"Martini (cocktail) The martini is a cocktail made with gin and vermouth, and garnished with an olive or a lemon twist. Over the years, the martini has become one of the best-known mixed alcoholic beverages. H. L. Mencken called the martini ""the only American invention as perfect as the sonnet"" and E. B. White called it ""the elixir of quietude"". By 1922 the martini reached its most recognizable form in which London dry gin and dry vermouth are combined at a ratio of 2:1, stirred in a mixing glass with ice cubes, with the optional addition of orange or aromatic"
"such as a Perfect Manhattan – is a martini made with equal parts dry and sweet vermouth. Dryness (taste) Dryness is a property of beverages that describes the lack of a sweet taste. This may be due to a lack of sugars, the presence of some other taste that masks sweetness, or an underabundance of simple carbohydrates that can be converted to sugar by enzymes in the mouth (amylase in particular). The term ""dry"" may be applied to types of beer, wine, distilled spirits, or any other form of alcoholic beverage. In a dry martini, ""dry"" refers to the amount"
"Dryness (taste) Dryness is a property of beverages that describes the lack of a sweet taste. This may be due to a lack of sugars, the presence of some other taste that masks sweetness, or an underabundance of simple carbohydrates that can be converted to sugar by enzymes in the mouth (amylase in particular). The term ""dry"" may be applied to types of beer, wine, distilled spirits, or any other form of alcoholic beverage. In a dry martini, ""dry"" refers to the amount of vermouth used in the drink. A ""perfect"" martini – or any other cocktail that uses vermouth,"
"variants have been made: Noilly Prat is often used in cocktails, the most common and well-known of which is probably the Martini, consisting of one part Noilly Prat to one or more parts gin or vodka, with a dash of orange bitters, twist of lemon, or olive garnish. Over the years, the American preference for ""extra dry"" martinis led to the switch from gin to vodka, and to drastically reducing the flavour and quantity of the vermouth employed. However, in 2009, the extra-dry Noilly recipe exported to the USA was replaced by the original dry formula used worldwide. The change"
"first, martinis used sweet vermouth. Around 1904, however, drier French vermouths began to be used in the cocktail. The term ""dry martini"" originally meant using a drier vermouth as a mixer, not using less vermouth, as the term is used today. Sharon Tyler Herbst's book, ""The Ultimate A-To-Z Bar Guide"", lists 112 cocktails using dry vermouth and 82 containing sweet vermouth. Cocktails using either dry or sweet vermouth or both include the Americano, Bronx, Gibson, Manhattan, Negroni, Rob Roy, and Rose. Variations of cocktail recipes using equal portions of dry and sweet vermouths are called ""perfect"", as in a ""Perfect"
"the general direction of Italy"", Italy being a major producer of vermouth. Luis Buñuel used the dry martini as part of his creative process, regularly using it to sustain ""a reverie in a bar"". He offers his own recipe, involving Angostura bitters, in his memoir. In 1966, the American Standards Association (ASA) released K100.1-1966, ""Safety Code and Requirements for Dry Martinis"", a tongue-in-cheek account of how to make a ""standard"" dry martini. The latest revision of this document, K100.1-1974, was published by American National Standards Institute (ANSI), the successor to ASA, though it is no longer an active standard. The"
"for its dry martini, which is served in a small glass without a stem. Their dry martinis are very dry, apparently with the ratio of 10 parts gin to 1 part vermouth. This is an adaptation of the Montgomery Martini, which is 15 parts gin to 1 part dry vermouth. The Montgomery is named after British Field Marshal Bernard Montgomery, who liked to have a 15 to 1 ratio of his own troops against enemy troops on the battle field. Ernest Hemingway is said to be the first person to order a Montgomery at Harry's Bar. Harry's Bar serves classic"
"weeks. A blend of some twenty herbs and spices is added by hand every day. The exact mix of herbs and spices that goes into Noilly Prat is a closely guarded secret, but includes camomile, bitter orange peel, nutmeg, centaury (Yellow Gentian), coriander, and cloves. After a further six weeks, the finished product is ready for bottling and is shipped in tankers to Beaucaire, Gard, where it is bottled by Martini & Rossi. The vast bulk of Noilly Prat wine is the Original French Dry vermouth. It is enjoyed as a chilled aperitif and in Martini Cocktails. However, three special"
