Gin Martini Recipe

The Martini. Few drinks have such a pretentious air of class and panache. Dubbed the “king of cocktails,” its simple ingredients belie a delicate complexity that can make for a simply sublime beverage when done right. Shaken or stirred, olive or twist, wet or dry, there are myriad variations and personal preferences. But the principles are the same, and once mastered, you can mix yourself a classic Martini tailored to your taste.

The Art of the Martini: Crafting a Timeless Classic

Recipe by AnkitaCourse: AppetizersCuisine: AmericanDifficulty: Easy
Servings

1

servings
Prep time

2

minutes
Cooking timeminutes
Calories

220

kcal
Total time

2

minutes

The recipe below will show you how to make the perfect Martini with steps to ensure your cocktail is cold, diluted, and balanced.

The Essential Ingredients:

  • A classic Martini calls for only two primary liquid ingredients, plus a garnish:

  • Dry Vermouth: about 15 ml or to taste. Vermouth is really key here; it must be good. Dolin or Noilly Prat would be great to use. The one he uses in the video is called “Medo” which is Australian. The point is that there is a wide range, and using local versions or styles can give it character.

  • Dry Gin: 60 ml. The gin is going to be the star, so use one you enjoy. The more varied the botanicals and the more juniper, coriander, and citrus flavors are present in the taste, the better. The one in the video is a “Harmon” gin, and they list 10 botanicals: coriander, juniper, citrus, and others.

  • Garnish: Olives (1-3 on a skewer) or citrus twist (usually lemon peel). This is a matter of taste and the gin.

  • Essential Bar Tools:
  • Martini glass (or Nick & Nora glass if you want something less capacious but prettier)

  • Mixing glass

  • Bar spoon

  • Jigger (optional. Most people just free-pour the vermouth)

  • Strainer

  • LOTS OF ICE!

Crafting Your Classic Martini: Step-by-Step

  • Chill Your Glass:
    The secret to an excellent Martini is to serve it as cold as you can. To do this, start by chilling the Martini glass. Fill it with lots of ice cubes. That way, the glass will be well frosted and will keep your completed drink nice and chilled. Put the glass aside while you mix your cocktail. If you want, you can also keep your Martini glasses in the freezer.
  • Prepare Your Mixing Glass:
    Fill your mixing glass nearly to the top with fresh, high-quality ice cubes. Use as much ice as you can fit in the glass (your drink is as good as the ice you use, so use the best you can) because it’s not only for chilling but also important for proper dilution.
  • The Vermouth Rinse (or Addition):
    This is when the “dryness” of your Martini comes into the equation. For a standard dry Martini, you will add approximately 15 ml of dry vermouth to your ice-filled mixing glass. Stir the vermouth around with the ice for just a moment (just long enough to coat the ice cubes with the vermouth and allow the aromatics to be expressed). This is also where some people will take the bottle and swirl it over the ice, or simply rinse the glass and discard it, or even (for an “extra dry” Martini) just wave the bottle over the ice. The drier you want your Martini, the less vermouth you use. Once you’ve coated the ice, strain out and discard any excess vermouth from the mixing glass.
  • Introduce the Gin:
    Add 60 ml of your preferred dry gin to the mixing glass with the vermouth-soaked ice. After all, this is the main ingredient in your Martini, so make it count.
  • The Stir (Not Shake!):
    Time for the most important step: stirring. Place your bar spoon in your mixing glass and use it to stir the gin and ice. Vigorously stir the mixture for about 20-25 seconds. You’re looking to chill your gin as well as dilute it to the proper amount. As you stir, the ice will melt and begin to water down your drink. This is exactly what you want; it will soften the harshness of the alcohol and open up the gin’s flavors. The bar spoon will help your ice melt at the proper rate, but feel free to taste as you go to ensure the right level of dilution. It should be cold and smooth, and you should be able to taste the flavors of the gin but not feel like it’s too much.
  • Strain into the Chilled Glass:
    When your drink has chilled and diluted to your preference, pick up your chilled Martini glass and pour out the ice. Set a strainer atop your mixing glass and strain the now perfectly chilled Martini into your chilled glass. Your drink should appear clear and enticing.
  • Garnish with Precision:
    The garnish is more than just decoration; it adds an aromatic dimension.
    For a citrus twist: Cut a strip of lemon peel (or orange, if you’re feeling wild). Hold it above the Martini, twist or squeeze the peel to express its essential oils over the surface of the cocktail, then drop it into the glass. It’ll add a bright, fragrant citrus note.
    For olives: Skewer one to three green olives (unless you like the salt, in which case, by all means, use pimento-stuffed) and rest them in the glass. Olives add a briny, savory note.
    The choice between an olive and a twist is frequently dependent on the botanical profile of the gin you’re using. If it has strong citrus notes, a twist can be lovely with it. If it’s more savory or juniper-forward, olives are usually preferred.

Sip and Savor:

There you go, the complete recipe for a Classic Martini. The video mentioned how smooth it is to drink even though it is mostly gin. It is properly diluted, very cold and thus quite easy on the palate and the botanical flavors from the gin are allowed to express themselves.

The Martini is so much more than just a beverage. It’s the perfect Appetizer Drink or Dinner starter. Play around with gins and vermouths and different ratios until you find the right one for you. Bottoms up!

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