Overview: The classic martini is a timeless cocktail that has been enjoyed by many for generations, but its history and variations are often misunderstood. In this article, we delve into the peculiar preferences of former President Franklin D. Roosevelt’s martinis and explore their significance in mixology.
The Full Story
Franklin D. Roosevelt was known to be a bit of an oddball when it came to his martini recipes. Unlike most people who prefer a “dry” version with more gin or vodka, the former president liked his martinis vermouth-heavy, often adding absinthe for an extra kick.
Roosevelt’s grandson reportedly said that he made “the worst martinis I’ve ever tasted,” but despite this criticism, the president stuck to his unusual preferences. This was a far cry from the traditional martini ratio of 2:1 gin or vodka with vermouth, which Roosevelt flipped on its head by using up to five parts vermouth to one part gin.
This preference wasn’t unique to Roosevelt; Julia Child is also said to have enjoyed this type of peculiar martini. However, his use of absinthe in martinis was a bold move that has sparked debate among mixologists and cocktail enthusiasts alike.
Production & Profile
The classic martini is made from white wine and contains very little added sugars, making the choice of vermouth crucial to its flavor profile. Roosevelt stuck with dry or extra dry vermouth for his martinis, but it’s unclear which brand he preferred. Dolin Dry Vermouth and Yzaguirre Blanco are two popular options that might have influenced his choices.
When choosing between gin and vodka in a martini, there isn’t necessarily a right choice; it comes down to personal taste preferences for clean and straightforward (vodka) or herbal flavors (gin). Absinthe is not typically used in martinis due to its strong flavor profile, but Roosevelt’s preference shows that even the most unusual ingredients can be incorporated into mixology.
Brand & Industry History
The history of vermouth and absinthe is deeply intertwined with European culture. Vermouth originated in Italy as a fortified wine and has since become an essential component in many classic cocktails, including martinis. Absinthe, on the other hand, was popularized by 19th-century French artists for its hallucinogenic effects.
Roosevelt’s love of vermouth-heavy martinis reflects his eclectic taste preferences that often blended European and American influences. This unique blend also reflected his time in office during World War II, when global trade and cultural exchange were at an all-time high.
What This Means
The unusual martini preferences of Franklin D. Roosevelt have left a lasting impact on mixology history. His use of vermouth-heavy martinis paved the way for innovative creations in modern cocktails, such as absinthe-infused martinis like “The Obituary.”
Roosevelt’s influence can also be seen in contemporary trends that favor unusual flavor combinations and bold ingredients. This willingness to experiment with new flavors has led to a greater appreciation for vermouth and other fortified wines in mixology.
Consumer Takeaway
The story of Franklin D. Roosevelt’s martini preferences is a reminder that even the most classic cocktails can be experimented upon and reimagined. As consumers, we have the freedom to choose our preferred flavor profiles and ingredients, whether it’s vermouth-heavy or absinthe-infused.
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