A few friends and I decided to go to a local restaurant for dinner. When the server took our drink order, everyone ordered a martini. That seems pretty simple, but they were all different. It occurred to me that the martini, a long-time classic, has become the latest fad in designer drinks. At our table alone, there was a French martini, a pomegranate martini, a chocolate martini and an appletini.

Martinis have stood the test of time to remain as one of the most popular alcoholic drinks. The martini is widely regarded as an American invention, but like many inventions, its true origins have been debated. Many theories revolve around the town of Martinez, Calif. A popular drink of the same name containing Old Tom gin, vermouth, bitters and maraschino was popular in the late 1850s with traveling gold prospectors. Others credit Jerry Thomas, a famous 19th century bartender who worked at the Occidental Hotel in San Francisco.

The martini's popularity began in the early 1900s. Then, during Prohibition, the martini rose in popularity due to the quick accessibility and production of gin. Whiskey declined because it required too much aging and couldn't keep up with demand at speakeasies.

Many famous people are associated with the martini. Franklin D. Roosevelt mixed martinis with enthusiasm. He often added anisette or fruit juice. Richard Nixon drank Martinis the night of the Watergate crisis.

Ernest Hemingway enjoyed martinis. His favorite was the “Montgomery.” It was named after the British World War II field marshal who liked his odds on the battlefield to be 15 to 1, and Hemingway#'s martini was a 15 to 1 ratio of gin to vermouth.

W.C. Fields started his day with two double martinis. He called them “Angel Milk.”

George Burns said. “I never go jogging; it makes me spill my martini?”

Jackie Gleason is quoted as saying, “A man must defend his home, his wife, his children and his martini.”

James Bond created another popular resurgence and important ingredient change as vodka began to replace gin as the main ingredient. James Bond was the human embodiment of the martini. He was reckless, rough yet precise and sophisticated. Bond films evoked the famous line “Vodka martini, shaken, not stirred.”

New drinks like the green apple martini, the chocolate martini and the Gibson have emerged. Martini aficionados also enjoy combinations with cream, fresh fruit and vegetable juices and brightly colored liqueurs. The garnishing olive or lemon twist was complemented with stuffed olives, capers and even herbs. Many of these “new” martinis allow us to indulge in our favorite flavors including fruits and chocolate while others substitute the traditional gin with another base spirit or simply use a garnish other than an olive. There are many flavored vodkas that lend their flavor to a different martini.

The trend in the world of martinis seems to follow the fashion. As with anything that gains in popularity and attention, it becomes more intricate and even ornamental as many enjoy the pleasure of “improving upon” the original. It's tough to find an even semi-hip bar or restaurant that doesn't boast its own “signature” Martini. I have included two basic martini recipes. One with vodka and one with gin. You may substitute your personal favorite brands. Also below are two fun recipes to try. One is non-alcoholic. Enjoy.

This column has been a collaborative effort between Auburn natives chef Max Hitchcock and his mother, Susan Silverman. Reach them at Birdscapes@adelphia.net

Standard Vodka Martini

3 ounces of freezing excellent quality vodka

1 teaspoon of vermouth

3 Picholine olives stuffed with crumbled bleu cheese

1 fancy toothpick.

Pour vodka into a well-chilled shaker and let stand for 60 seconds. Count down from 60 to zero.

While counting down, drop your vermouth into a frozen martini glass, swirl the vermouth around the glass and then pour it out.

Shake, shake, shake. About 15 vigorous, diagonal shakes followed by swirling the shaker a few times.

Strain freezing vodka into each glass.

Spear olives and gently slide them into the glass.

Standard Gin Martini

6 ounces of freezing good quality gin

5 drops of dry vermouth

2 small twists of lemon rind

2 Picholine olives

Fill a glass martini shaker about 3/4 full of cracked, clean ice.

Pour gin into the shaker and let stand for 60 seconds. Count down from 60 to zero.

Shake, shake, shake. About 15 vigorous, diagonal shakes should do the trick.

Put shaker down and get two well-chilled martini glasses from the fridge or freezer. Allow the shaker to rest for about another 60 seconds.

Pour into each glass a drop or two of vermouth (the fifth drop is just for good luck).

Each glass gets a twist and an olive

Strain chilled gin into each glass.

Chocolate Heaven Martini

1 ounce Godiva chocolate liqueur

1 ounce Godiva white chocolate liqueur

1 ounce Bailey's Irish cream

1 ounce creme de cacao

1 ounce vodka

2 ounce half-and-half

Pour all ingredients into an ice-filled cocktail shaker. Shake and pour into two chilled cocktail glasses and serve.

Cosmo-Mock Martini

(non alcoholic)

6 ounces of freshly squeezed and very cold orange juice

2 ounces of freshly squeezed and very cold tangerine juice

2 orange rind twists

2 very, very thin orange slices

1 lime cut in half

3 ounces of cranberry juice

1 ounce of pomegranate juice

4 drops of vanilla extract

1 ounce of seltzer water

Add all juices and vanilla extract to a shaker half full with cracked ice

Shake for a full minute

Squeeze in the juice of the lime and swirl the shaker 10 times.

Strain into two large, frozen martini glasses

Top each glass with an orange slice and one orange twist

Slowly pour one tablespoon of seltzer into each glass (over the orange).