Tanqueray Recipe

Chill glass

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

Add ingredients

Fill a mixing glass or shaker with the ice. Pour in 2 oz Tanqueray gin and 0.5 oz dry vermouth. If you prefer a drier drink, reduce the vermouth to 0.25 oz or pour a small amount into the glass and discard (rinse method).

Stir

Using a bar spoon, stir the mixture for about 20–30 seconds (roughly 20–30 full rotations) until well chilled and slightly diluted. For a slightly lighter chill, stir 10–15 seconds; for a colder, more diluted martini, increase to 30 seconds.

Prepare garnish

While stirring, take a fresh lemon and using a peeler or knife remove a 1/2-inch wide strip of peel, avoiding too much pith. Express the oils over the chilled glass by holding the peel skin-side down and giving it a quick twist about 3–4 inches above the glass.

Strain and serve

Discard the ice or water from the chilled glass. Using a julep or fine strainer, strain the stirred gin and vermouth into the chilled glass.

Garnish

Rub the lemon twist around the rim of the glass if desired, then drop it into the cocktail or rest it on the rim.

If you prefer a shaken martini (brighter, slightly more diluted), add ingredients and ice to a shaker, shake vigorously for 10–12 seconds, then double-strain into the chilled glass and garnish as above.