Martini Cocktail – an abridged history

Excerpt from “A most elegant partnership”…

“Who knows how far the martini cocktail would have gone on its own. It had the looks, so sleek and pure; it had power and taste, and it had enough sophistication to make an impression on anybody. But if a drink is to define an age, capture the imagination decade on decade and become as timeless a classic as exists, then it can’t be asked to do everything. The martini cocktail was crying out for a long-term partner, something that could really make it stand out from the crowd. It needed a glass it could call its own. It flirted with classic wine goblets and dallied with champagne coupes, but things never really worked out.

Finally, when the martini cocktail tail was already about 50 years old, in the 1920’s, it got what it was looking for. Slim-stemmed, with an angular, dynamic conical bowl, the cocktail glass gave the martini cocktail an eloquent magic, provided an identity and its irresistible, enchanting voice. The two completed and complimented each other. Together they put down the marker for how elegant it could be to hold a drink in your hand.

The following excerpts from “A Most Elegant Partnership” are about how exquisite taste and brilliant design come together to form one of the icons of the century. They are the story of the love affair between the martini cocktail and its glass, and how the act of putting this ice-cold fusion of gin and vermouth to your lips came to become the definitive moment for cocktail drinkers. It is also the story of how taste and design continue to influence the martini cocktail today…”

Bombay Sapphire Gin, the Martini and the origins of popular cocktails

We recently did a fascinating VIP event for Bombay Sapphire Gin. Offered to an illustrious list of society guests and gastronomic reporters Pica Pica, headed by the celebrated Marta Sanroma, prepared a seven course feast – each course illustrating an ingredient that is used to produce Bombay Sapphire Gin (really… the finest gin).

There were dishes emphasing the tastes associated with Angelica, Orris, Almonds, Grains of Paradise, Coriander Seeds, Juniper Berry, Cubeb Berries, Liquorice, Lemon Peel, Cassia Bark and, of course, a host of cocktails.

Who’s Waiting provided the wait staff for the fine dining and cocktail experience and staff of Bombay Sapphire created and presented a number of original cocktail recipes to accompany the fantastic menu.

There was a gift pack give-away at the end in which there was fantastic written history of the Martini cocktail and it’s associated glass.

I will be giving you exerpts over the next few weeks – it’s fascinating.

Mr and Miss Hospitality supply event staff

So if you’re an event staff member working in the hospitality industry in Sydney go check out Mr and Miss Hospitality at Suite 31b, Level 3, 203 Castlereagh Street, Sydney (next door to ANZ Bank – cross st. Bathurst).

They open on 1st October 2009. There will be a large selection of Hospitality Uniforms and they are running some opening specials (like Long sleeve white shirts from $15.00 and Tee’s from $5.00) you can call Kris Reading (owner) on 0412 297 140.