"Ray Foley is known as the bartender's bartender. Leave it to him to take the mystery out of mixology!"
-Legendary spirits master, author, and marketer Michel Roux
Bartenders don't rely on just anyone to create the most classic American drink. They turn to Bartender Magazine, published by thirty-year industry veteran Ray Foley, trusted by more than 150,000 barkeeps. Now, you can get your martinis straight from the top-from Bartender and the best mix masters across America. From sophisticated to fun, this is the only martini book you'll ever need.
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About the Author
Ray Foley is an expert bartender and publisher of Bartender magazine. He is also the founder of the Bartenders Foundation Inc. and the author of Bartending for Dummies. He has appeared on ABC-TV News, CBS News, NBC News, Good Morning America and Live with Regis and Kathie Lee. He has also been featured in major magazines, including Forbes and Playboy. Ray resides in New Jersey with his wife and partner, Jaclyn.
Read an Excerpt
A Short History of the Origins of the Martini
Nobody is quite sure how the martini came into existence, but there are a few interesting theories...
- First made by bartender professor Jerry Thomas of San Francisco for a stranger on his way to Martinez. Thomas made it with gin, vermouth, bitters, and a dash of maraschino.
- First made by a bartender in Martinez, California, for a gold miner who struck it rich. The miner ordered champagne for the house, but there was none. The bartender offered something better-the "Martinez Special"- made with sauterne and gin. The rich miner spread the word, ordering "Martinez Specials" throughout California.
- First made at the Knickerbocker Hotel in the early 1900s by a bartender named Martini di Arma Tiggia. He is said to have mixed a martini using only dry gin and only dry vermouth.
- Named after the British army rifle called The Martini and Henry. The rifle was known for its kick, like the first sip of gin and "it" ("it" being vermouth).
- Named after Martini & Rossi vermouth, because it was first used in the drink, gin and "it," with ½ gin and 1/2 Martini & Rossi vermouth.
- All recipes have been alphabetized for your convenience.
- All recipes have been indexed by name and by alcohol for your convenience.
- Shake, stir, swirl, strain, or whatever. It's really up to you.
- Brand names are interchangeable for the same type of alcohol. Nobody will come to hunt you down-you can use Stoli, Absolut, or Skyy vodka even if the recipe calls for Skyy vodka.
- Some drinks (not many) have the same ingredients, but different brand names-pick your favorite.
- Always use the highest quality ingredients possible.
- If you have trouble finding an ingredient, omit it and go on with your life.
- If the recipe does not have measurements, use your own taste.
- French vermouth is white and dry; Italian vermouth is red and sweet.
- We do not recommend flaming a drink.
- Don't drink and drive.
- For more information, visit www.bartender.com.
- Have a great life and enjoy your martinis. All recipes with this icon have been submitted by one of America's top bartenders. Enjoy!
Publisher's Note: This book and the recipes contained herein are intended for those of a legal drinking age. Please drink responsibly and ensure you and your guests have a designated driver when consuming alcoholic beverages.
Table of ContentsA Short History of the Martini
Top 10 Instructions
Over 1,000 Martini Recipes