Young and savvy drinkers go beyond Bond`s classic Martini

Even if you're a beer drinker. Even if you always order red wine. Even if your drink of choice is a strawberry margarita. If you had to order a martini, you know just what you'd say: "Shaken, not stirred" - reports IndyStar.

James Bond's classic line from the 1953 book "Casino Royale," Ian Fleming's first Bond novel, is part of the consciousness of just about anyone who ever walked into a bar. And with the release of the film version this Friday, martini drinkers can toast their icon as actor Daniel Craig gets his chance to utter Bond's famous line.
But why do we order those martinis in the first place?
"I think the martini is a symbol of success," said Simon Robinson, managing partner of Nicky Blaine's Cocktail Lounge, 20 N. Meridian St.

The dashing Bond character, with his tuxedos and fast cars, certainly seems to embody that notion. And even though at 38, Craig is no youngster, younger drinkers are embracing the martini mindset.

"We'll have a 22-year-old come in and say, 'I'll have a Belvedere, straight up, olive, onion, olive.' Young people are much more sophisticated than in past generations," said Robinson. "They've had a greater exposure to the finer things, through TV, movies, the media."

Bond's recipe for the martini, named the Vesper after his Casino Royal love interest, appeared in the book and included three measures of Gordon's Gin, one measure of vodka and a half measure of Kina Lillet Blanc vermouth, all garnished with a lemon peel.

But anyone who thinks a martini is just gin or vodka and a little vermouth is not up on today's cocktail culture.
"Anything you put in a martini glass is a martini," said Robinson.

That might help explain why "martinis" have become such a hit among young drinkers. When a drink includes rum, melon and banana liqueurs and a splash of orange and pineapple juices, as does the Cuban Lights martini, it becomes a much more easy-drinking concoction than the classic gin-vermouth combo.

"It's very easy," said Nicky Blaine's bartender Brian Nolan of the tropical Cuban Lights. "It's not harsh to drink at all."

But it's not just those in their 20s who are ordering untraditional martinis, which range in price from $7.50 to $8.50 at Nicky Blaine's, said Robinson. "The chocolate martini is still our most popular."

Color often plays a role in a martini's popularity. Some, such as a Blue Lagoon or Green Apple martini, are so brightly hued you can't help but notice.

"Half of it's the look," said Nolan. "You'll send one out and someone will ask, 'What's that?' Appearance creates interest."

And with a trip to the liquor store -- because even the most well-stocked home bar might not have banana liqueur or pomegranate vodka -- you can re-create those vivid cocktail lounge classics.

But be aware that how you mix it, and even the type of ice you use, can have an effect on the result.

"You want ice that will break off in small pieces," said Robinson, who buys a special type for use at Nicky Blaine's. "You do want some shaved ice on top."

But don't take James Bond's advice too literally. After all, you're not making a milkshake, and you don't want to bruise the gin.

Hit the first shake hard, said Robinson, to break up the ice, then just two more quick shakes before straining it into the glass.

"If you shake it too much, it'll end up changing the drink," said Nolan.

Thanks to `Brokenclaw` for the alert.

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