn't make it beer Make sense Just to recap the fundamental aspect that makes a martini a martini is the play between either vodka and gin and Vermouth you can use driver mousse you can use a combination of sweet and driver mousse But it's really about this interplay between these two spirits any time you start introducing Citrus or sweetener you start moving into other types of cocktails If you have any questions, please go ahead and leave a comment below and we'll be sure to get back to you Cheers from drinks made easy That's good, huh much better than the other crap that you're gonna order It's all right nice shirt nice face. What'd you say? I love you Happy anniversary