The Classic Martini is a timeless cocktail that exudes elegance and simplicity. It is a perfect blend of gin (or vodka) and dry vermouth, served chilled with either an olive or a twist of lemon. This iconic drink is a staple in any bar and a symbol of sophistication.
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Mixing glass or cocktail shaker
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Hawthorne strainer
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Cocktail glass (preferably chilled)
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Cocktail pick (for garnish)
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Chill the Glass:
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Fill a martini glass with ice water and set aside while you prepare the cocktail. This ensures the glass is perfectly chilled.
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Mix the Ingredients:
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Fill a mixing glass with ice.
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Add 2.5 oz gin or vodka and 0.5 oz dry vermouth.
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Stir for 30 seconds until well-chilled. (Alternatively, shake for a more aerated, colder drink, as popularized by James Bond’s “shaken, not stirred” martini.)
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Strain and Serve:
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Discard the ice water from the martini glass.
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Strain the cocktail into the chilled martini glass using a Hawthorne strainer.
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Garnish:
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For a Classic Martini, twist a lemon peel over the glass to release its oils, then drop it into the drink.
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For a Dirty Martini, add a splash (0.25 oz) of olive brine and garnish with 1-3 green olives.
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For a Dry Martini, use only a few drops of vermouth or swirl it around the glass before discarding.
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Serve immediately to ensure the drink remains ice cold.
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Ensure the glass is spotlessly clean for a pristine presentation.
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Appetizers: Oysters on the half shell, smoked salmon, or caviar on toast.
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Main Course: Beef carpaccio, grilled lobster tail, or herbed chicken skewers.
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Dessert: Lemon sorbet, dark chocolate truffles, or almond biscotti.
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Wet Martini: Increase the vermouth to 1 oz for a slightly softer, more herbal taste.
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Extra Dry Martini: Use just a few drops of vermouth or swirl it around the glass and discard.
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Gibson Martini: Swap the olive garnish for a cocktail onion for a subtly sweet, savory profile.
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Vesper Martini: Combine 1.5 oz gin, 0.5 oz vodka, and 0.5 oz Lillet Blanc for a James Bond classic.
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The Martini is said to have originated in the late 1800s, with its classic formula solidified by the 1920s.
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The Vesper Martini was popularized by James Bond in Ian Fleming’s 1953 novel, Casino Royale.
Ingredients
Directions
-
Mixing glass or cocktail shaker
-
Hawthorne strainer
-
Cocktail glass (preferably chilled)
-
Cocktail pick (for garnish)
-
Chill the Glass:
-
Fill a martini glass with ice water and set aside while you prepare the cocktail. This ensures the glass is perfectly chilled.
-
-
Mix the Ingredients:
-
Fill a mixing glass with ice.
-
Add 2.5 oz gin or vodka and 0.5 oz dry vermouth.
-
Stir for 30 seconds until well-chilled. (Alternatively, shake for a more aerated, colder drink, as popularized by James Bond’s “shaken, not stirred” martini.)
-
-
Strain and Serve:
-
Discard the ice water from the martini glass.
-
Strain the cocktail into the chilled martini glass using a Hawthorne strainer.
-
-
Garnish:
-
For a Classic Martini, twist a lemon peel over the glass to release its oils, then drop it into the drink.
-
For a Dirty Martini, add a splash (0.25 oz) of olive brine and garnish with 1-3 green olives.
-
For a Dry Martini, use only a few drops of vermouth or swirl it around the glass before discarding.
-
-
Serve immediately to ensure the drink remains ice cold.
-
Ensure the glass is spotlessly clean for a pristine presentation.
-
Appetizers: Oysters on the half shell, smoked salmon, or caviar on toast.
-
Main Course: Beef carpaccio, grilled lobster tail, or herbed chicken skewers.
-
Dessert: Lemon sorbet, dark chocolate truffles, or almond biscotti.
-
Wet Martini: Increase the vermouth to 1 oz for a slightly softer, more herbal taste.
-
Extra Dry Martini: Use just a few drops of vermouth or swirl it around the glass and discard.
-
Gibson Martini: Swap the olive garnish for a cocktail onion for a subtly sweet, savory profile.
-
Vesper Martini: Combine 1.5 oz gin, 0.5 oz vodka, and 0.5 oz Lillet Blanc for a James Bond classic.
-
The Martini is said to have originated in the late 1800s, with its classic formula solidified by the 1920s.
-
The Vesper Martini was popularized by James Bond in Ian Fleming’s 1953 novel, Casino Royale.