The Martini is the definition of liquid sophistication — crystal-clear, ice-cold, and razor-sharp. Whether you take it with gin or vodka, dry or dirty, it is the cocktail that says everything by saying almost nothing.
Ingredients
Glass
Martini
The Story
The Martini's origins are debated, but the most widely accepted story traces it to the late 1800s. Some credit the drink to the town of Martinez, California, while others point to bartender Martini di Arma di Taggia at New York's Knickerbocker Hotel around 1911. Early versions were sweeter, using Old Tom gin and generous amounts of vermouth.
Over the decades, the Martini trended steadily drier — less and less vermouth — until the bone-dry Martini of the mid-20th century became the gold standard. James Bond popularized the vodka Martini in the 1950s, and the debate between gin and vodka, shaken and stirred, has raged on ever since.
How We Make It
Chill the Glass
Place a martini glass in the freezer or fill it with ice and water to chill.
Pour & Stir
Pour 60ml gin and 15ml dry vermouth into a mixing glass filled with ice, and stir for 30 seconds until the drink is ice-cold.
Strain
Strain into the chilled martini glass through a double bar strainer for a clean, clear result.
Garnish
Add a green olive on a pick or a lemon peel twist — depending on preference.
Variations
Dirty Martini
Add a splash of olive brine for a savory, slightly cloudy twist. The salt rounds out the gin's botanicals and makes it irresistibly drinkable.
Vodka Martini
Swap gin for quality vodka. The result is cleaner and more neutral — a blank canvas that lets the vermouth and garnish shine.
Perfect Martini
Using equal parts dry and sweet vermouth creates a more balanced version, with a hint of roundness and spice.
Bartender Tips
Stir, Don't Shake
Shaking breaks the ice and creates a cloudy Martini. A gentle stir preserves the clarity and silky texture.
The Glass Must Be Ice-Cold
A warm Martini is a bad Martini. Chill the glass beforehand — it's the difference between a good drink and a great one.
The Vermouth Ratio Is Personal
Try different ratios — from a dry 4:1 to a classic 2:1 — and find the exact sweet spot that suits your palate.