Life Food
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • +
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
SHARE THIS
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email

James Bond prefers his martinis shaken, not stirred. And that’s a preference. But so many people have different tastes, that we thought we’d talk to Belvedere CEO Charles Gibb and Bond’s martini mixologist, Belvedere Vodka brand ambassador Ali Dedianko, to find out once and for all how to make a delicious martini for every kind of person. Because, y’know, not everyone wants a martini in an olive brine bath, or something intense and alcoholic.

But first, here’s what goes into Belvedere’s Spectre dirty martini, the drink Bond swaps out for his classic, shaken dry martini:

martini

What you need

    • 3 ounces vodka
    • 1 ounce dry vermouth
    • 1/2 ounce olive brine
    • Sicilian olives for garnish

How it’s made

  1. Fill a cocktail shaker halfway with ice
  2. Pour vodka, vermouth and olive brine over the ice
  3. Shake for 20-30 seconds, until the ice has chilled the drink
  4. Strain into martini glass, garnishing with Sicilian olives

A dirty martini is an acquired taste. If you don’t like olives, you will not enjoy this drink. It’s a combination of smooth vodka, accented with the saltiness of a quality olive. But don’t worry, because this same martini has about one-million permutations, meaning there’s a way to make a martini that’s just right for you. Here’s just a sampling of those options, with all the swaps you’ll need:

bittersweetheart

Who is she?

She’s a woman who likes good dark chocolate, a peaty scotch and dark roast coffee

The Change-Up

Replace the one-ounce dry vermouth for a peaty scotch, like Ardbeg 10-year-old. Then, it’s the same process. Fill the shaker halfway with ice, pour vodka and peaty scotch over the ice and shake for 20-30 seconds. Strain and sip.

lowsodium

Who is she?

Rather bluntly, it’s someone who has been told by their doctor that they can’t have too much salt. Or maybe she just wants to stay away from a lot of salt because it makes her bloat. Either way, she won’t be drinking her martini dirty.

The Change-Up

Make it a Gibson. Start with a traditional dry martini, which is 3 ounces vodka and 1 ounce dry vermouth. Shake with ice, but serve with a pickled cocktail onion. It’s a way to go traditional, without all the salt.

Sugar

Who is she?

She will never lie to you about how important dessert is. In fact, in the ’90s she probably loved drinking faux-martini cocktails with super-sweet liqueurs. Thankfully, those days are mostly behind us. In fact, CEO of Belvedere Charles Gibb told us, “cocktail culture is certainly returning to more traditional methods.”

The Change-Up

Once again you’re going to ditch the vermouth. But this time, you’re going to go with a 1:1 martini. What that means is, you stick to your Belvedere vodka, but change everything else for an aromatized wine that is on the sweeter side, like Lillet Blanc. Again, plunk it all into a shaker with ice, shake for 20-30 seconds and strain. Finish with a pink grapefruit zest garnish.

Newb

Who is she?

She doesn’t know the first thing about mixology. Even a rum and coke seems ambitious. But she loves being fancy, even though she hates the taste of alcohol.

The Change-up

Drink a Belvedere 00, another drink cooked up for the premiere of Spectre. Basically, you just ditch the brine and olives. This recipe is meant for a long glass, and requires equal parts Belvedere, sweet and dry vermouth. Shake with ice for 20-30 seconds, strain into your glass and then top with lemonade. It goes down really smooth, so no need to worry about “alcohol taste.”

minimalist

Who is she?

She doesn’t have time for flair. She just wants something simple and delicious. No fuss, no muss.

The Change-up

Go with a ‘naked’ martini. You skip the vermouth and brine. Basically, you shake vodka over ice for 20-30 seconds, and that’s it. It’s essentially chilled vodka with a garnish of your choice. It can be any garnish! It doesn’t get simpler than that.

 

show-ff

Who is she?

She’s so discerning. She doesn’t just want a cocktail – it’s gotta be super-fancy and next-level.

The Change-up

This is the Spectre martini, but amplified to an out-of-this-world category. And it’s not simple, either. Basically, Dedianko suggests fat-washing your martini. To fat-wash, you add a fat (she suggests olive oil) to vodka at room temperature. Then you chill it in the fridge until solids build up. You skim the solids, but the vodka retains the flavour of the fat. Shake over ice with equal parts rosemary-infused dry vermouth (or regular dry vermouth will do), and garnish with a reverse spherified olive (or, if you’re not about to attempt molecular gastronomy, just use a regular Sicilian olive).

 

High-Low

Who is she?

She is everyone, in the sense that she just wants a delicious drink to go with the takeout she’s just ordered.

The Change-up

Make a ‘batched martini. “Simply remove 100 ml of vodka from a 700 ml bottle of Belvedere and replace with your favorite vermouth or aromatized wine,” Dedianko says. “Then keep the bottle in your freezer, ready to pour straight into a shaker for deep-chilled 6:1 martinis whenever you like!”

Got it? Okay, now have a drink!