The martini can pack a serious punch both in terms of alcohol content and flavor intensity. Made with gin or vodka mixed with dry vermouth (and olive brine if you like) it’s served ice cold often in a Nick and Nora or the now-signature V-shaped cocktail glass. While the drink is undoubtedly a classic it can sometimes be too strong for some drinkers. And even seasoned martini drinkers can sometimes shy away from the drink due to its high ABV. Luckily there are a number of variations on the martini that make it adaptable to any taste and one in particular is perfect for those looking for more subtle sips.
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Cocktail How-to: The 50/50 Martini | Where's the Bar
The 50/50 Martini is exactly what it sounds like: a martini that’s half gin or vodka and half dry vermouth with a hint of orange bitters. This elevates the drink away from the typical gin- or vodka-heavy base which typically contains between two and five parts spirits and dry vermouth. The softer 50/50 Martini meanwhile lets the vermouth shine. It has a warm spiciness that comes from the infusion of ingredients like anise cardamom and cinnamon into the fortified wine. There’s also a hint of zesty brightness from the orange bitters and you can further enhance this citrus note with a garnish of lemon or orange peel which brings out the fruit’s fragrant oils. You can also go a more traditional route and garnish the cocktail with an olive or two (or five).
The origins of the 50/50 martini are a bit confusing. Early versions of the drink can be found in the "New and Improved Bartender's Manual" which was first published by bartender Harry Johnson in 1888. The drink is not actually referred to as a 50/50 martini in the book but rather a "Martini cocktail" and it's not an exact replica of today's 50/50 martini. It does call for equal parts gin and sweet vermouth with the addition of Boker's bitters gum syrup curacao and a cherry garnish. This variation as you might imagine is on the sweeter side and doesn't quite strike the same balance as the 50/50. The modern version of the drink which includes a lemon peel was popularized in the early 2000s by Audrey Saunders at the now-defunct Pegu Club in New York City and features a shot each of gin and vermouth plus the signature dash of orange bitters that uniquely ties it all together.
You may be wondering how the 50/50 martini differs from a wet martini. While the latter opts for less gin or vodka and more vermouth there is more leeway when it comes to the amount of fortified wine used. A popular ratio is 2:1 liqueur to vermouth making the 50/50 wetter than your average wet martini. Thanks to its much lower alcohol content it’s the perfect cocktail for those who want the experience of drinking a martini without the sharp boozy bite.
