How to make the perfect Martini
Perhaps the simplest of cocktails with such minimal ingredients yet having said that there are numerous ways to serve your martini – shaken, stirred, dirty, dry. Not to mention temperature, ratios or the garnish debate. I believe the real secret lies in the quality of the ingredients, but each and every person seems to have their own special formula. Here’s how we think the martini is done best:
125ml London Dry Gin
1 cocktail olive to garnish
Martini cocktail glass
- Put a couple of Martini glasses in the freezer for an hour or so to chill.
- Fill a cocktail shaker or large glass with ice and add the vermouth. Stir for a few seconds. Strain into the chilled Martini glass.
- Now you have two choices; you can keep the vermouth in the glass or use it as a rinse (swill around the glass and then discard it).
- Add the gin to the ice-filled cocktail shaker and stir briskly for about 50 turns. Strain into the glass and garnish with an olive. Serve immediately.
For a classic Martini, it’s hard to top this recipe. But as award-winning London mixologist, Ryan Chetiyawardana says, “It’s not a drink you can just whack together, and a Martini should be tailored according to what the drinker needs. When you’ve had a really tough day and need something a little stiffer, that’s where the dryer Martini works. For a more relaxing experience, I like a wetter martini with an olive and a twist. But either way, the person who makes your perfect Martini is like your blood brother.” We totally agree!