Monday. The toughest day of the week. So we’re going to top them off for a while with martinis, Monday Martinis.

What is a Monday Martini? First, of all, it’s a martini. That means it is made with gin and vermouth. There won’t be any stories about perfect moonbeams, or waving a bottle of vermouth over a glass of gin. A good martini is made with gin and vermouth. There won’t be any flavored vodkas, either. Sure, you can dredge a cocktail glass in cocoa powder, add pureed strawberries and marshmallow vodka, and call it a martini, but you’d be wrong. And a bit of a weenie.

Today’s base gin is American Bluecoat, a copper pot distilled gin from Philadelphia:

The gin is very mild. The aromas are juniper and citrus, but very light. The palate shows juniper, lemon, and a touch of coriander.

We approached American Bluecoat with three different vermouths, Dolin Dry, Dolin Blanc, and Ransom Dry Vermouth. Dolin blanc was just too sweet – the gin got lost in the sugar. Dolin Dry didn’t add enough depth. Random Dry, made from an enormous collection of herbs, spices, and more, from star anise to burdock root, wormwood to lemon peel. That wasn’t the ticket, either, because it completely overwhelmed the gin. But 1/2 Dolin Dry and 1/2 Ransom Dry worked well. Juniper and licorice shone through, with hints of citrus that were magnified with a spritz of lemon.

Bluecoat Martini

1 oz American Bluecoat Gin
1 tsp Dolin Dry vermouth
1 tsp Ransom Dry Vermouth
twist of lemon

Chill a cocktail glass. While it gets cold, add ice to a mixing glass. Pour the gin over the ice, then add vermouth. Stir to chill. Strain and pour into cocktail glass. Gently twist the lemon peel over the glass, letting the droplets of oil float on top. Don’t add the peel to the glass. Serve.

About The Author

David Honig
Founding Publisher

David Honig, the Publisher, looked at what was happening in the world of wine journalism and realized there were a lot of great writers out there at the same time paying publications, from newspapers to websites, were dropping like flies. So he created Palate Press to find the best writers and create a new forum for them to sell their best work. He is a self-educated oenophile, and defers to the tremendous experience and wisdom of the amazing staff at PALATE PRESS: The Online Wine Magazine.

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