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.
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.
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