I have been hard at work researching Martini-style cocktails. It's been grueling, to be sure. You simply can't imagine the variety of cocktails that can reasonably be called Martini-style!
By Martini-style cocktails, I am being very specific. I do not refer to Appletinis and Chocolatinis and Pomegranatinis and Pepperonipizzatinis - no sirree. Consuming even a single one of each of those could well prove lethal. For this research I am restricting my definition to be:
- a cocktail served straight-up in a cocktail glass
- it is mixed with iced and strained
- the base liquor is gin
- it includes only dry and/or sweet vermouth as a mixer
- it can include up to 3 dashes Angostura or orange bitters
- it can have a reasonable garnish
Even within that seemingly narrow class there is a great range of options, and they are not (contrary to what you might expect) so similar as to be essentially indistinguishable.
That brings me to the 3:1:1 family. According to a book that Richmond gave me, and supported by my old friend Mr Boston, I find a curious phenomenon.