Classic Gin Martini Recipe

Chill the Martini Glass

Place the martini or coupe glass in the freezer for at least 10 minutes, or fill it with ice and cold water while you assemble ingredients. If using ice and water, let sit 1–2 minutes, then discard before pouring cocktail.

Measure

Measure 2.5 oz London dry gin and 0.5 oz dry vermouth using a jigger and set near your mixing glass or shaker.

Fill mixing glass

Fill a mixing glass or cocktail shaker about three-quarters full with fresh ice (approximately 1 cup). Using fresh, cold ice prevents excessive dilution.

Stir (or shake) the Cocktail

Pour the measured gin and vermouth over the ice. Stir gently with a long bar spoon for 20–30 seconds (about 15–20 full turns) until the outside of the mixing glass feels very cold. If you prefer a shaken martini (James Bond style), cap the shaker and shake vigorously for 10–12 seconds instead — note this creates more dilution and a colder, slightly cloudy drink.

Strain

Using a julep strainer or the shaker’s built-in strainer, strain the chilled liquid into the pre-chilled martini glass. Avoid pouring any ice into the serving glass.

Lemon Twist Garnish

If using a lemon twist: with a vegetable peeler or paring knife, cut a 1-inch wide strip of peel from the lemon, avoiding too much white pith. Hold the peel over the glass with the outer skin facing down and give it a firm twist to express the oils over the surface of the martini, then rub the rim with the peel and drop it into the drink.

Olive Garnish

If using an olive: skewer a pitted olive onto a cocktail pick and rest it on the rim or drop it into the drink. One olive is standard; you may use two if you prefer.

Serve immediately while very cold. Taste and, if desired, adjust future pours of vermouth to your preference (less vermouth for a drier martini, more for a slightly softer profile).