"Espresso Martini Espresso Martini is a cold, coffee-flavored cocktail made with vodka, espresso coffee, coffee liqueur, and sugar syrup. It is not a true martini, but is one of many drinks that incorporate the term into their names. There are several claims for the origin of the Espresso Martini. One of the more common claims is that it was created by Dick Bradsell in the late 1980s while at Freds Club in London for a young lady who asked for something that would, ""Wake me up, and then fuck me up."" Bradsell has confirmed this in a widely-circulated video. Bradsell"
"both dry matter and water. The dry matter in cheese contains proteins, butterfat, minerals, and lactose (milk sugar), although little lactose survives fermentation when the cheese is made. A cheese's fat content is expressed as the percentage of fat in the cheese's dry matter (abbreviated FDM or FiDM), which excludes the cheese's water content. For example, if a cheese is 50% water (and, therefore, 50% dry matter) and has 25% fat, its fat content would be 50% fat in dry matter. Dry matter can refer to the dry portion of animal feed. A substance in the feed, such as a"
"bitters, then strained into a chilled cocktail glass. Over time the generally expected garnish became the drinker's choice of a green olive or a twist of lemon peel. A dry martini is made with dry, white vermouth. By the Roaring Twenties, it became common to ask for them. Over the course of the century, the amount of vermouth steadily dropped. During the 1930s the ratio was 3:1 (gin to vermouth), and during the 1940s the ratio was 4:1. During the latter part of the 20th century, 6:1, 8:1, 12:1, 15:1 (the ""Montgomery"", after British Field Marshal Bernard Montgomery's supposed penchant"
"Dry matter The dry matter or dry weight is a measurement of the mass of something when completely dried. The dry matter of plant and animal material consists of all its constituents excluding water. The dry matter of food includes carbohydrates, fats, proteins, vitamins, minerals, and antioxidants (e.g., thiocyanate, anthocyanin, and quercetin). Carbohydrates, fats, and proteins, which provide the energy in foods (measured in kilocalories or kilojoules), make up ninety percent of the dry weight of a diet. Water content in foods varies widely. A large number of foods are more than half water by weight, including boiled oatmeal (84.5%),"
"and served. Espresso Martini Espresso Martini is a cold, coffee-flavored cocktail made with vodka, espresso coffee, coffee liqueur, and sugar syrup. It is not a true martini, but is one of many drinks that incorporate the term into their names. There are several claims for the origin of the Espresso Martini. One of the more common claims is that it was created by Dick Bradsell in the late 1980s while at Freds Club in London for a young lady who asked for something that would, ""Wake me up, and then fuck me up."" Bradsell has confirmed this in a widely-circulated"
"These become the powdery matter called powdered alcohol or alcohol powder. According to Sato's web page, powdered alcohol contains 30.5% ethyl alcohol by volume in the state of powder. In addition to the mixture before drying, if necessary, other additives (e.g. extract, sweetener, spices, coloring matter, etc.) may be added. As a result, alcohol powder can be said to be an alcoholic beverage that is """"dry"""". For example, a ""dry martini"" made from alcohol powder may be referred to as a """"dry"" dry martini"" or """"dried"" dry martini"". In the production of alcoholic powder production, other drying methods are not"
"transparent ingredients—such as martinis, manhattans, and negronis—must be stirred in order to maintain clarity and texture. Shaking a drink is quite violent and necessarily introduces air bubbles into the mix. This results in a cloudy appearance and a somewhat different texture on the tongue when compared with a stirred drink. However, when any of the ingredients are opaque (such as citrus juices, dairy, or eggs), aesthetically pleasing clarity and texture are not as much of an issue. Furthermore, studies have shown that, while techniques and type of ice used to play a role in the final effect of chilling and"
"Martini or Cynar with a lemon peel inside. The drink is prepared with prosecco (or champagne) wine, a dash of some bitter liqueur such as Aperol, Campari, Cynar, or, especially in Venice, with ""Select"". The glass is then topped off with sparkling mineral water. It is usually served over ice in a lowball glass (or sometimes a martini glass or wine glass) and garnished with a slice of orange, or sometimes an olive, depending on the liqueur. There is no single composition for a spritz because it differs in every city or small town where bartenders freely interpret the doses"
"drink at the Knickerbocker Hotel in New York City in 1911 or 1912. The ""Marguerite Cocktail"", first described in 1904, could be considered an early form of the dry martini, because it was a 2:1 mix of Plymouth dry gin and dry vermouth, with a dash of orange bitters. During Prohibition in the United States, during the mid-20th century, the relative ease of illegal gin manufacture led to the martini's rise as the locally predominant cocktail. With the repeal of Prohibition, and the ready availability of quality gin, the drink became progressively drier. In the 1970s and '80s, the martini"
