- 12.5 ml Noilly Prat vermouth
- 75 ml Warner Edwards Harrington Dry Gin (or your preferred premium gin)
- Lemon Twist
- Green Olive
Pre-soak the Olive in vermouth. If you make Martinis regularly it is convenient to keep a jar of olives soaking in vermouth in the refrigerator. Place a cocktail glass in the freezer.
Using a potato peeler or a sharp knife cut a strip of lemon peel. The peel should have as little pith as possible and definitely should not have any lemon juice on it – which spoils the taste of a Martini.
Measure 75 ml of premium gin and 12.5 ml of french vermouth into a mixing glass or jug. Add four large ice cubes. Smaller cubes or crushed ice causes too much dilution. Shaking a Martini instead of stirring it also causes dilution and adds an unpleasant cloudiness to the drink. A Martini should be very cold, with minimum dilution and crystal clear. Stir the Martini with a bar spoon until very cold, but for no longer – about 20 to 30 seconds at most.
Remove the glass from the freezer and use a Hawthorne Strainer to pour the Martini into the cocktail glass, taking care to ensure that no small shards of ice fall into the glass. Hold the lemon twist over the glass and fold it skin side down and squeeze, to release the oil from the skin in a fine spray over the Martini. Finally, make a sharp twist to extract a final spray of oil before discarding the twist.
If you wish to read further, the best book on Martinis and all classic cocktails is “The Fine Art of Mixing Drinks” by David A. Embury. For a more modern text with a long section on the history of the Martini take a look at “Classic Cocktails” by Salvatore Calabrese.Share with