Classic June Martini Recipe

Chill glass

Place the martini glass in the freezer for at least 10 minutes or fill it with ice water while you prepare the cocktail to ensure it is well chilled.

Prepare garnish

If using olives: skewer 2–3 pitted green olives on a cocktail pick. If using a twist: use a peeler or small knife to cut a 1/2-inch-wide, 2–3-inch-long strip of lemon peel, avoid too much pith.

Fill a mixing glass or cocktail shaker halfway with ice (about 1 cup).

Measure and pour 2.5 oz Absolut vodka (or 2.5 oz Beefeater gin if you prefer a gin martini) into the mixing glass.

Add 0.5 oz dry vermouth to the mixing glass. For a drier martini, reduce vermouth to 0.25 oz; for a wetter martini, increase to 0.75–1 oz.

Using a bar spoon, stir the mixture gently and steadily for 20–30 seconds (about 20–30 full spoon rotations) to chill and dilute the drink slightly. If you prefer a shaken martini, cap the shaker and shake vigorously for 8–10 seconds — note this will aerate and slightly cloud the drink.

Discard ice or water from the chilled martini glass. Place the strainer over the mixing glass or use the shaker’s built-in strainer, and strain the cocktail into the chilled martini glass.

Garnish: If using olives, drop the skewered olives into the glass. If using a lemon twist, hold the twist over the glass, give it a quick twist to release oils, rub the peel around the rim if desired, then drop or hang it on the rim.

Serve immediately while cold. Optionally provide an extra olive or a small dish for the discarded pitts. Enjoy responsibly.