Martini Recipe

Select base

Decide whether to make a gin martini or vodka martini. Use 2.5 oz gin for a classic gin martini. If you prefer vodka, substitute 2.5 oz vodka and set gin quantity to 0 oz in the ingredients list.

If you want a drier martini, reduce dry vermouth to 0.25 oz. For an extra-dry martini, use a rinse (see next step) or 0–0.1 oz vermouth.

Rinse glass method

For a vermouth rinse: pour 0.25–0.5 oz dry vermouth into the chilled martini glass, swirl to coat the inside, then discard the excess. This gives an extra-dry character without mixing vermouth in the drink.

Chill and prepare

Place a mixing glass or cocktail shaker in the freezer or fill with ice to chill while you gather ingredients. Chill the martini glass in the freezer or fill it with ice water to cool.

Combine

Fill the mixing glass with fresh ice (about 1 cup). Add 2.5 oz of your chosen spirit (gin or vodka) and 0.5 oz dry vermouth (or the amount chosen earlier). If using orange bitters, add 1 dash now.

Stir or shake

For a smooth, silky martini, stir the mixture with a bar spoon for 30–45 seconds until well chilled (ice cold and slightly diluted). For a colder, slightly more aerated martini, shake vigorously in a shaker for 10–15 seconds. Strain immediately.

Strain

Discard the ice or rinse from the chilled martini glass if used. Using a julep strainer or fine strainer, pour the mixed cocktail into the chilled glass, leaving ice behind.

Lemon twist

If using a lemon twist: cut a 1-inch piece of lemon peel, hold it over the drink with the outer skin facing down and give it a quick, firm twist to express oils over the surface, then rub the rim and drop it in or discard per preference.

Olives

If using olives: thread 2 pitted green olives onto a cocktail pick and rest across the rim or drop into the drink.

Gibson

If making a Gibson: garnish with a single cocktail onion on a pick instead of an olive or twist.

Serve immediately while very cold. Sip and adjust next time (more vermouth for a wetter martini, less for drier).