My Martini Recipe - the Manfortini

April 15th, 2008 - 11:01pm by Slye Fox

Speaking of martinis, here's how I like mine:

(Dirty of course.)

the Manfortini

  • 4 oz Bombay Sapphire Gin
  • 1/4 oz Dry Vermouth -- Noilly Prat please
  • 1 oz Olive Juice -- especially the fine squeeze from olives marked as "martini olives".

Before-hand, stick the martini glass in the freezer to chill it. Fill your shaker half full of cracked ice. This is important as the ice serves two purposes: to chill the ingredients (obviously), but also to add enough melt water to the drink to soften the alcohol's bite. Add the vermouth to the glass, swirl, and toss out. Add the remaining ingredients and shake vigorously for half a minute. Cheers, Mr. Bond. strain into your frozen glass and toss in a few olives on a spear.

Tasty business there. Remember, although a good martini is stiff, don't sip and nurse it. Nothing ruins a martini faster than letting it get too warm. I also think they taste better whilst wearing a silk robe Heffner-style. :)

And for your Fleming fans, here's the excerpt from the novel that details what we now know as the Vesper martini thanks to Daniel Craig:

Bond insisted on ordering Leither's Haig-and-Haig on the rocks and then he looked carefully at the barman.

"A dry martini," he said. "One. In a deep champagne goblet."

"Oui, monsieur."

"Just a moment. Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel. Got it?"

"Certainly, monsieur." The barman seemed pleasant with the idea.

"Gosh that's certainly a drink," said Leiter.

Bond laughed. "When I'm... er... concentrating." he explained, "I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made. I hate small portions of anything, particularly when they taste bad. This drink's my own invention. I'm going to patent it when I can think of a good name."

He watched carefully as the deep glass became frosted with the pale golden drink, slightly aerated by the bruising of the shaker. He reached for it and took a long sip.

"Excellent," he said to the barman, "but if you can get a vodka made with grain instead of potatoes, you will find it still better."