I feel that a man’s (or a woman’s) order at the bar dictates a lot about their character, background, and personality. Think about the air of class that surrounds someone who can confidently approach a barkeep and order their drink properly. I tend to oscillate a bit between enjoying a Manhattan — that delicious mixture of whiskey, cherry juice and sweet vermouth — and the martini — that stately and potent favorite of Mr. Bond’s.

While at one point in the United States whiskey cocktails, like the aforementioned Manhattan, were the most popular choice, whiskey cocktails have somewhat fallen out of fashion, and martinis have become the more popular choice. For the purposes of this article, we’re going to assume that both gin- and vodka-based martinis deserve the name “Martini” though some would argue that the latter should carry its own classification.

The History
The history of the martini is subject to debate: an oft-referred to story suggests that it was invented for a passing miner in the town of Martinez, California. The bartender mixed up some mysterious potion, dropped in an olive, and named it after the man’s town. Later books would include recipes for this “martinez” featuring bitters, cherry juice, sweet vermouth and gin — a far cry from the simple elegance of the modern martini. I decided to only feature this account for the sake of simplicity, but there are plenty of others available to inquiring minds on the internet.

The Ingredients
The standard martini consists of a mixture gin or vodka and dry vermouth. These ingredients are chilled with ice and poured into a cocktail glass, and finished with a garnish. But there is more to each of these ingredients, and differing preferences among them makes for some of the complication in ordering a martini.

Liquor
The traditional martini, as I mentioned, is made with gin. But modern experimentation has resulted in a decline in the use of gin in these drinks, and its subsequent replacement with vodka. Either can be used in the modern martini, complicating the order by requiring the gin or vodka modifier. You might also hear a vodka martini called a Kangaroo

Vodka is at once the simplest and most refined of spirits. Made from grains, potatoes, and sometimes even molasses, it is distilled, diluted with water, and filtered to create a liquid that is nearly devoid of outside flavor influences. Flavored vodka is available, but these flavorings are added after the distillation process, and after the flavor has been established. Vodka quality is typically associated with purity, and most vodka manufacturers will tout the number of times that their vodka is filtered. There has been a new cold war of sorts with these super- and super-duper- premium vodkas, claiming to achieve new levels of purity. Personally, if you are enjoying a vodka martini, I recommend not to go with an inexpensive brand to save a few dollars, certainly nothing that falls on the shelf below Absolut or Stolichnaya . Experiment with a friendly bartender and find a brand that suits you in cost and smoothness — while some super duper premium brands sustain their position with little more than marketing fluff, there is a definite and discernible difference between well vodkas and more premium varieties.

Gin is a distilled beverage that is made from grain. Gin starts its life as grain alcohol, like the Everclear that ambitious college students use to strengthen sweet punches for social gatherings. From this inglorious origin, the brew is then steamed through a mixture of what are called botanicals. Botanicals are akin to the Colonel’s blend of herbs and spices, delightful dried ingredients like juniper berries and lemon peels that infuse the gin with a range of flavors. Gin was created as a patent medicine, but soon spread in popularity, becoming at one point the most consumed spirit in England. At the peak of gin’s popularity, there were a variety of gins available, including a number of sweet gins, but those are more difficult to find now, and the gin used in martinis is London Dry Gin. Gin is my own preference in martinis, the orchestra of flavors I find to be so much more inviting and enjoyable than the plain-faced cousin vodka. I am often asked “what is the best kind of gin?” since I enjoy it so much. This may come as a shock, but I am actually less picky in my gin preferences than my vodka preferences, since each well-made gin offers a unique flavor experience. That said, when given my choice, I prefer the Plymouth Gin, a gin that stands alone in its unique flavor profile. A slightly less expensive option for any of my budget minded friends is Bombay Sapphire, which also has some remarkable depth in flavor.

Vermouth
Vermouth is a fortified wine, or a wine that has had liquor added to it to increase the proof or improve the flavor. Like gin, vermouth is made whole with a mixture of botanicals and flavors. Also similar to its partner, it started life as a tonic for health. Sweet vermouth, used in cocktails such as the Manhattan are made from red wines and originated in Italy. Dry vermouth, a French creation, is less sweet. Martinis almost exclusively feature dry vermouth, though there are some rebels who prefer the sweet variety in their martinis. Vermouth has been de-emphasized as an ingredient, and many ask for a martini without any at all. More on this later.

Garnish
The traditional garnish for a martini is the olive, usually of the green sort, though a lemon peel is also common with a vodka martini. The lemon peel is twisted above the glass to allow the oils to gently spray the surface of the beverage, imparting a subtle flavor. Also popular are cocktail onions, limes, capers and olives stuffed with cheese, pepper or anchovy. The latter is typically a special of a particular establishment, and not something you should intend to order at any run-of-the-mill gin mill. Personally, that is as far as I am willing to go, I find that garnishes beyond these change the drink into something different, and go outside of the spirit of the classic martini.

