The search for the perfect martini

By Katelyn O’Riordan

“Shaken, not stirred.” The very phrase instantly brings to mind the ultra-suave Sean Connery looking devilishly handsome in his tuxedo, about to break the bank at baccarat before cozying up with the stunning double agent. Yes, the character of James Bond has probably produced more martini aficionados than all the bars in the world. From the suits to the housewives to the young hipsters, all walks of life have embraced this unmistakably stylish cocktail.
The stories of why the first martini was concocted vary. But regardless of how the drink was born, there is no doubt that martinis have staged a comeback, and drinking them is undeniably vogue. A libation with so much personality it has the ability to make even the manliest man appear dainty, the martini’s iconic status has inspired bartenders across the globe into creating a number of variations, elevating the martini from a single drink to an entire class of drinks.
A traditional martini is a cocktail made with gin, vermouth and either an olive or lemon peel, but over the years the drink has taken on a widespread range of flavors. “Regardless of how you like your martini, the best concoction is when the alcohol doesn’t overpower the essential flavors of the drink as a whole,” said Mikey, bartender at North Park hot spot, The Office.
Everything about the perfect martini, it seems, is based on personal preference — shaken or stirred? Gin or vodka? Fruity or dry? Regular olives, blue cheese stuffed olives or a twist? If you ask 10 different drinkers, you’ll most likely end up with 10 unique answers.  From a Cosmopolitan to a Dirty Martini to an Appletini, the possibilities for a perfect martini really are endless.
Bleu Boheme, a sophisticated French oasis in Kensington, is serving up a selection of five deliciously fresh and distinctively flavored martinis. Bleu Boheme’s bartender, Ramon Zarate, has been working at this cozy haunt since it opened two years ago. He certainly knows how to make a mean martini, which is probably why he serves a glass of water along with the cocktails. With drinks this tasty, you’ll need it.
So what makes the perfect martini? According to Zarate, there are three crucial elements:
• It’s all about the execution.
• It has to look good.  As Zarate says, “It’s almost like a dress — it’s gotta look hot.”
• You have to shake it, shake it, shake it!
“Recipes are all about technique. If I gave you a recipe, it wouldn’t taste the same. Really, it’s all about where you are the first time you have it, who you are with — the whole experience,” said Zarate.
Zarate has created four of the five martinis on Bleu Boheme’s menu, all of which are priced at $11.50. The only one not created by Zarate is the French Martini, a French classic that combines vodka, pineapple juice and crème de cassis. He uses imported French vodka in all of the martinis, combining the crisp boldness of the vodka with muddled fruits and herbs. Zarate begins by combining the ingredients and ice in a shaker, and shakes furiously until the liquid is icy cold. He even does the olives himself – he takes the leftover cheese from the cheese boards and stuffs each individual olive, the perfect garnish for the restaurant’s Bleu Martini.
The house favorite is the Basil Martini – Le Martini de Ramon – a smooth blend of vodka, the freshest basil and a touch of citrus.  The drink started by word of mouth, and was actually absent from the menu for about a year. But so many customers began requesting the libation that it was added to the drink list, and it’s no mystery why. This martini is strikingly unique. Every sip has you wanting more – the vodka is perfectly masked by the fresh tastes of the basil. Not only are Zarate’s creations delicious, they’re beautiful. Each martini takes on the vibrant shade of the fruit and herbs used.
To test his skills, Zarate accepted the challenge of making a new martini, on the fly.
“I feel like I’m on Bravo TV Network,” he joked.
He took a minute to think it over, before combining sweet condensed milk, coconut milk, Pirate rum from the British West Indies, nutmeg and lime with ice, shaking it up, and serving. Even owner Philippe Beltran tried it out. The verdict was in: Fantastic!
Zarate serves up drinks on Tuesdays, Wednesdays, Fridays and Saturdays.
This month, make it a martini!
Bleu Boheme, 4090 Adams Ave. in Kensington. (619) 255-4167.
Bar Pink,  3829 30th St. (619) 564-7194 Try out their Flirtini, a yummy combination of vodka, pineapple and champagne garnished with a cherry.
The Office Bar at 3936 30th St. (619) 450-6642 Though they don’t have any house martinis, bartender Mikey whips up a great Blueberry Chambord martini.
True North at 3815 30th St.,  (619) 291-3815. For a sports bar atmosphere, head to True North, where bartender Drew Caesar perfects drinks nightly.