Martini Recipe

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 the drink stays cold.

Prepare mixing glass

Fill a mixing glass or cocktail shaker (without the lid if stirring) with large fresh ice cubes until nearly full (about 1 cup).

If using a vermouth rinse: pour 0.25 oz dry vermouth into the chilled martini glass, swirl to coat the interior, then discard or leave a film per preference.

Add 2.5 oz gin and 0.5 oz dry vermouth to the mixing glass. If using orange bitters, add 2 dashes now.

Stir the mixture with a bar spoon for 20–30 seconds (about 30–40 strokes) until well chilled and slightly diluted. Stirring rather than shaking preserves clarity and a silky texture.

Strain the chilled martini through a julep or fine strainer into the pre-chilled glass, leaving any small shards of ice behind.

Prepare the components: drain the olive and set it on a small plate. Pat the anchovy fillet lightly with a paper towel to remove excess oil. Cut or trim the pepperoncini so it sits neatly on a pick if needed.

Assemble the Gilda: thread the olive, anchovy fillet (folded once if long), and the pepperoncini onto a cocktail pick in that order so they sit compactly. The classic Gilda skewer layers briny, umami, and piquant elements.

Gild the garnish: using a clean, dry small brush or a fingertip, lightly brush 0.25 tsp high-quality olive oil over the exposed surfaces of the olive and anchovy. Carefully apply small pieces of edible gold leaf to the oiled surfaces (gold leaf sticks to oil). Use tweezers or the brush to position. A little goes a long way — aim for an elegant flecking rather than complete coverage.

Place the gilded Gilda across the rim of the martini glass or drop it into the cocktail. If you prepared a lemon twist, express oils over the drink and drop or hang the twist as an additional aromatic accent.

Serve immediately while very cold. The gilded Gilda is intended to be eaten alongside sips of the martini to alternate briny, salty, and spicy bites with the smooth, herbal spirit.

Variations: swap gin for vodka for a vodka martini, or adjust vermouth ratio to taste (drier: 0–0.25 oz; wetter: 0.75–1 oz). If gold leaf is unavailable, a light brush of olive oil alone will still enhance appearance and mouthfeel.