Martini

By • January 9, 2013 • 15 Comments


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Author Notes: Gin and stirred, this drink is the most classic cocktail of all.
Erika Kotite

Makes 1

  • 2 ounces gin
  • 1 ounce vermouth
  • Ice
  • Green olive or lemon twist
  1. Pour gin and vermouth into a shaker filled partway with ice.
  2. Stir vigorously with a long-handled cocktail spoon for at least 30 seconds.
  3. Strain liquid into a chilled martini glass. Garnish.

Comments (15) Questions (0)

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27 days ago James Ruston

Forget the vermouth and shake it before you strain it.

Stringio

27 days ago Jason Welle

2-to-1 is classic, although I prefer a 3-to-1 gin-vermouth ratio. If you have a good vermouth, the flavors are complimentary. The "whisper of vermouth" trend, as I've read it, started during prohibition when vermouth became more scarce. I figure, if you're going to go that route, just order a gin on the rocks and save the money and trouble.

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2 months ago patricia melody

Hmm too bad people didn't read the whole recipe. No ice in the served Martini. I like a good vermouth in my Martini but it varies between 1/2 oz and a full oz.

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2 months ago Bronwen

I like very dry martinis- I usually just rinse out the glass with a bit of vermouth and then add the cold gin.

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2 months ago Molly McClellan

Well if you can believe Tom Lehrer's lyrics to "Bright College Days", it's "hearts full of youth, hearts full of truth, six parts gin to one part vermouth"!

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8 months ago Yimmy

Ouch! Those ice chips melt and become water. Don't want water in my martini.
Good bartenders put in the gin or vodka and the desired vermouth, shake it lightly, and let it sit while they make another drink. Then it is poured into a chilled glass. The drink then has that little bite that is missing by over shaking.

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12 months ago Thesebmama

I was raised with 3 parts Gin / 1 part Vermouth, one olive. This from the most fanatically classic Dad ever.

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12 months ago Thesebmama

Please note that I am 61, so this proportion is from the 50s.

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about 1 year ago WalterG

look at "original" recipes for the Martini and you will see a ratio more like the one shown, rather than the "whisper" of Vermouth used nowadays....tastes change. Making it as the drink was originally formulated is at least worth it to see what its progenitors intended.

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about 1 year ago Dave1944

Alton Brown suggests putting some vermouth into a shaker, shaking well, and draining the liquid. The ice is then combined with either vodka or gin. Don't know what the ratio of vodka to vermouth is but it is very low. Since I found out about Alton's version of the martini that's the only one I mix at home.

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about 1 year ago kbed814

Wow- way too much vermouth.

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about 1 year ago Erika Kotite

Erika is the founder of Toque magazine and is guiding us through classic cocktails from A to Z in the Booze52 series.

what's your ratio?

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about 1 year ago kbed814

Classic- 1/4 ounce. Dry- 1/4 teaspoon or less

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about 1 year ago Erika Kotite

Erika is the founder of Toque magazine and is guiding us through classic cocktails from A to Z in the Booze52 series.

I'll have to try that-thanks!

Stringio

about 1 year ago Charley Cvercko

My ratio: fill shaker halfway with ice. Pour in a bloop of vermouth. Shake and strain, discarding vermouth. Add gin and a dash of juice from the olive jar. Shake vigorously enough to dislodge tiny chips of ice. Strain into icy chilled glass. Drink quickly, while tiny ice sparkles are still suspended in the liquid.