Martini, produced in Portugal and should be stored flat, is a fortified wine. That is, in the late stages of winemaking, adding strong white wine and honey, the quality of the wine will be changed, and become another kind of wine. The denatured wine is also classified by some as a white wine, a slightly dry and spicy neutral wine. In the West, martinis are often consumed as an aperitif before a meal, or mixed with water and served over ice. They are not consumed as much as brandy and champagne. The "sabayon", a martini made with protein and sugar and whipped into a foamy consistency, is a very famous sweet. As long as the martini does not freeze, it has no effect on its quality, so a martini is safe in the freezer.

Martini

The addition of herbs and other spices and herbs to wine has a history of hundreds of years. More than 150 years ago, the Martini family in Italy refined their blending techniques, adding a variety of herb extracts to dry white wine to create an absolutely natural Mimosas, which has been a longtime seller to this day. Red Vermouth has an intense reddish-brown color and a full-bodied flavor, and is best served frozen or with a slice of lemon. Dry Vermouth has a distinctive floral and spicy flavor and is served well chilled.

White Mestizo has a yellowish color, strong aroma and a slightly sweet taste, and should also be served well chilled or on the rocks.

Began to gain popularity in the 1920s and between World War II. Gin, spicy gin, and increasingly spicy gin continued to influence and change the flavor of the martini before slowly becoming milder. The golden age was the sixties: jazz and Latin American music, dancing all night long until dawn, the bars of Manhattan at that time, huge, but hidden, and James Bond, the protagonist of the James Bond movie series, made the drink a household name. Now, the martini has become a symbol of the cocktail and the press of nightlife, with American bars, often signposted with a typical martini glass and an olive leaf.

Cold, pure, sharp, natural and profound, making the martini seem more suited to deep, elegant men, with clear, colorless gin with a light taste and refreshing aroma as its base. But there is another popular but controversial variant of the Martini - the VodkaMartini, a vodka martini made in the same way as the basic Martini, except that the gin has been replaced by vodka. In the 1990s, the VodkaMartini replaced the gin-based Martini and became widely popular, and today, if a bar patron orders a Martini, the Martini he has in mind is likely to be vodka-based, to the outrage of Martini purists, who insist that a true Martini, a gin-based They insist that a true martini is a gin-based cocktail, and that a vodka-based one can only be called a "vodkamartini" at best.

Finally, as a Martini first-timer, you'll want to know the difference between a shaken martini and a stirred martini. The classic Martini of yesteryear was made with the stirring method so as not to damage the gin, and "a martini should always be stirred rather than shaken and only then can the molecules lie comfortably on top of the other molecules." Sticking to this side of tradition, it is argued that the shaking action breaks up the ice, which creates more water, which diminishes the strength of the wine and affects the flavor, and on top of that, the shaking causes some tiny air particles to enter, which makes the Martini look cloudy and no longer clear and transparent. James Bond, on the other hand, always sticks to his "shaken, not stirred" drinks. In some places, a shaken Martini is even called a "MartiniJamesBond".