Gin
Gin Martini
Recipe by: Erika Kotite
Popular on Food52
22 Reviews
Lauren J.
May 3, 2021
Love this!! I always add an ounce of olive juice to mine and only .5 ounce dry vermouth. Love me a dirty gin martini
Nancy P.
January 20, 2021
There is no easy way to print the recipes you feature because you do not show a print icon on your recipes. I can't print them, at least on my computer. You do have great recipes.
FHeller
March 13, 2022
Can’t you copy to clipboard and press Alt, Control, and Return? Then check Selection to designate what to print.
Sharon.C
August 5, 2020
I use Lillet Blanc in my Vodka Martinis; 2 oz Vodka to 0.5 oz Lillet stirred with ice and then strained into chilled coupe or Martini glasses.
kgw
May 15, 2020
I have 3 styles of Berto in my cupboard: dry (very white), demi-sec (amber), and sweet (red). Each makes a different drink! To each their own!
Susan
May 9, 2014
After reading the comments, I may try cutting back on the vermouth. I've been making my 2-1 (gin to vermouth). I think I'll experiment with 3-1. Thanks, folks!
Jason W.
March 20, 2014
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.
patricia M.
February 9, 2014
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.
Bronwen
February 6, 2014
I like very dry martinis- I usually just rinse out the glass with a bit of vermouth and then add the cold gin.
Molly M.
February 6, 2014
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"!
Yimmy
August 23, 2013
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.
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.
Thesebmama
May 5, 2013
I was raised with 3 parts Gin / 1 part Vermouth, one olive. This from the most fanatically classic Dad ever.
WalterG
April 7, 2013
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.
Dave1944
April 7, 2013
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.
kbed814
February 7, 2013
Wow- way too much vermouth.
Charley C.
April 7, 2013
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.
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