📝 About This Recipe
The Martini is the undisputed king of cocktails, a sophisticated blend of botanical gin and fortified wine that has defined elegance for over a century. This recipe focuses on the 'Silver Age' proportions, offering a crisp, cold, and silk-smooth texture that balances juniper brightness with the herbal complexity of dry vermouth. It is more than a drink; it is a ritual of temperature and dilution that transforms simple ingredients into liquid gold.
🥗 Ingredients
The Spirits
- 2.5 oz London Dry Gin (high-quality, chilled in the freezer)
- 0.5 oz Dry French Vermouth (freshly opened, kept refrigerated)
- 1 dash Orange Bitters (traditional for added depth)
The Chill & Dilution
- 2 cups Large Ice Cubes (clear, fresh ice is preferred)
- 1 splash Filtered Water (only if ice is extremely dry)
The Garnish
- 1 piece Lemon (organic, for a wide zest express)
- 3 pieces Castelvetrano Olives (pitted, rinsed of excess brine)
- 1 piece Cocktail Onion (optional, to transform into a Gibson)
👨🍳 Instructions
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1
Place your martini glass or coupe in the freezer for at least 15 minutes prior to preparation; a truly great martini must be bone-chillingly cold.
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2
Fill a heavy-bottomed glass mixing vessel about three-quarters full with large, fresh ice cubes.
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3
Measure and pour 0.5 oz of dry vermouth over the ice, swirling briefly to coat the cubes.
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4
Add 2.5 oz of premium London Dry gin to the mixing glass.
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5
Add exactly one dash of orange bitters to bridge the flavors between the gin's botanicals and the vermouth's wine base.
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6
Using a long-handled bar spoon, stir the mixture gently but rapidly in a circular motion for 30-45 seconds. Do not shake; stirring preserves the silky mouthfeel and prevents unwanted aeration.
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7
Feel the outside of the mixing glass; it should be frosted and painful to hold when the drink is properly chilled.
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8
Remove your glassware from the freezer and discard any frost or ice shards.
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9
Using a Julep strainer or Hawthorne strainer, pour the cocktail into the chilled glass in one steady stream.
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10
Use a vegetable peeler to cut a wide swatch of lemon zest, being careful to avoid the bitter white pith.
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11
Hold the lemon peel over the glass and 'express' the oils by folding the peel in half, skin-side down, watching the citrus mist land on the surface of the drink.
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12
Rub the rim of the glass with the peel and drop it into the drink, or thread three olives onto a silver pick and rest it across the rim.
💡 Chef's Tips
Always keep your gin in the freezer; the higher the proof, the colder it can get without freezing. Never use old vermouth; it is a wine-based product and oxidizes quickly—replace your bottle every 1-2 months. Stirring is non-negotiable for a classic martini to ensure the drink remains crystal clear and viscous. If you prefer a 'Dirty' martini, add 0.25 oz of olive brine before stirring, never after. Use large ice cubes rather than crushed ice to control dilution perfectly.
🍽️ Serving Suggestions
Serve alongside warm, salty Marcona almonds for a classic bar experience. Pairs beautifully with fresh oysters on the half-shell or chilled jumbo shrimp cocktail. Try it with a small plate of sharp white cheddar or aged Gruyère cheese. Accompany with smoked salmon blinis and a dollop of crème fraîche for a luxurious pairing. A side of high-quality potato chips adds a satisfying crunch that cuts through the gin's strength.