Online School of Cocktailory 
For drinking #alonetogether
Section 102: The Martini
The Core: Gin or Vodka? Let the battle begin!
It’s been said that anything you can fit in a martini glass can be called a martini. But today we are going to explore the classics, not 90’s strawberry syrups, as delicious as they may be. While other cocktails are defined by the strong flavors of mixing many ingredients, the martini is a study of intricate details.
Vodka, who often gets descriptors like “neutral”, “flavorless”, or “like sipping rubbing alcohol” does actually have slight variances. You might not be able to tell a good one, but you know when you’ve got a bad one. Vodka can be distilled from any fermentable plant or fruit. So: grains like our last friend whiskey, but also potatoes, grapes, etc… These are then distilled typically to a very high proof of ~95% ABV where most of the flavor is gone, and then the distillate is diluted to drinking proof of ~40% with water. In the end you don’t have a flavor so much as a whisper of a memory from whence it came. Refreshing
Gin, who gets all the pretty descriptors like “floral”, “woodsy”, or “a botanical aromatic bouquet” 
is just flavored vodka. It starts with a neutral grain spirit and then any number of spices, seeds, roots, bark, citrus peels, flowers and the like are added, giving every gin a chance to shine and be special in it’s own way. In the U.S. and the E.U. however, liquor can’t be labeled gin unless that list includes juniper berries. So, special with limits I suppose. How typical of us.
Gins are then divided into: London Dry, which is fairly neutral with that woodsy juniper taste; Old Tom Gin, which is probably the precursor to London Dry and is a bit sweeter, sometimes aged, and has a citrus and licorice flavor; and Contemporary Gin which meets the juniper requirement but the rest can be a grab bag of creativity. Lavender and Bergamot, why not.
Our homework this week is to dig back through those cupboards, or get out your neighbor door knockin’ stick and see what the vodka and gin collection looks like. If you’re trying a few (small) samples remember to start with the mild-flavored stuff and work your way up to the gin to avoid palette fatigue. Then post your new favorites in the comments below. If you find any super weird flavors, I def want to hear about those!
Bonus virgin round: try your hand at infusing and mixing flavors. Just like brewing teas you’ll want to start with a few different mugs of hot water. See what whole spices or citrus peel you’ve got that might go good together, and steep them in the water using a tea ball, cheese cloth, or strain them out after steeping for ~5 minutes. If you need some inspiration to start, look up gingerbread or apple cider spice blends. Yum! Extra bonus points if you figure out what’s in Angostura.
Cheers!
Jet Tries 
Alright, drinky time! Tonight is a vodka taster flight of Absolut, Chopin wheat vodka, and Salt Lake City Citrus (the last was a gift bottle from my boss – thanks!)
The Absolut doesn’t taste like much. You get the initial hit of burning, but overall pretty smooth and easy to drink.
The Chopin Wheat smells more alcoholy, and you keep breathing it for a few seconds after. This one might do a good job blending with something you want to smell more of. Pretty harsh on its own though.
The Salt Lake City citrus is de-lish! Tastes like candy in a glass, mmmm
Alright tomorrow night I’ll go for the flight of gin, night night y’all
Gin night!
Big Gin London Dry from Seattle smells like fresh herbs and a little citrus with a little burn. Reminds me of Hendricks and would prob be great with cucumber.
The Botanist Islay Dry Gin from the Isle of Islay in Scotland is really similar, a little more mild, but doesn’t remind me of Hendricks, so maybe different herby profile?
Hendricks Midsummer Solstice is really weird plain! I’ve mixed it with soda or champagne before and the herby profile comes out really nicely when mixed, but by itself is like too much garden smell happening in my face. Wuf. Closing out the night with a London Dry martini because no one should have to sit through that debate without a cocktail.