Perhaps the most suave of the classic cocktails, these drinks are also among the most versatile. Jordan and Alex explore how changing one ingredient or the ratio between the parts can change the whole drink. They also discuss that age-old question: shaken or stirred?
In this episode, you'll learn:

* How to make martinis and Manhattans
* A bit of the history of these classic drinks
* What happens when you shake vs. when you stir a drink
* How changing proportions or specific ingredients can help you create a versatile 'library' of cocktails to make
* How to look cool and be suave* (*Results not guaranteed*)

Wise Words:
I like to have a martini,

Two at the very most.

After three I'm under the table,

after four I'm under my host.

― Dorothy Parker, The Collected Dorothy Parker
Key Variations:
Negroni: 1 1/2 ounces dry gin; 3/4 ounce Campari; 3/4 ounce vermouth -- Italian vermouth; cocktail glass

Fanciulli Cocktail: 1 1/2 ounce bourbon or rye; 3/4 ounce sweet vermouth; 1/4 ounce Fernet Branca; cocktail glass
Gear & Supplies:

* Jerry Thomas Bartenders Guide 1862 Reprint: How to Mix Drinks, or the Bon Vivant's Companion 
* Vermouth: The Revival of the Spirit that Created America's Cocktail Culture
* Pickled Cocktail Onions for making a Gibson
* Libbey Vina Martini Glass, Set of 6 

Suggested Liquors:
Jordan’s Pick for Martini—Death’s Door Gin (Oregon)

Alex’s Pick for Gin—Beefeater (United Kingdom)

Jordan’s Pick for Manhattan—Woodford Reserve Rye (Kentucky)

Alex’s Pick for Manhattan—Old Overholt Rye (Kentucky), or for a Rob Roy, J&B Scotch (Scotland)
Other Features:

* [VIDEO] How to Drink A Martini by Jason Segel in “Forgetting Sarah Marshall” 
* Chicago Tribune: You want what in your martini? Oddest requests bartenders have heard 
* New York Times: The alleged connection of Winston Churchill’s mother to the invention of the Manhattan

 
How do you like your Martini or Manhattan? How do you feel about the “shaken versus stirred” debate? Comment below and let us know!