How To Make A Martini – The Classic Recipe

I share my Vodka Martini Recipe to explore why a seemingly neutral classic has endured for generations and to unpack the subtle technical choices behind its lasting appeal.

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I’ll share a small secret about martinis that usually surprises people. I’ve messed with the Classic Dry Martini enough times to know when to leave it stark and when to nudge it into something interesting.

Using London dry gin with a hint of dry vermouth keeps the template honest, yet the other camp, a Vodka Martini Recipe crowd, will swear by its smooth neutral vibe. There’s a tiny technique I use that makes the drink feel cleaner and somehow more alive, but I won’t spill it all now.

If you like subtle shifts that change everything, you’ll want to keep reading.

Ingredients

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London dry gin: Botanical flavored spirit, almost no protein or fibre, little carbs, fairly sharp, aromatic.
Vodka: Neutral spirit, virtually no nutrients, low carbs, tastes clean, can feel harsher if cold.
Dry vermouth: Fortified wine with herbs, has some sugar and calories, adds dry herbal sweetness.
Green olive: Briny little fruit, provides healthy fats, some sodium and fibre, salty savory hit.
Lemon twist: Tiny zest of citrus, almost no calories, bright oils add sharp sour perfume.
Ice: Dilutes and chills, no nutrients, makes drink smoother and less boozy.

Ingredient Quantities

Classic Gin Martini
- 2 1/2 oz (75 ml) London dry gin, well chilled
- 1/2 oz (15 ml) dry vermouth, chilled
- Ice for stirring and chilling the glass
- Lemon twist or 1 large green olive for garnish

Classic Vodka Martini
- 2 1/2 oz (75 ml) vodka, well chilled
- 1/2 oz (15 ml) dry vermouth, chilled
- Ice for stirring and chilling the glass
- Lemon twist or 1 large green olive for garnish

How to Make this

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1. Chill your martini glass: put it in the freezer for 10 to 15 minutes or fill it with ice water while you work, then dump the water before pouring.

2. Fill a mixing glass or shaker with lots of fresh ice so the drink gets cold quick and dilutes properly.

3. Measure and add the spirits and vermouth: 2 1/2 oz (75 ml) gin or 2 1/2 oz (75 ml) vodka plus 1/2 oz (15 ml) dry vermouth, all chilled. If you want it drier, use less vermouth or just rinse the glass with vermouth as a trick.

4. For a Classic Gin Martini: stir the gin and vermouth with a bar spoon for about 30 to 45 seconds until very cold and slightly diluted, count slow and steady. For a Classic Vodka Martini: you can either stir the vodka the same way for a silky, clear drink, or shake it in a shaker for 10 to 15 seconds if you like it colder and a little cloudier.

5. Strain the cocktail into the chilled glass using a hawthorne or julep strainer, no ice should go into the glass.

6. Lemon twist garnish: peel a thin strip of lemon zest, squeeze or pinch it over the surface to release the oils, rub the rim if you want, then drop it in or set on the rim. Olive garnish: skewer one large green olive and pop it in the glass.

7. Taste, and if it seems too vermouthy or too strong adjust next time by shaving a few drops off the vermouth or stirring/shaking a bit longer for more dilution.

8. Serve immediately while it’s ice cold, enjoy right away because a martini warms fast and loses its charm.

Equipment Needed

1. Martini glass (chilled in freezer or with ice water)
2. Mixing glass or cocktail shaker
3. Bar spoon for stirring
4. Julep or Hawthorne strainer (or fine mesh strainer)
5. Jigger or measuring spoons (2 1/2 oz / 75 ml and 1/2 oz / 15 ml)
6. Ice scoop or tongs and a bowl for ice
7. Vegetable peeler or paring knife + small cutting board for lemon twist
8. Cocktail picks or toothpicks for olives

FAQ

Q: Should I shake or stir a martini? A: Traditionally you stir to keep the drink clear and silky. Shake if you want a colder, more aerated drink with tiny ice shards, but know it changes the texture and taste.

Q: How dry should a martini be? A: That is personal. The 5:1 ratio here is a classic starting point. For drier, use less vermouth or rinse the glass with vermouth and discard the excess. For wetter, add a bit more vermouth.

Q: Gin or vodka which is better? A: Both are great. Gin brings botanical complexity, vodka is cleaner and more neutral. Choose based on mood and what you want the drink to taste like.

Q: Can I make martinis ahead of time? A: You can mix and chill them in a sealed bottle or pitcher for short periods, but they are best served fresh. Pre-mixed martinis lose a bit of the sparkle and will dilute more as they sit.

Q: What if I want a dirty martini? A: Add olive brine to taste. Start with about 1/4 oz and go up from there. More brine makes it saltier and cloudier.

Q: How do I store leftover vermouth? A: Keep it refrigerated and sealed. Vermouth oxidizes, so use within 4 to 8 weeks for best flavor, sooner if you want peak freshness.

