Friday Night Cocktails: The Classic Martini

The proper method of making a martini and the amount of dry vermouth to use in one is a long debated subject.  Martinis are maybe the most personal of cocktails because there are few ingredients but numerous ways to prepare one.  The most important thing in making a martini is that the final cocktail must be ice cold.  Any weak stirring or shaking will result in a martini that is not cold enough and this is unacceptable. Martini my way:   Ice 2.5 oz London Dry Gin (I like Bombay Sapphire or Plymouth) Dry Vermouth Olives or lemon twist for garnish Run a martini glass under the faucet and put it in your freezer a few hours or the day before you think you might need a very strong drink.   Pour a cap full of vermouth into your glass, swirl it around and dump it out - this will leave just a trace of vermouth in your glass.  Fill your shaker or mixing glass with ice, add the gin, stir or shake it until its ice cold (100 shakes to be sure).  Strain into your martini glass and garnish with olives or a lemon twist.    

The proper method of making a martini and the amount of dry vermouth to use in one is a long debated subject.  Martinis are maybe the most personal of cocktails because there are few ingredients but numerous ways to prepare one.  The most important thing in making a martini is that the final cocktail must be ice cold.  Any weak stirring or shaking will result in a martini that is not cold enough and this is unacceptable.

Martini my way:  

Ice

2.5 oz London Dry Gin (I like Bombay Sapphire or Plymouth)

Dry Vermouth

Olives or lemon twist for garnish

Run a martini glass under the faucet and put it in your freezer a few hours or the day before you think you might need a very strong drink.  

Pour a cap full of vermouth into your glass, swirl it around and dump it out - this will leave just a trace of vermouth in your glass.  Fill your shaker or mixing glass with ice, add the gin, stir or shake it until its ice cold (100 shakes to be sure).  Strain into your martini glass and garnish with olives or a lemon twist.