, , ,

So, I’m done with law school finals, and I get to pretend to have a life again! I’m hoping to get my blog in order, so that way it’s not 3 blog posts in a week and then zero for the next few months.

So, I have no idea how finals went. For those of you who were smart enough not to go to law school or talk to law school students, this is how exams work. You walk in feeling prepared, and then the one small point about the law is the one not in your outline, and then you’re graded against everyone else. Law school finals are a real curve and not a fake curve in undergraduate when the curve meant “The highest grade missed 4 points, so we’re moving everyone’s grade up by 4.” It’s a real bell curve with a target median. So not only do you not know how you did on the final, but you have no idea how you did relative to each other. It’s a sadistic little system.

But on to more important things:

Evolution of the Martini, Part 3

In Part 1, we looked at a martini recipe from 1895. Then we moved into Prohibition in Part 2, and looked at martini recipes from 1934, but that focused on how Martinis were made during Prohibition.

Now, we’re going to take a look at a post-Prohibition cocktail, although it’s from a book published the same year. 1934 was a big year for cocktails. The next, which will be the recipe for the first published vodka martini, is from Esquire from 1934, which makes sense because the 21st Amendment which repealed Prohibition, passed in December 1933.

Prohibition was probably the most defining moment of how Americans drank liquor of the 20th century. In 1934, everything changed. As we’ll see below, there was no more bathtub gin, spirits like brandy could be brought in from France, alcohol tasted better and was less likely to kill you. Americans went back to wanting to taste the booze.

So, from Burke’s Complete Cocktail & Drinking Recipes by Harman Burney Burke, published 1934

The Martini

2 oz Gin

1 tsp French Vermouth

Orange Bitters

Place all ingredients over ice. STIR. Pour into a martini glass.


As we can see, this is a huge shift away from the Prohibition cocktail, which was half gin and half vermouth. The martini is getting a lot drier. So, if you know anyone who likes a 12 to 1 martini, they like the 30s martini.

As many of my readers know, I am a gin martini fan, however, I like my vermouth. I am not afraid of it. So this martini is too dry for me. Although, I think it beats the vermouth rinse martini or my least favorite: the vaporizing of vermouth across the room from the glass martini. Or, as I like to call it, “I don’t want to admit that I really just want gin shaken on the rocks, but I’m not an alcoholic” martini.


I think the less vermouth you use, the better the gin needs to be. I would go with Hendricks, Tanqueray, or Bombay.

Gin: $30 per 750 mL bottle

Vermouth: $8 per 750 mL bottle

Orange bitters: $5 per 12 oz bottle.

Total cost: $43

As always, happy and safe drinking.