The Martini: Gin, Vermouth And The Art Of Stirring (Part 3)

Here is the martini, broken into clear, simple steps. The aim is to keep things simple and reliable. Let's look at what makes the martini work, and what you can skip.

Before you start

Worth keeping in mind: the garnish adjustments the character. A lemon twist brings bright citrus aroma. An olive adds a briny, savory touch and can sit on a pick beside the drink. A dash of orange bitters adds spice. Try the same martini with each garnish and notice how a minor detail shifts the whole experience. Sharing the results with friends makes the effort feel worthwhile and gives you honest feedback.

Step by step

Serve martinis in small portions, because they are strong and quickly warm up. A well-chilled coupe or martini glass aids. Pair with salted nuts or olives. As with all cocktails, drink slowly, stay within your limits, keep it for adults of legal age and never get behind the wheel afterward. There is no rush, and the goal is simply to find what tastes good to you.

It helps to make one drink first before scaling a recipe up for a group.

What to check

The key point is that the martini is the most debated cocktail in the world, and its basic recipe is short: gin, dry vermouth and a garnish. A common ratio is two and a half ounces of gin to half an ounce of dry vermouth, though some many people prefer a drier or wetter drink. The right proportion is the one you enjoy. Slow down and pay attention, since much of the pleasure is in noticing the differences.

Always keep a good non-alcoholic option ready for guests.

Serving

Technique makes a difference. Fill a mixing glass with plenty of cold ice, add the gin and vermouth, and stir gently for about thirty seconds. The goal is to chill and slightly dilute the drink while keeping it clear and silky. Strain into a chilled glass. Shaking makes it cloudy and adds tiny ice shards, which most purists dislike. Even experienced bartenders and distillers keep tasting and adjusting, so you are in good company.

Fresh citrus does more for a cocktail than an expensive bottle.

Cleaning up

More often than not, vermouth is a fortified, aromatized wine, and it goes stale. Once opened, keep it in the refrigerator and use it within a month or two. A flat, oxidized vermouth is a common reason most of us think they dislike martinis. Fresh vermouth tastes herbal, floral and a bit fruity, and it ties the gin together. Nobody gets it perfect on the first try, and that is part of the fun.

Practical tips

Some practical points to keep in mind:

• Chill your glasses before serving.
• Store vermouth in the fridge once opened.
• Keep a non-alcoholic option ready for guests.
• Taste before you serve and adjust the balance.

The bottom line

None of this needs to be perfect. Take it one drink at a time. Each one teaches you a little more about balance.