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The Perfect Martini By Tyler Zielinski
If there’s one bartender who knows a thing or two about the Martini, it’s the legendary Salvatore Calabrese. The delicate balance of spirit—typically gin, and occasionally vodka—vermouth, bitters, aroma, temperature, and dilution is a formula that Calabrese mastered during his tenure at London’s iconic Dukes Bar in the mid-80s—a bar that’s still known for serving one of the world’s best Martinis (infamously known for filling the glass to the brim). Calabrese, who currently serves as an ambassador and consultant for the Donovan Bar in London, is also known for putting his own stamp on Martini history by contributing the Breakfast Martini to the contemporary cocktail canon—a “Martini” twist that is more akin to a Margarita than a Martini, but it was created during the age of Martini menus, and has
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stuck as one of the most popular imitation Martinis of the time. Creating modern riffs on the Martini could be as simple as swapping vermouths, gins, or bitters; or, in Calabrese’s case with the Breakfast Martini, pushing the boundaries of what we consider the Martini to be. But to do so successfully, it’s important to understand the complex relationship of all the elements at play, and what makes a near-perfect classic Martini. To break it down, Calabrese lends his 40 years of bartending experience, and Martinimaking expertise, so that you can be on your way to creating your own modern twist.