“Stranger,
here you will do well to linger; here our highest good is pleasure”
Epicurus

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September 7, 2020

When the Martini crossed the pond in the early 20th century this classic cocktail took at least a couple more decades to dry out.

In the United States, Martini-style cocktails first appeared in the 1850s and were a rather sweet indulgence, often made with the addition of Maraschino liqueur or Orange Curacao.

With the introduction of Prohibition in 1920, talented bartenders bought one-way tickets to Britain and brought American style cocktails like the Martini with them, taking the London cocktail scene by storm.
DSC04359_20-09-07_Broken_Clock_Lingering_Vodka_Martini_Quo_Vadis.jpg And one such bartender was Harry Craddock, who is considered to be the godfather of the Dry Martini having first published its recipe – along with 700 other cocktails – in his famous 1930 Savoy Cocktail Book.

Even his Dry Martini was soaking wet by modern standards with around half of the cocktail being vermouth but the onset of the Second World War soon necessitated a shift to much drier expressions of this quintessential concoction.

Naturally, wartime rivalry and Nazi occupation meant that Italian and French vermouth were in even shorter supply than camembert and continental suits – and consequently bone-dry Martinis became the drink of choice on both sides of the Atlantic.

For many it became a case of the drier the better and it’s said Hollywood heartthrob Clark Gable preferred his Martini so dry that he only rubbed the cork from the vermouth bottle around the inside of his glass before adding the ice cold gin or vodka.

And Broken Clock’s characterful taste makes it the ideal choice for this classic cocktail.

The subtle infusion of quintessentially English botanicals finished in a traditional copper pot still results in a complex and full bodied Vodka Martini, no matter how dry you like to take it.