Classic Martini Recipe

Chill glass

Place the martini glass in the freezer for at least 5 minutes or fill it with ice water while you prepare the cocktail to thoroughly chill the glass.

Add several large ice cubes to the mixing glass or shaker (enough to fill it about 3/4). The large cubes melt slower and provide better dilution control.

Measure 2 oz Sipsmith London Dry Gin with the jigger and pour into the mixing glass.

Measure 1 oz Grey Goose Vodka and add to the mixing glass with the gin.

Add a spritz of Dolin Dry Vermouth: pour approximately 1/4 teaspoon (0.25 tsp) of vermouth into the mixing glass. For a drier martini you can use a quick rinse of the mixing glass with vermouth instead; for a wetter martini increase to 1/4–1/2 tsp.

Stir the mixture with the bar spoon for 20–30 seconds (about 15–20 full turns) until well chilled and slightly diluted. Stirring, rather than shaking, yields a silky texture and clearer spirit.

Taste a small splash on the back of a spoon if desired to check temperature and balance; adjust technique next time rather than altering this measured recipe.

Dump the ice water from the chilled martini glass (if used) and dry the glass briefly.

Using the hawthorne or julep strainer, strain the stirred cocktail into the chilled martini glass, leaving any small shards of ice behind.

Thread 2 pitted Castelvetrano olives on the garnish pick. Place the olive skewer in the glass so the olives rest inside the cocktail.

Serve immediately. Optionally offer an extra olive on the side.