"is the ""Rumpletini,"" with a light rum in place of the vodka. A similar cocktail can be made with Martini Bianco white vermouth and apple juice in a long drink glass filled with ice. Appletini An Apple martini (Appletini for short) is a cocktail containing vodka and one or more of apple juice, apple cider, apple liqueur, or apple brandy. This drink, originally called an Adam's Apple Martini because the bartender who created it was named Adam, was created in 1996 at Lola's West Hollywood restaurant. In its purest form, it would contain: Typically, the ingredients are shaken or stirred"
"fresh whey cheese, similar to ricotta, made from goat or sheep milk. Two varieties exist, dry and fresh anari. Dry anari is salted and is much harder than the fresh variety, and is served grated with pasta dishes and Giouvetsi, while fresh anari is eaten in slices with honey or carob syrup. Ayran is a traditional drink made of milk. Its recipe varies from region to region. ""Triantafyllo"", a thick concentrated dark pink syrup (rose cordial) made from the extract of the Cyprus (Damascus) rose, has water or milk added to make a refreshing sweet cordial, especially in summer. It"
"Appletini An Apple martini (Appletini for short) is a cocktail containing vodka and one or more of apple juice, apple cider, apple liqueur, or apple brandy. This drink, originally called an Adam's Apple Martini because the bartender who created it was named Adam, was created in 1996 at Lola's West Hollywood restaurant. In its purest form, it would contain: Typically, the ingredients are shaken or stirred and then strained into a cocktail glass. A sweet and sour mix can also be added before shaking. Optionally, vermouth may be included, as in a regular martini. A common variation of the appletini"
"Manzoni 2.15. The wine is required to be aged at least two years in barrel prior to being released. A sweet red ""passito"" labeled as ""Refrontolo"" is made from at least 95% Marzemino with up 5% of other local non-aromatic varieties permitted to round out the blend. The dry white of the DOC is made from at least 30% Manzoni bianco with between 30-70% collectively of Pinot blanc and Chardonnay and up to 10% total of Sauvignon blanc and Riesling Renano. The ""passito"" style ""Torchiato di Fregona"" can be made in both a dry and sweet style from at least"
"wine that is dry, full-bodied and amber coloured, similar to Madeira or Sherry. During the year outside, 6 to 8% of the volume is lost to evaporation, the ""angels' share"". Brought back inside and left to rest for a few months, the wines are then blended together into oak casks. A small quantity of ""Mistelle"" (grape juice and alcohol) is added to the wines in order to soften them, along with a dash of fruit essence to accentuate their flavour. In the oak casks, a process of ""maceration"", supposedly unique to Noilly Prat, takes place over a period of three"
"for attacking only when in possession of great numerical superiority), or even 50:1 or 100:1 Martinis became considered the norm. A dirty martini contains a splash of olive brine or olive juice and is typically garnished with an olive. A perfect martini uses equal amounts of sweet and dry vermouth. Some martinis were prepared by filling a cocktail glass with gin, then rubbing a finger of vermouth along the rim. There are those who advocated the elimination of vermouth altogether. According to Noël Coward, ""A perfect martini should be made by filling a glass with gin, then waving it in"
"martini has become a common and popular cocktail. Some purists maintain that, while it is a perfectly fine drink, it is not a true martini, which is traditionally made with gin. Vodka martini A vodka martini, also known as a vodkatini or kangaroo cocktail, is a cocktail made with vodka and vermouth, a variation of a martini. A vodka martini is made by combining vodka, dry vermouth and ice in a cocktail shaker or mixing glass. The ingredients are chilled, either by stirring or shaking, then strained and served ""straight up"" (without ice) in a chilled cocktail glass. The drink"
"components are fermentable sugars (between 170-230 grams for a dry wine and between 200 and 300 grams per litre or even more for Fortified wines) and organic acids, especially malic acid and tartaric acid. Acids occur in larger amounts in the centre of the berry while the sugars are in greater proportion at the periphery. This heterogeneity in the distribution of sugars, acids, and inorganic compounds in the berry is used during pressing, especially in Champagne pressing. This process separates them as it happens and uses them to measure the progress of the ""vintage"", the first and second ""tailles"", and"
