BY AUDREY SAUNDERS & ROBERT HESS
It’s hard not to think of cocktails in general without thinking of the Martini in specific. While not the first cocktail by any stretch of the imagination, this flagship libation has spanned many thirsty generations. It was in 1997 that the first edition of Shaken Not Stirred: A Celebration of the Martini was published. In an era when few were taking the cocktail seriously, Jared Brown and Anistatia Miller took a decidedly different approach with this groundbreaking book, diving headlong into the exploration of the history and mythology of the Martini. Its musings were a balanced blend of information entertainment. It educated the reader with both wit and whimsy, but, more important, it revealed many long-forgotten aspects of the Martini and the people who have enjoyed them over the decades.
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Martini is just a longer word for joy.
—Clara Bow,
silent film star
Let us candidly admit that there are shameful blemishes on the American past, of which the worst by far is rum. Nevertheless, we have improved man’s lot and enriched his civilization with rye, bourbon and the martini cocktail. In all history, has any other nation done so much?
—Bernard Devoto
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It is now fifteen years since its first publication, and what a change the cocktail landscape has gone through. We’ve seen a grand resurgence in cocktails of all types, which means we’ve also seen a renewed interest in the art of the Martini. Still revered as the quintessential cocktail, the Martini is the origin of many debates, and probably always will be. Miller and Brown wrote the first edition of Shaken Not Stirred in order to settle many of these debates, or at the very least provide well-researched context in which to take them to the next level. Over time, the arguments . . . er . . . friendly discussions surrounding the Martini have evolved, bringing new questions and new insights to bear upon the problem. It is only fitting then that this book is updated to address these issues, to add the results of new research to the discussion, and to raise new questions, as well as highlight new recipes and the people who make them.
Whether Martini novice or master, you will certainly find the pages that follow to be both enlightening and entertaining. You’ll discover the ins and outs of proper Martini craftsmanship, as well as more than just a few stories to entertain your guests as you do the mixing. You’ll encounter numerous recipes for drinks that are slight variations on the Martini you may be drinking now, as well as some that use this classic cocktail merely as a springboard and will help introduce you to some of the other wondrous libations that should be part of your repertoire (we would personally recommend that you check out the Fitty-Fitty and the Corpse Reviver #2 in order to see an example of both).
When we first met Jared and Anistatia, we were immediately seduced by their collective insight into all of the facets of the cocktail. They also revealed a uniquely rich view of the world and they impress with the most intricate, factual details on a myriad of topics.
As fellow colleagues, Jared and Anistatia often astound us with the breadth and depth of their research, and it’s a given that we place them within an elite circle of people we consider the greatest cocktail historians in the world. Additionally, they strike us as great “cocktail detectives,” with their uncanny ability to unearth historical errors within the walls of beverage history. Sherlock Holmes and Inspector Clouseau would have nothing on them.
As wonderful storytellers, they draw us in during the weeks leading up to their reveal of forthcoming liquid truths and titillate us with factual tidbits laid out like little trails of cheese to follow.
Finally, as their friends, we fall deeper in love with them with every successive discussion that we share. Over the years, our get-togethers have resulted in some of the liveliest and most thought-provoking conversations we’ve ever enjoyed with anyone. They are two of the most wonderful people we know and we relish every opportunity we’re given to break bread or clink glasses with them.