Are we in the midst of a bonafide Martini renaissance? What are the limits for garnishes, riffs, and ingredients? And when does a Martini cease to be a Martini? These are all questions we should keep top of mind as we revisit one of the earliest recordings of Cocktail College: The Martini, with John Clark-Ginnetti, owner of 116 Crown in New Haven. Tune in — or read below — to learn how to make John’s Martini, and don't forget to like, share, and subscribe!
John Clark-Ginnetti's Martini
3 parts Plymouth Gin2 parts Boissière Dry VermouthGarnish: Lemon peel
Add all ingredients to a mixing glass.Add ice and stir until chilled.Strain into a chilled Martini glass.Garnish with a lemon peel.
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