"came to be seen as old-fashioned and was replaced by more intricate cocktails and wine spritzers, but the mid-1990s saw a resurgence in the drink and numerous new versions. Some newer drinks include the word ""martini"" or the suffix ""-tini"" in the name (e.g., appletini, peach martini, chocolate martini, espresso martini). These are named after the martini cocktail glass they use and generally contain vodka but share little else in common with the drink. Martini (cocktail) The martini is a cocktail made with gin and vermouth, and garnished with an olive or a lemon twist. Over the years, the martini"
"extruder through which the pasta is pushed determine the shape that results. The pasta is then dried at a high temperature. The ingredients to make dried pasta usually include water and semolina flour; egg for colour and richness (in some types of pasta), and possibly vegetable juice (such as spinach, beet, tomato, carrot), herbs or spices for colour and flavour. After mixing semolina flour with warm water the dough is kneaded mechanically until it becomes firm and dry. If pasta is to be flavoured, eggs, vegetable juices, and herbs are added at this stage. The dough is then passed into"
"still seen on the packaging to this day. When Alessandro Martini died in 1905, the three sons of Luigi Rossi inherited the company. They had already launched Martini Extra Dry (1900) and Martini Bianco before his death, and had created subsidiaries around the world. In 1922 the company officially became known as Martini, except in the United States where they were compelled to keep Martini & Rossi because Martini was already an American cocktail. Alessandro Martini Alessandro Martini (16 May 1812 – 14 March 1905) was an Italian businessman, founder of one of the most important vermouth companies in the"
"over 80% moisture, although reported values tend to differ somewhat as moisture content can be affected by environmental temperature and relative humidity during growth and storage, as well as the relative amount of water that may be produced as a result of normal metabolic processes during storage. Carbohydrates make up the bulk of the fruit bodies, comprising 9.23% of the fresh weight (see table), and 65.4% of the dry weight. The carbohydrate component contains the monosaccharides glucose, mannitol and α,α-trehalose, the polysaccharide glycogen, and the water-insoluble structural polysaccharide chitin, which accounts for up to 80–90% of dry matter in mushroom"
"jar. Importantly for commercial production, porcini retain their flavour after industrial preparation in a pressure cooker or after canning or bottling, and are thus useful for manufacturers of soups or stews. The addition of a few pieces of dried porcino can significantly add to flavour, and they are a major ingredient of the pasta sauce known as ""carrettiere"" (carter's sauce). The drying process is known to induce the formation of various volatile substances that contribute to the mushroom's aroma. Chemical analysis has shown that the odour of the dried mushroom is a complex mixture of 53 volatile compounds. A 1998"
"FIFA and the common national soccer associations. They were held in Rome and in Mexico. Martini is made from four ingredients: wine, botanicals, sugar and alcohol Martini (vermouth) Martini is a brand of Italian vermouth, named after the Martini & Rossi Distilleria Nazionale di Spirito di Vino, in Turin. Clemente Michel, Carlo Re, Carlo Agnelli and Eligio Baudino started the company in 1847, as a vermouth bottling plant in Pessione. A few years later Alessandro Martini joined the team, becoming the director in 1863 along with Teofilo Sola and Luigi Rossi (who was the inventor of a vermouth). In 1863"
"ossobuco alla milanese), marmalades, sauces, sorbets and salads. Zest is a key ingredient in a variety of sweet and sour condiments, including lemon pickle, lime chutney, and marmalade. Lemon liqueurs and liquors such as Licor de oro require zest. Zest is used in some cocktails not only for flavor and aroma but also for color as a garnish. For use as a cocktail garnish, zest often is cut in a long spiral called a twist. Cocktails featuring a twist include Dry Martini and Horse's Neck. For maximum flavor and aroma, as in mulled wine, zest is simply cut from the"
"be diligent in removing rotted bunches that can cause moldy flavors in the wine. Amarone Amarone della Valpolicella, usually known as Amarone, is a typically rich Italian dry red wine made from the partially dried grapes of the Corvina (45–95%, of which up to 50% could be substituted with Corvinone), Rondinella (5–30%) and other approved red grape varieties (up to 25%). Valpolicella is in the province of Verona, within the large Veneto region near Venice. In Italian, the name ""Amarone"" literally means ""the Great Bitter""; originally, this was to distinguish it from the Recioto produced in the same region, which"