The Martini Renaissance

Martini trends of the past, present and future
Shaken or stirred? Vodka or gin? During the 1970s, these were the only options available to the martini drinker.

Slowly, a few variations appeared. In the 1980s, Gimlet, Gibson and Manhattan debuted new flavors and liquors. They also broke ground by straying away from the traditional green olive garnish, introducing limes, onions and Maraschino cherries instead.

When Stolichnaya unveiled six flavored vodkas in 1986, the martini experienced a magical makeover. Absolut quickly followed Stoli’s lead, and the Sour Appletini, Chocolate Martini, Lemon Drop Martini and Cosmopolitan quickly became mainstream cocktails.

By 1990, martini bars began to open across the nation offering creative and signature elixirs that were all served shaken and straight up.

The best martinis consist of a base flavor, secondary flavor and an accent. However, martinis today have begun to value additional aspects. Each drink must achieve unique standards of flavor, appearance and presentation.

Ingredients once kept in the kitchen are swiftly moving behind the bar and a new breed of gourmet bartenders are emerging who call themselves “mixologists” or “bar chefs.”  

Martini Recipe Trends: Mixers, Liquors and Garnishes
Mixers
Not long ago, non-traditional mixers such as saki, pomegranate juice and Red Bull energy drinks were considered fashionable and trendy in a martini.

The new age of martinis is ushering in more innovative liquids, including labor-intensive fruit purees made with Meyer lemons, blood oranges, key limes, mangos, passion fruits and blueberries.

While tomato juice has long been considered a staple mixer at the bar, other savory liquids have gained popularity such as fresh cucumber juice, green garden herb juice, cactus juice, beer, caffeine water, Chai tea, green tea and sweet, southern iced tea. Wine-based martinis are also shaking up the old Sangriatini.

Liquor Trends
Although traditionalists will argue that a martini must be made from vodka or gin, bartenders have been experimenting with other liquors to be shaken and strained. Scotch, bourbon, whiskey, rum, and tequila led the craze during the martini revolution in the 1990s.

Mixologists and bar chefs are mixing it up again using infused spirits for martinis. These aren’t the old-fashioned vodkas infused with Jolly Rancher candy. Fresh exotic fruits, tasty vegetables, spicy chili peppers, horseradish, ginger, coffee beans, vanilla beans, basil and mint now flavor vodkas.

Muddling has returned as a staple bar technique because bartenders can use the wooden tool to make infusions by hand. Muddling also creates a more subtle flavor for martinis that doesn’t call for the striking flavors that are created by infusing liquors for an extended period of time.

Garnishes
For years, the staple garnishes have adorned bars everywhere. Lemons, limes, oranges, cherries, olives and onions rounded out a limited selection and little black swords and umbrella toothpicks became a clichéd standard.

Sugared rims, expertly curled citrus twists, chocolate syrup and bleu-cheese stuffed olives became popular during the 1990s and added some variation for the bored consumer.

Bartenders are now saying good bye to those run-of-the-mill garnishes, replacing them with Oreo cookies, chocolate turtles, gummy worms and gummy bears. Innovations such as melon sorbet frozen on cinnamon sticks and Jell-O cubes placed at the bottom of glasses are inspiring restaurateurs and bar owners to think outside the box.

Sweet meringue-style foam made from egg whites can create a beautiful topping (and a substitute for whipped cream). Rims encrusted with colored sprinkles, toasted coconut flakes and crushed nuts are also gracing glasses across the nation.

Savory garnishes have become very popular, raging from pickled asparagus, okra and green beans to creatively-cut daikon, baby corn, sugar cane sticks, mushrooms, edible flowers, beef jerky and jumbo shrimp and caviar.

Olives are no longer stuffed with a mere pimento, and even bleu cheese has become an antiquated filling for the olive. Today, anything goes in the olive category. Green olives are stuffed with grilled garlic, dried nuts, anchovies, pepperoni and fresh herbs.

Bartenders are eating up the notion of using inedible garnishes to dress up martinis. Playing cards, 14-carat gold flakes, jewels, flashing lights and seashells are now embellishing martini glasses.

Even children’s toys are finding their way onto the rims of martini glasses. A frozen slice of banana and a Barrel of Monkeys plastic figure decorates a chocolate and banana flavored martini.

Future Martini Recipe Trends
As novel culinary techniques begin to wane and ideas begin to repeat themselves, bartenders are relying on international inspiration for martini variations. Asian ingredients and liquors are leading the way.

Saki has been a popular martini-maker for a few years, but mixologists and bar chefs have recently begun playing with more exotic liquors such as Soju, a Korean rice-based alcoholic beverage made in combination with wheat, barley, sweet potato or tapioca.
Shochu, an Asian distilled liquor that is stronger than saki or wine, tastes similar to saki with a sweet aftertaste.

Asian-inspired mixers like Calpico, a non-carbonated soft drink from Japan with a milky and acidic flavor, are the newest ingredient for creamy martinis.

Vodkas infused with traditional Asian ingredients such as lychee fruit, lemon grass and pickled sushi-style ginger have developed a loyal following. Shiso, a Japanese herb with a flavor similar to mint or fennel, is becoming available in some of the nation’s swankiest lounges.

Global-inspired martini themes are fueling an influx of international liquors.  Some of the liquors that are increasing in importation are:

• Cachaca – A Brazilian liquor made from the distillation of fermented sugar cane juice.

• Pisco- Grape brandy made in Chili and Peru.

• Arrack- A Sri Lanka liquor made by distilling the sap of coconut palm trees.

• Rakia- Bulgarian brandy made by distilling the fermented juice of plums.

• Krupnik – Polish sweet vodka flavored with honey and up to 50 different herbs.