Washington, D.C.’s newly minted Lobby Bar, nestled in Capitol Hill’s Eastern Market, is slinging martini variations you’ve only dreamed of. “We wanted to offer a variety of martinis that meet the tastes of different types of drinkers and have unique twists,” says Tory Pratt, who helms the beverage program. “We’re offering one with olive oil–washed gin featuring oyster brine; a vodka variation with blanc vermouth, caper brine, and lemon peel; and even a tequila martini to step outside of the vodka versus gin debate.” This menu of adaptations is a testament to Pratt’s mastery of the classic martini, a craft she’s honed down to the serving glass. Below, she offers her tips for mixing a perfect martini—and why James Bond’s order is not law.
Fresh equals flavor.
“You can use the best glasses and bar spoons in the world but make crappy martinis. I made one last night using a rocks glass and a chopstick for stirring, and I promise it was still amazing! Fresh vermouth, however, is crucial. It should be refrigerated between uses, as oxidation will greatly affect the flavor profile.”
Forget about the spirit debate.
“In my experience, there are gin people and there are vodka people, and there is usually very little overlap. Debating which is right does service to neither side—both are right because that’s what people want to drink. Ratios matter way, way more than expensive spirits, and fresh vermouth matters as much as ratios. Ratios are entirely personal, but my preference is two parts gin to one part vermouth.”
Choosing a vermouth? Try the sniff test.
“I personally like Dolin vermouth for my martinis, but I always recommend pairing your gin with your vermouth by smell. Literally open both bottles, hold them simultaneously up to your nose, and breathe in. If it smells good together, it’ll work.”
Get stirring.
“When you shake a cocktail it very quickly reaches 15 to 20 percent dilution with standard ice. When you stir a cocktail you can achieve lower dilution—under 10 percent. What’s so ironic about the famous Bond quote is that everyone assumes he’s so masculine for asking for his martini shaken, not stirred.
“If you are a skilled bartender, you can get a martini properly chilled by stirring and maintain low dilution. For most martinis, this is the way.”
Don’t overdo it.
“Making a good martini should be a 30- to 45-second process. And don’t make your martinis large. If it takes you longer than 15 minutes to finish the cocktail, then it will be getting warm and won’t taste very good. Invest in some small martini or Nick & Nora glasses—no more than 4.5-ounce capacity—if you plan on drinking a lot of martinis.”
