SpiritS the

By audrey morgan

early 2000s saw many bartenders returning the Martini to more traditional ratios like 2:1 spirit-to-vermouth, and adding a dash or two of orange bitters, as would have been done in the early 20th century. However, ask modern bartenders how much of each ingredient should go into the mixing glass, and you're still likely to receive wildly different answers. And that's before you even get into the questions of gin or vodka, olive or twist, and so on.

In short, there's no one-size-fitsall Martini, which is why the drink's dedicated fans have developed highly specific orders tailored to individual preferences. Here are common questions that arise, and tips to help you find your perfect Martini.

How to Pick Gin or Vodka for a Martini or Manhattan, are stirred rather than shaken

However, stirred Martinis aren't gospel. Shaking ultimately produces a colder cocktail more quickly, which you may find to be the most important factor if your base spirit has a neutral profile. The colder the vodka, the better it tastes

How to Pick Your Martini Garnish

Most bars or restaurants will ask which garnish you'd prefer: a lemon twist or an olive. Like the spirit, it's a decision that comes down to personal preference.

Audrey Morgan is an Associate Editor for Liquor.com & a free-lance writer

Graphic by Laura Sant

First lesson: There isn't one Let's get this out of the way: No matter how you order your Martini, you may get a strikingly different cocktail at two different bars. The drink is heavily based on personal preference, technique, and the skill of the person making it-that's going to be the case whether you ask for it "bone-dry" or "filthy."

"The best part of Martinis is how customizable they are," says Samantha Casuga, head bartender at Temple Bar in New York City.

To understand what makes the combination of spirit and dry vermouth so versatile, it's helpful to think about the Martini's history. Although its exact origins are murky, the traditionally ginbased cocktail originated as a much sweeter drink in the late 1800s, when sweet Italian vermouth was used. By the turn of the century, dry vermouth had replaced sweet, and by 1905, a "Dry Martini" may have included equal parts gin and dry vermouth.

Over the years, the Martini called for less and less vermouth. As cocktail historian David Wondrich writes in The Oxford Companion to Spirits and Cocktails, Martini aficionados could expect a ratio of at least 5:1 gin-to-vermouth by 1954. Fast-forward to the '60s, and vodka's rise in popularity made it the preferred spirit for the cocktail. Then there are the fruity and espresso-laden 'Tinis of the '90s that aren't really Martinis but served to muddle the terminology even further.

The craft cocktail revival of the

"Gin or vodka?" may be the most common Martini question. To be clear, there's no wrong answer Gin makes the most classic version of a Martini, but your choice ultimately comes down to personal preference. A Gin Martini will feature more prominent botanical notes, while you may find that a Vodka Martini has a cleaner, more neutral profile.

How to Pick The Right Amount of Vermouth in a Martini

Dry vermouth is a fortified wine that adds gentle aromatics to a Martini. "It's a very subtle thing but it goes a long way,"

Should a Martini be Stirred or Shaken? It's Not That Simple

As a rule of thumb, cocktails with only spirits and liqueurs, like the Martini

There are specific places in the world where you would expect to get a bottle of wine and others, not so much. In textbook terms, wine vines grow between 30 and 50 degrees latitude, both north and south of the equator. Beyond that, there must be some incredible compensating factors.

Lower latitudes would require a cooling element in the form of elevation, maybe, or a cold ocean current pushing afternoon relief. And conversely, the higher latitude would require lower elevation, with, say, a hole in the ozone layer like in New Zealand. Much of India resides in the too-hot, too-closeto-the-equator position to make good wine, right? The assumption is that as a culture, Indians don't drink wine. You wouldn't necessarily go to an Indian restaurant and say, "Let me have a bottle of ????" More likely, you would ask for a beer.

For the last couple decades, the world has been experimenting, accepting, adopting, and then demanding wines from the outside-tthe-bbox wine regions Sometimes it starts with varietals that are familiar, just from a different location. This exposure is just that, just to get noticed that quality wines have a potential. The second wave is to start introducing varietals that are indigenous on a world stage.

Also growing, in these last couple of decades, is India's middle class that now had means to travel around the world and experience new and different cultures. They discovered wine was not just for the elite. Wine consumption for them began to be associated with relaxation, communing with others, food, and other enjoyments.

To tap into this growing demand for wine within India, wineries such as Sula Vineyards (biggest producer) and Grover Zampa Vineyards (2nd biggest producer) put up their flags in the Indian states of Maharashtra and Karnataka, to produce quality wine. With wine tourism still a new activity, the thought is to expose India's native as well as international tourist, with winery destination vacation packages. The international wine companies are eyeing this growth, and have identified India to have strategic long-term growth. The Australians have moved a step further by

by Rita Allan

sending consultant winemakers and vineyard managers, fostering a regulatory environment,& improving market access.

We encourage you to try 2021 Grover Zampa Vineyard Art Collection Shiraz Rose Grover Zampa is of the current oldest wineries in India that started as a vision in 1960s. Kanwal Grover is, in a sense, like our own Gabriele Rausse, the modern day father of Indian viticulture. Kanwal Grover, as a businessman, dealt in high-technological equipment, the space program, defense production, and machine tools. His company imported products directly and only from France. With each visit to France, his taste for fine wines grew, and he was hooked to the great French gastronomy. On one of his trips to France in the early 1970s, he visited some wineries where he met George Vesselle. The two shared a birthdate and became good friends. The friendship and the beauty of winemaking convinced Kanwal to transform his passion into a lifetime dedication. In 1988 Kanwal and George planted the first vines and by 1992 had their vintage. Then in 1994, Kanwal caught the attention of Michel Rolland, the world's most influential ecologist. These connections gained world attention. The forecast for Indian wines to continue to grow both domestically and international are strong. In efforts to increase supply, vineyards are implementing strategic alliances, partnerships, geographical expansion, and product launches to enhance their presences in the market. In efforts to increase demand, the industry will have to increase use of online sales channels, increase applications like food and wine pairings, and grow awareness for these wines and for the health benefits they can bring.