Two Martinis Recipe

Chill glassware

Place two martini glasses in the freezer for at least 10 minutes or fill them with ice water while you prepare the drink so they are well chilled.

If you prefer a vodka martini, substitute vodka for gin in the same quantity. For a Dirty Martini, include 0.5 oz olive brine (see Garnishes & Finishing).

Add ice and liquids

Fill a mixing glass or cocktail shaker with the 2 cups of large ice cubes. Pour in 6 oz gin (3 oz per martini) and 1 oz dry vermouth (1/2 oz per martini). If making Dirty Martinis, add 0.5 oz olive brine now.

Stir (or shake) to chill and dilute

Using a bar spoon, stir the mixture briskly for 20–30 seconds until the outside of the mixing glass is frosty and the liquid is well chilled. If you prefer a shaken martini, cap the shaker and shake vigorously for 10–15 seconds — stirring preserves clarity and a smoother mouthfeel.

Prepare garnishes

While stirring, prepare two lemon twists: use a peeler or knife to remove a 1–2 inch strip of zest from a lemon, avoiding the pith. Twist each strip over the mixing glass to express oils, then set on a plate with two olives (or cocktail onions) ready to drop into each glass.

Strain and serve

Discard ice water from chilled glasses if used. Use a strainer to pour the martini evenly into the two chilled martini glasses (approximately 3 oz per glass). If you included olive brine, each glass will be a Dirty Martini.

Garnish

Drop two olives into each glass or add one cocktail onion per glass. Alternatively, rub the lemon peel around the rim, twist it again over the glass to release oils, and drop it in as a garnish. Serve immediately.

Adjust the vermouth ratio to taste: classic dry is roughly 6:1 spirit to vermouth; for a drier martini reduce vermouth to a rinse or a few drops. For a Vesper-style martini, use a mix of gin, vodka and Lillet (not covered in this recipe).

If serving later, keep the mixed martini chilled and covered; best consumed immediately for optimal aroma and texture.