Martini Recipe

Chill the glass

Place the martini glass in the freezer for at least 10 minutes or fill with ice water while you prepare the cocktail. If using ice water, discard it before straining the drink.

Optional rinse

If you prefer a hint of citrus, take the half peel (orange or lemon), hold it over the chilled glass and express the oils by giving it a quick twist, then wipe the rim with the peel. Alternatively, warm the peel slightly and rub the rim to transfer oils. You may discard or drop the peel in the mixing glass if you wish more aroma.

Measure spirits

Using a jigger, measure 2.5 oz (75 ml) London dry gin and pour into a mixing glass. Measure 0.5 oz (15 ml) dry vermouth and add to the mixing glass. (Adjust vermouth to taste: increase to 1 oz for a wetter martini or reduce to a few drops for extra-dry.)

Add ice and stir

Add 6 large ice cubes to the mixing glass. Using a bar spoon, stir gently but thoroughly for 20–30 seconds (about 15–20 full spoon turns). The goal is to chill and dilute the drink slightly while achieving a clear appearance—avoid shaking unless you want a colder, more aerated martini.

Strain

Using a strainer, strain the chilled mixture into the prepared martini glass. Make sure to hold back the ice so the drink is clear and not watered down.

Garnish

For a lemon twist: use a peeler or small knife to remove a 1–2 inch strip of lemon peel, avoiding too much pith. Express the oils over the drink by pinching the peel with the outer side facing down toward the surface, then rim the glass with the peel and drop it in or place on the rim. For an olive: skew one or three green olives on a cocktail pick and place in the glass.

Serve

Serve immediately while cold. Sip and adjust future vermouth ratio to personal preference.

Ensure all tools (mixing glass, jigger, bar spoon, strainer, glass) are clean and chilled if possible. Use the jigger to measure, the bar spoon to stir, and the strainer to pour without ice.