Although Bond, James Bond may want his shaken, not stirred, you can have yours however you wish. A great martini starts with a well chilled glass, quality ingredients, and just the right amount of ice cubes in a shaker. The shaking (or not) is the most important part of making the martini and is the right balance of shaking or stirring. Some purists don’t want a “bruised” martini. Drape a lemon peel on the side of the glass, plop a blue cheese, olive or cocktail onion in that glass of gin and you are on your way to a simply classic concoction. Add a muddle of fresh fruit, basil, chocolate, ginger or cucumber and you have taken the martini to a new height.
- Almirante PECH’s “Green Cucumber Martini” is a refreshing concoction: vodka, triple sec, cucumber, mint, lemon, salted rim. Facebook/Almirante PECH.
- Piola’s “Frozen Basil Martini” is the adult version of a slushie: basil, vodka, lime, sugar, ice. Facebook/Piola Playa del Carmen.
- Plank’s “Lychee Martini” has an Asian inspiration: citron vodka, lychee nuts and coconut milk. Facebook/Plank Gourmet Grill & Patio Bar.
- Sur’s “Ginger Martini” has that little bite: vodka, ginger, triple sec. www.grupoazotea.com/sur/
- Salt Rock Grille + Cocktail’s “24Karat Martini” will give you some bling: vodka, Campari, orange juice, simple syrup, gold sugar rim. www.saltrockgrille.com.
- Canibal Royal’s “Zacapa Honey Royal” can be served in a martini or cocktail glass: Zacapa rum with black tea, piloncillo, orange juice & cinnamon sticks. www.canibalroyal.com
Martini mixing tip: Too many cubes and there is no room for your ingredients to blend nicely. Only put a single cube and rock it back and forth instead of creating a clash of the titans.