Ice
Part of the charm of a martini is the intense iciness of the beverage, but this can also be a point of contention. A traditional martini is stirred with ice, strained into a cocktail glass and garnished, but it can also be shaken. Some people will tell you that a shaken martini “bruises” the vodka, but most of those same people wouldn’t be able to tell the difference in a blind taste test. There is a difference though. A shaken martini typically contains more water, and has a more balanced taste throughout.

Recently, a friend has pointed me in the direction of a silly study that claims that shaken drinks are higher in antioxidants, that there are additional health benefits to this preparation. Personally, I like to keep health out of my cocktail glass, to try and discern help benefits from my drinks would make me no better than a patent medicine consumer. Martinis can also be served with ice in a standard glass. This is known as “on the rocks” while strained is also known as “up”.

Time to Make Your Order
So, here we are. You know the difference between gin and vodka, sweet and dry vermouth, and “up” and “on the rocks”.

So, now it is time to order your first martini. The first part of your order is your vermouth preference. If you do not specify, the bartender will add what they think to be an appropriate amount of vermouth, (likely about a 1/2 oz for every 2 1/2 oz of liquor). If you say a dry, the bartender will add less, usually depending on how creative you are in your description.

Many modern martini drinkers like less vermouth than the classic recipe, and think of creative and literary ways to banish the vermouth for a more straight-up flavor, such as “kick the vermouth in the side with a pair of steel-toed boots” or “wave the bottle of vermouth over the cocktail” or “glance in the direction of France” or “write the word vermouth in an email and BCC the martini.”

This is also a good time to mention if you want your martini “dirty”. This involves actually putting olive juice into the mixture, good if you don’t mind a somewhat briny flavor.

Next, specify your liquor preference. You can do this by brand name or by spirit. So you could say “Vodka Martini”, “Gin Martini”, “Ketel One Martini”, “Plymouth Gin Martini”, or whichever your spirit of choice is.

Finally, tell the bartender your ice and garnish preferences. If your martini isn’t on the rocks, it is called “up”

So, your order would start out I’d like a (dirty/dry/etc) (brand) (vodka/gin) martini. Next, specify how you would like it chilled (on the rocks/up/shaken/stirred). Finally, your garnish (olive/twist/onion)

Or as I would say, I’d like a Dirty Plymouth Gin Martini, up with olives. Cheers!

–Lestud

A man of class never wants to be seen as stingy or miserly, and at the same time, he also never wants to appear to be ostentatious or a spendthrift. It is very important to me that I am fair to those who offer me good service, for I, too have labored in the service industry. After the home for boys that I called my residence for much of my childhood was shuttered, I took to the streets, shining shoes for nickels and quarters to buy my supper. Many of these people in the service industry rely on these tips for income, while for others, it is simply a humanizing "thank you" for a thankless job.

But there is not a blanket rule for tipping, some tips can be calculated as a percentage of the total charge, while other times a different rule is appropriate. I’d like to offer some guidance in a few different categories.

First, a suggestion about offering a tip. A tip in cash should be discreetly placed into the recipient’s hand while looking into his or her eyes and thanking them. It should never be waved about as though it were some kind of treat you give a dog, a tip represents respect and admiration for a job well done. You wouldn’t like very much if your employer made you jump up and down for your holiday bonus, would you?

Below, I have detailed some common situations where tipping may be required. In the future, I will post another, with more rare occasions tips can be appropriate.

Restaurants - Some advocate a sliding scale depending on the kind of restaurant you are attending. These say that a server at your local restaurant should be tipped 15 percent, while the waiters at a more high-end establishment might deserve an automatic 20 percent.

In my opinion, discriminating against the men and women who work hard at a local establishment is a perfect example of unnecessary stinginess. Let’s consider your local diner. Your server comes to your table 5 or 6 times, refilling coffee, brining tabasco sauce and whichever other foolish errand you might demand. And this person comes to your table with a smile and treats you well. Now, assuming you are getting the blue plate special, lets round up and say it is ten dollars. 15 percent of ten dollars? $1.50. Twenty percent? $2.00. If that fifty cents is going to make or break your day, maybe you should consider cooking your own eggs at home.

Shall we contrast this with a meal at a fine restaurant for two? Taking a special someone out for a nice meal can cost upwards of $150, with many of the meals I’ve been to recently costing more than $300. It seems foolish to guarantee a server at a nicer restaurant a richer gratuity despite the level of service. Personally, I always tip 20%, unless the waiter did something to make my dining experience unpleasant. I also make it a point of handing the paid check to the server and thanking them.

Finally, at any fine dining establishment, I recommend tipping the support staff. If a maitre’d helps you with a great table, offer them a twenty dollar bill. If someone takes your jacket, they deserve at least a dollar or two. A sommelier deserves a tip commensurate with the bottle of wine and how much guidance they offer. Services such as decanting can also encourage a nicer tip. A good rule of thumb is five dollars, or ten percent of the bottle, whichever is higher.

Hotels - At a hotel, every person that touches your bag deserves one or two dollars. When traveling, keep a few dollars in singles handy for just such a thing. If you plan on utilizing the services of a concierge, I recommend introducing yourself and offering them between five and 20 dollars, depending on your means and what sort of help you might need.

