After a long day of mad-scientist-level mixology at Cambridge’s Café ArtScience, bar manager and partner Todd Maul wants a gin Martini. It may not require any lab equipment (rotovaps and centrifuges get heavy use at this bar), but Maul's recipe for this classic is extremely precise. Here, his guide to stirring up (certainly not shaking) the perfect Martini.
The Gin: Beefeater
Maul likes his Martini on the sharp side, and this high-quality but not-too-refined standby produces the mouth-drying effect he's after.
The Vermouth: Dolin Dry
Maul says vermouth's job is to fill in gin's potholes. “Dolin is smooth with citrus notes,” Maul says. “It helps round off the gin.”