Oppenheimer Martini

Given that Christopher Nolan's Oppenheimer is the new cinematic rage (after Barbie, at least), people's interest in the historical scientist is at its peak. Fewer people know that J. Robert Oppenheimer isn't just the father of the atomic bomb, Oppenheimer is also the father of a very particular dry martini (it was briefly shown in the film).

When working on the Manhattan Project (the atomic bomb project, not the cocktail), Oppenheimer, who was nearly six feet tall, dropped to a paltry 120 pounds under stress. Those who knew him said he lived on coffee, cigarettes, and very strong martinis at the time. Lucky for us, we have the recipe for that martini.

The first thing to know about Oppenheimer’s martini is that it is large. Four whole ounces of dry London gin for one drink is probably why Oppenheimer reportedly got more than one of his guests sick on his signature martini.

The second thing to know is that the martini is that it is very dry. His recipe calls for a smidgen of dry vermouth. Now a smidgen doesn’t seem like an official amount of anything, but it is. A smidgen is 1/32 of a tsp or approximately 1 or 2 drops from a medicine dropper.

Since this martini is so large and dry, it is necessary to incorporate a decent amount of water into the drink to lower its proof and make it ‘Oppenheimer cold.’ This is hinted at through a quote from a Los Alamos colleague’s wife who said that Oppenheimer “served the most delicious and coldest Martinis.” From a picture of the time, it is implied that the drink is shaken, but if you stir it, I don’t think Oppenheimer will mind, just make sure it’s cold.

So far the drink I’ve described is simply a dry martini that Hemingway, Churchill, or Hitchcock would order. True, but Oppenheimer has a twist. He rolls his cocktail glass rims in a 50/50 mixture of lime juice and honey before the strain. Try it yourself to see which invention is a more amazing accomplishment, Oppenheimer’s bomb or his martini.

Oppenheimer Martini (Classic Pours Series)

4 ounces dry gin

Smidgeon of dry vermouth

lime juice

honey

Frost a cocktail glass in the freezer for an hour or so. Stir or shake the gin and vermouth with ice until well chilled. Retrieve the glass from the freezer. Dip the glass in a mixture of equal parts lime juice and honey. Strain the gin into the chilled, rimmed cocktail glass. No garnish. And don’t forget Oppenheimer’s classic toast- “To the confusion of our enemies!”