Tastes change, my friends. As a child, I pretty much only knew yellow mustard. As I grew, I discovered Gulden’s Brown, Grey Poupon, and various other not-so-exotic variants. I quickly learned to disdain the yellow vinegary and go for the brown and/or spicy. That ended last year when I suddenly realized that nothing was better on pastrami than plain old Morehouse or French’s.
It’s also true that martinis were the first real cocktails I ever routinely ordered or made for myself. I started out with vodka martinis, grew bored and moved on to dirty vodka martinis, and later dry gin martinis — all the while tacitly admitting that my favorite part of the drink by far was the olives. By sometime shortly before the first election of Barack Obama, I grew downright snobby about gin over vodka…but now that all feels so very 2013 of me. As I write this, I’m missing my old vodka martinis, and that’s weird. To be brutally honest, I’m kind of over standard martinis right now; my go-to cocktail basic is an Old Fashioned.
Still, when nothing will do but a martini, I do have a drink I like and it flies in the face of the lionization that the super dry martini has benefited from. So, forget you Hawkeye Pierce, see you later James Bond, ta-ta-for-now Nick Charles, bon voyage Luis Bunuel — I think I’ll miss you most of all. Here is the recipe for the least dry martini on the planet. Yes, the name is the recipe.
The Fifty-Fifty Cocktail
1 1/2 to 2 ounces dry gin
1 1/2 to 2 ounces dry vermouth
1 dash orange bitters (extremely optional)
Olive or lemon twist (extremely desirable garnish)
Combine the gin and vermouth with a ton of ice in a cocktail shaker or mixing glass. I know that it is permissible, even recommended by some, to shake this drink, for “The Savoy Cocktail Book” tells me so. However, modern day cocktail snobs insist you should stir the Fifty-Fifty Cocktail instead.
(It’s crucial, by the way, to remember that vermouth doesn’t last forever once it’s been opened. By smaller bottles and refrigerate it, by all means. Don’t let it sit forever even in the fridge or you’ll live to regret it…especially with this drink.)
Strain into a martini glass or coupe with your choice of garnish. Toast your ever-changing cocktail moods.
I’ve made this drink quite a few times on my own in the past. Just as before, I found that my opinion changed slightly every time I tried it.
For gin, I used Bombay Dry and No. 3 London Dry; for my dry vermouth I switched between Dolin’s and Martini. For the all important green garnish, I started with a can of rather amazing tasting anchovy stuffed olives I bought at a fantastic Armenian grocery down the street from me named, what else, Olive Market. (Could the mysterious white substance you see in the picture be anchovy paste? I sure as hell hope so.)
I then switched over to an old favorite, Trader Joe’s World’s Largest Olives…except that they seemed a bit sharper and less mellow than I remember them. Maybe that’s because they’re now a product of Spain and I pretty distinctly remember them being from Greece before. I also tried it with a lemon twist, which resulted in a gentler flavor many may prefer.
One place where my taste definitely seems to have changed is that, contrary to past experiences, I found I liked this drink better and cleaner tasting as it was in “The Savoy Cocktail Book” — sans bitters, simply gin and vermouth. I also found a slight preference for shaken over stirred, which is also different from my recent preferences regarding gin martinis. (Vodka martinis should ALWAYS be shaken, by the way, if you’re going that route. I’ll go to my deathbed feeling that way.)
All that being said, I have a hard time coming up with consistent feelings about this drink. Sometimes it feels like a huge improvement over a regular dry martini, sometimes it feels like a sort of meh drink that doesn’t even pack the same alcohol punch as a “real” martini.
So, how do I really feel about the Fifty-Fifty Cocktail? Ask me after I’ve had my next one because every time I drink one it feels a little like a whole new drink. Could it be all the permutations — different brands, bitters or no bitters — or could it just be how I’m feeling? I’m betting on the latter.
A brief addendum: I just noticed that “The Savoy Cocktail Book” calls a Fifty-Fifty Cocktail that includes orange bitters a “Dry Martini Cocktail.” Confusion rules the world!