How To Make A Martini – The Classic Recipe Substitutions and Variations

Substitutes for London dry gin
- Old Tom gin, slightly sweeter and rounder, great if you want a softer bite
- Jenever or Dutch genever, maltier and fuller, gives an old world profile
- A modern craft gin with less pine, lets floral notes come forward
Substitutes for vodka
- Potato vodka, creamier mouthfeel and a bit more texture than grain vodka
- White rye spirit, adds a faint spicy note that plays well in a chilled martini
- Swap in gin instead, turns it into a classic style if you prefer botanicals
Substitutes for dry vermouth
- Lillet Blanc or Cocchi Americano, brighter citrus and floral notes that lighten the drink
- Dolin or other French dry vermouth, a bit more delicate and floral than many Italian versions
- Extra dry white wine plus a dash of aromatic bitters, fine in a pinch though less complex
Substitutes for garnish
- Orange peel, gives sweeter citrus oils instead of lemon if you want a softer aroma
- Capers or cocktail onions for a Gibson style, briny and interesting
- Two small olives or a lemon wheel, same idea just different look and mouthfeel

Pro Tips

– Chill smarter, not longer. Keep bottles chilled in the fridge (vodka can live in the freezer, gin usually tastes better just very cold). Use big, fresh ice in your mixing glass so you get steady, controlled dilution instead of fast watery melt, and stop when the mixing glass feels brutally cold to the touch.

– Know when to stir and when to shake. Stir to keep a gin martini silky and crystal clear, shake if you want a colder, cloudier vodka version and a bit more texture. If you do shake, double strain through a fine mesh so tiny ice shards and foam don’t ruin the sip.

– Treat vermouth like a delicate ingredient. Keep it refrigerated, taste it now and then, and use tiny amounts until you find your sweet spot. For a super dry martini, rinse or mist the glass instead of pouring lots in. Old vermouth will make a great drink go dull, so replace it sooner than you think.

– Garnish with intent. For lemon, peel thin, squeeze the oils over the surface and rub the rim, don’t just toss a floppy peel in. For olives, use a large, firm green olive from brine you like, and remember the olive will shift the whole drink so choose it like you mean it.

How To Make A Martini – The Classic Recipe

Recipe by Sam Ecclestone

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I share my Vodka Martini Recipe to explore why a seemingly neutral classic has endured for generations and to unpack the subtle technical choices behind its lasting appeal.

Servings

servings

Calories

180

kcal

Equipment: 1. Martini glass (chilled in freezer or with ice water)
2. Mixing glass or cocktail shaker
3. Bar spoon for stirring
4. Julep or Hawthorne strainer (or fine mesh strainer)
5. Jigger or measuring spoons (2 1/2 oz / 75 ml and 1/2 oz / 15 ml)
6. Ice scoop or tongs and a bowl for ice
7. Vegetable peeler or paring knife + small cutting board for lemon twist
8. Cocktail picks or toothpicks for olives

Ingredients

Classic Gin Martini
2 1/2 oz (75 ml) London dry gin, well chilled
1/2 oz (15 ml) dry vermouth, chilled
Ice for stirring and chilling the glass
Lemon twist or 1 large green olive for garnish
Classic Vodka Martini
2 1/2 oz (75 ml) vodka, well chilled
1/2 oz (15 ml) dry vermouth, chilled
Ice for stirring and chilling the glass
Lemon twist or 1 large green olive for garnish

Directions

Chill your martini glass: put it in the freezer for 10 to 15 minutes or fill it with ice water while you work, then dump the water before pouring.
Fill a mixing glass or shaker with lots of fresh ice so the drink gets cold quick and dilutes properly.
Measure and add the spirits and vermouth: 2 1/2 oz (75 ml) gin or 2 1/2 oz (75 ml) vodka plus 1/2 oz (15 ml) dry vermouth, all chilled. If you want it drier, use less vermouth or just rinse the glass with vermouth as a trick.
For a Classic Gin Martini: stir the gin and vermouth with a bar spoon for about 30 to 45 seconds until very cold and slightly diluted, count slow and steady. For a Classic Vodka Martini: you can either stir the vodka the same way for a silky, clear drink, or shake it in a shaker for 10 to 15 seconds if you like it colder and a little cloudier.
Strain the cocktail into the chilled glass using a hawthorne or julep strainer, no ice should go into the glass.
Lemon twist garnish: peel a thin strip of lemon zest, squeeze or pinch it over the surface to release the oils, rub the rim if you want, then drop it in or set on the rim. Olive garnish: skewer one large green olive and pop it in the glass.
Taste, and if it seems too vermouthy or too strong adjust next time by shaving a few drops off the vermouth or stirring/shaking a bit longer for more dilution.
Serve immediately while it's ice cold, enjoy right away because a martini warms fast and loses its charm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.