In college a friend I considered to be knowledgeable about the finer things in life had an adamant position on martinis. A vodka martini was not a martini. Martini’s were made with gin. They were not to be shaken. Stirred only. Any deviation from this was blasphemy. I still personally believe he’s right, why else would you abandon the classic, if nonsensical, name of the vodka martini, the Kangaroo.
The Kangaroo
The Kangaroo is very much plain about the involvement of vermouth. While the vodka contributes primarily texture and some ethanol notes, most of the bright herbal notes will come from the dry vermouth. Much like it’s gin based cousin, if you hate vermouth – this won’t be the drink for you. That said, the finished Kangaroo is a symphony of satiny smooth texture with just the right amount of complexity to make anyone feel classy.
Kangaroo Drink Notes
To arrive at the perfectly balanced kangaroo – I tested 4 variations each a different ratio of vodka to vermouth. The highest ratio was 12 parts vodka to 1 part vermouth. The result was slightly tinted chilled vodka that did not show much differentiation from it’s normal flavor – perhaps a hint of herb. On the other end of the scale was a bracing mix of 2 parts vodka to 1 part dry vermouth. The resulting combination was vermouth forward, giving a strong herbal component and many wine like flavors – with a touch of acid and bitterness.
Most surprising was the difference between 4 parts and 5 parts vodkas to 1 part vermouth. While 5 parts evoked a complex and layered set of flavors that gave both vodka and vermouth a chance to shine, the 4 part mix did no such thing. Instead, the vermouth became the dominate element, allowing the vodka to peak through instead of balancing. While by no means bad, it hardly conveyed the smooth, complex balance that a Kangaroo (Vodka Martini) drink would be looking for.
On Ingredients and Glassware:
- Vodka: Any good quality vodka will do. I used Absolut for testing, but Tito’s or your preference will work just fine.
- Vermouth: Dolin Dry is my preference here. I find it’s the most balanced. Feel free to substitute your preference though.
- Garnish: Either a lemon twist or an olive skewer can work here. I believe the lemon better accentuates the vermouth, but an olive can also help give a very savory feel if that is your preference.
- Glassware: While you could use a martini glass here, I feel a Nick & Nora glass is better suited. For one reason, it’s much easier to enjoy the drink in without fear of spilling. For another, the elegant profile is classy and perfectly suited for the liquid refreshment of a Kangaroo.
6 thoughts on “The Classics: The Kangaroo”