There’s something special about the martini. Maybe it makes you feel like 007 agent James Bond, or equally as plausible it teleports you to a Manhattan bar after hours, tie loosened, surrounded by the big shots of Wall Street.
Either way, it’s a simple drink. But like most simple things, it leaves no room to hide. If you get it right, it’s cold, clean, and sharp. If you get it wrong, it tastes like disappointment in a fancy glass.
Here’s the perfect martini recipe.
The Recipe
What you need:
- 50ml London dry gin
- 10ml dry vermouth
- An olive
- Ice
- A mixing glass and bar spoon
- A strainer
- A Chilled Martini Glass
The Method
Start with your tools. Your mixing glass and martini glass should both be cold, stick them in the freezer if you’re planning ahead. Warm martinis are for enemies.
Fill the mixing glass with ice. Pour in the gin and vermouth. Stir it gently for about 30 seconds. Don’t shake it. This isn’t a protein shake, and you’re likely not James Bond. Stirring chills and blends the drink without beating it up.
Strain the mix into your chilled martini glass. Then garnish. Lemon peel gives it a sharp lift. An olive makes it brinier, dirtier. Don’t add both. Pick a side.
There’s no secret handshake here. Just good ingredients, a bit of technique, and the respect not to ruin a classic. Once you nail it, you’ll never look at a cocktail menu the same way again.
A Few Notes
Ratio
The 5:1 ratio (gin to vermouth) is classic. Some people go drier with less vermouth. Others splash more in. Start here, then tune it to your taste.
Gin or Vodka?
Martini purists will say gin. Vodka has its place, but gin brings character. It’s not a popularity contest, so try both and see what works for you.
Dirty or Dry?
A dry martini has less vermouth. A dirty martini has olive brine added. Want it extra dirty? Add more brine. Just don’t overdo it unless you like drinking seawater.
Shaken?
Unless you’re wearing a tux and being chased by henchmen, stir it. Shaking bruises the drink and adds tiny ice shards. Stirring keeps it crisp.