'perfect' Martini Recipe

Inspired by Juniper

Time10m

Serves1

wet, balanced and ice-cold

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Chill
Place a chilled martini coupe or stemmed martini glass in the freezer for at least 5 minutes or fill it with ice water while you prepare the drink to ensure the final cocktail is ice-cold.

2
Measure & combine
Add the gin, dry vermouth, sweet vermouth and orange bitters (if using) to a mixing glass or shaker filled with fresh ice. The ratio here (2.25 oz gin : 0.5 oz dry vermouth : 0.5 oz sweet vermouth) makes a wet, balanced martini—noticeably vermouth-forward but still gin-dominant.
3
Stir
Stir gently with a bar spoon for 20–30 seconds (about 20–30 full spoon turns) until the liquid is very cold and slightly diluted. Stirring preserves clarity and texture; avoid shaking to keep the cocktail silky and not overly aerated.
4
Prepare glass for pouring
If you used ice water to chill the glass, dump it now. If your glass was in the freezer, it should be frosty and cold — ready for the drink.
5
Strain
Double-strain the mixture into the chilled martini glass using a Hawthorne strainer (and a fine mesh strainer if available) to keep slivers of ice out and maintain a crystal-clear presentation.

6
Express lemon oil
Hold a lemon twist over the surface of the cocktail and give it a quick, firm squeeze to release the citrus oils across the top of the drink, then rub the peel lightly on the rim of the glass if desired.
7
Garnish
Drop the expressed lemon twist into the drink or perch it on the rim. Alternatively (or additionally), add a single green olive on a pick for a slightly savory note. Serve immediately while ice-cold.