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Ingredients
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Martini
Method
Martini
Chill glass
Place a martini or coupe glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to ensure it is well chilled.
Prepare mixing glass
Fill a mixing glass or cocktail shaker (no shaking required if making a stirred martini) with 1 cup of fresh ice. Use enough ice to cool the spirit quickly and minimize dilution.
Measure and add spirits
Pour 2.5 oz Tanqueray No. 10 gin and 0.5 oz dry vermouth over the ice in the mixing glass. If you prefer a drier martini, reduce vermouth to 0.25 oz; for wetter, increase to 0.75–1 oz.
Stir to chill
Using a long-handled bar spoon, stir the gin and vermouth briskly but smoothly for 20–30 seconds (about 15–20 revolutions) until the mixture is well chilled and slightly diluted. Stirring preserves clarity and a silky texture.
Prepare garnish
If using a lemon twist: use a peeler or sharp knife to cut a 1/2-inch wide strip of lemon peel. Express the oils by holding the peel over the glass and pinching it so the oils spray onto the surface, then rub the rim and drop it in. If using an olive: thread one (or two) green olives onto a cocktail pick.
Strain and serve
Discard the ice or ice water from the chilled glass. Using a julep or fine strainer, strain the stirred martini from the mixing glass into the chilled martini/coupe glass.