
Lake Days

Was it bartender Jerry Thomas, at San Francisco’s Occidental Hotel in the 1860s or was it Tartini di Taggia at New York’s Knickerbocker Hotel in 1911 who invented the Martini? And is it a 5:1 ratio of gin to dry vermouth or equal parts that is the correct recipe these days?
While it seems that the Martini’s origins and recipe are, well, mixed, few cocktails rival the Martini in its ability to showcase the intricate nuances of a spirit, with each ingredient playing a crucial role in crafting the perfect sip. From the classic dry Martini, with its clean, bracing profile, to innovative twists incorporating a spectrum of botanicals and garnishes, gin Martinis provide a platform for both convention and creativity.
We recently chatted with our panel of industry experts to see what gin they’re currently drinking and their preferred Martini specs. The tasting panel for this edition features Evelyn Chick, Chantelle Gabino and Dash Tume from Toronto, Ontario, and Soren Schepkowski, Zoe Bates and Robyn Gray, from Vancouver, B.C.
• 1.5 oz Copperpenny 005 Social Project Gin
• 1.5 oz Cinzano Rosso Vermouth
• 0.25 oz Luxardo Maraschino Liqueur
• 3 dashes Angostura Orange Bitters
• Garnish: orange twist
• 2 oz Saigon Baigur Gin
• 1 oz dry vermouth
• Garnish: lemon twist
• 2 oz The Botanist Islay Dry Gin
• 0.75 oz dry vermouth
• 2 dashes orange bitters
• Garnish: lemon twist
• 2 oz freezer-cold Sipsmith London Dry Gin
• 1 oz extra-dry Italian vermouth
• 1 dash orange bitters
• Garnish: lemon twist
• 1.5 oz Plymouth Gin
• 1.5 oz Guerra Dry Vermouth
• Garnish: lemon twist and olive
• 2.25 oz Roku Gin
• 0.75 oz Cocchi Vermouth di Torino Extra Dry Vermouth
• 0.5 to 0.75 oz Cerignola olive brine
• Garnish: lemon zest, 3 olives
10 oz Roku Gin (or whatever gin you prefer)
10 oz sweet vermouth
10 oz Campari (or whatever red aperitivo liqueur you prefer)