Similarly, when you check out, leave a gratuity for the housekeeping crew. These hardworking people are often overlooked, but have possibly the most unpleasant jobs, and likely the lowest salaries. Leave between three and five dollars for each day of your stay. At the risk of seeming crass, also think about any unseemly messes you might have left behind.

Coffee Shops - I am a thrifty sort when it comes to coffee. I grind espresso beans at home and usually enjoy my brew there. But I do stop at a coffee shop when traveling or if I need a mid-afternoon boost. At the risk of sounding like a miser, I do not always tip these folks. Sure, if I ask a barista for a complicated beverage that requires foaming, frothing, half-caffing and the like, then they deserve a gratuity. Even when a barista makes a perfect espresso with just the right amount of crema on top, I like to give them a gratuity. However, if I am simply ordering american coffee, a counter clerk that does nothing more than pour some black mud into a paper cup, in my humble opinion, does not need to be tipped unless they are especially friendly or helpful.

Cabs/Limousines - In a metered city cab, a 20 percent tip is always a safe bet. If you are in a city such as Washington, DC, where cabs do not have meters, it is helpful to know your route. Drivers of these sorts of cabs will sometimes attempt to skim a few extra dollars off of unsuspecting tourists. If you suspect this, you are always within your rights to elect not to tip.

When taking a stretch or airport limousine, 20 percent is always a good rule of thumb as well, but barring an extraordinary circumstance, this need not exceed $150 - $200.

Golf Courses - A golf course, like a hotel, is a good place to have a stack of ones in your pocket. Also like a hotel, each person that touches your golf bag deserves a tip. A single dollar or two will do for someone simply picking it up and carrying it, where the starter or caddy manager can be tipped between five and $20 each depending on how much help they offer. These tips are discretionary, if you do not receive any special treatment, or do not use a caddy, you aren’t expected to tip these men in all cases, but if you are on a multiple day excursion, and you do use these services, you might want to consider that a generous tip can result in better service on the following day.

If you take a caddy, most clubs will have an accepted tipping levels posted, and they will correspond to the overall fee. But I have been helped immensely in the past by caddies, and if they are reading greens, suggesting clubs and generally making your round enjoyable, do consider that these gentlemen are carrying your implements for four hours, and that they only work in the fair weather. This is one case where I suggest over-tipping for good service, another ten dollars in a caddy’s pocket can make his night, and it is a fair trade for making your afternoon.

Doormen - if you live in a city and you have a door person, it is appropriate to tip him or her once per year, usually around the holidays. If you live in a small building with one primary person, one or two crisp $100 bills (depending on how much service they provide and what you can afford) shows genuine gratitude. If you have several, tip your primary or favorite $80, and the other between $10 and $40. I recommend tipping handymen as you use them, $5 or so depending on the job. If you have a relationship with one, then a holiday gratuity might also be a good idea.

Bartenders - a barkeep, in some cases even more than a waiter, derives a large portion of their income from tips. As a rule, a dollar tip for a drink should be the minimum. When ordering a beer, a dollar is nearly always safe, but more complicated drinks can demand greater tips. If you are in a busy bar and order a drink that takes several steps (and takes the bartender away from his or her other customers), be sure to add another dollar or two to show your appreciation. This also applies to special or odd recipes that require a worldly bartender or a look into a guide. When a mixologist can properly interpret my martini order, I will tip five dollars, but in most cases that might be considered excessive.

At "open bar" events, where you are not paying for each drink, tip slightly higher. While some would disagree with me, I often tip bartenders at these kinds of events at the beginning of the night, and tip them well. It will ensure you receive appropriate attention, and will also show appreciation.

I’ve covered some of the basic situations where tipping comes into play. I’d like to present a follow-up column with some other, less common situations. If you have any suggestions, Please post them below, and I’ll do my best to incorporate them in the next installment.

Be Well,
Lestud

For those friends who I haven’t met yet, I’d like to introduce myself. Though I am young at heart, I am likely older than most of the readers of this site, old enough to have seen more sunrises and sunsets than a judge in a photo contest. I do have a weakness for the finer things in life: wines from around the world, handcrafted cheeses from the most isolated communities all over Europe, poetry, the opera — you know, things you expect a man of my age and means to enjoy.

When I was asked to contribute to this fine magazine, I was honored. For a man of advanced age such as myself, it is exhilarating to be a part of  to be a part of a magazine on the "information superfreeway," and the token investment that I made in this fledgling venture was a pittance compared with the joy it brings me to have a chance to write again.

I’ve been asked to contribute a column that helps younger people to understand the components of becoming a cultured person of the world. I fear I might appear smug to make the assumption that I can provide such advice, but I have had a good deal of experience, and  my love of culture predates my current fiscal wealth.

I’ll be looking to readers to tell me what they’d like to hear about, some of the things I’d love to cover include a starter course on understanding wine, the proper way to order a martini, some lists of must-have classical and jazz albums, and maybe some advice about interactions with the fairer sex for my male readers.

I am looking forward to our dialog together.

Sincerely,

Mr. Lestud