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The Gin Martini is a timeless cocktail, combining gin, dry vermouth, and orange bitters to make one cold and enjoyable drink. Many consider gin the one and only appropriate base liquor for a true martini and the ratios of this particular recipe will create a drink dominated by gin, yet elevated by the slightly bitter, aromatic flavors of dry vermouth.
As you’ll learn the more familiar you get with martinis, there are a number of ways to customize them to your individual taste. The 3-1 ratio may eventually lean closer to the 1-1 ratio of the Fifty Fifty, as you’ll learn, or maybe you are a Reverse Martini drinker at heart. No matter the preference, the old-school method for making a Gin Martini will give you a solid foundation for all martini experimentation.
Bar Tools
- Mixing glass or shaker
- Jigger
- Strainer
- Stirrer
To Serve: in a chilled martini glass.
Ingredients
- 2 1/2 oz. Gin
- 1/2 oz. Dry Vermouth
- A dash of orange bitters (optional)
To Garnish: with a lemon twist or olive
How to Make
Stirred: Pour gin, dry vermouth, and bitters into a mixing glass filled with ice and stir well (approximately 20-30 seconds). Strain into a chilled martini glass and garnish.
Shaken: Pour gin, dry vermouth, and bitters into a shaker filled with ice. Shake well until chilled, then strain into a chilled martini glass and garnish.
Nutritional Facts and ABV
- ABV (alcohol by volume): 29.3%
- Calories: 122 calories
- Total carbohydrates: 1.8 grams
- Total added sugar: .15 grams
History
Bartending guides of the 19th century and into the 20th century varied on how a martini should be made and even with what. In fact, it’s fair to say the wild diversity of martini recipes — even varying within the scope of a simple Gin Martini — is as much a part of the drink’s history as tracking down who made the original one. This is perhaps the true nature of the drink, because even today, every martini aficionado has their specific recipe and ratio they like best; the 2-1 stirred, an ultra-dry 15-1 shaken, and the list goes on.
In the 1800s, Jerry Thomas, who authored multiple popular bartending guides, called specifically for “one pony” of Old Tom Gin in his “Martinez Cocktail,” considered by many to be the martini’s origin. It was to be mixed with a wineglass of vermouth (the Bartender’s Guide, How to Mix All Kinds of Plain and Fancy Drinks did not clarify whether to use sweet or dry vermouth). This historical tidbit has led many martini enthusiasts to opt for an Old Tom Gin bottle specifically for this classic cocktail.
FAQ
Is a “true” martini really stirred or shaken?
Martinis were originally meant to be stirred, but that doesn’t exactly mean shaking your martini is “wrong.” Stirring a martini allows you to properly chill the drink without filling it with broken-down chards of ice. The mixing also dilutes the gin and vermouth just enough to bring them into balance, creating an entirely specific and unique drink through this method.
Can I use sweet vermouth instead of dry?
Today’s martinis are most often made dry, using the lighter-colored vermouth. While that makes what we know as the “classic” martini, the old-school Martinez cocktail was often made with sweet vermouth. Contrary to the name, this won’t necessarily make your cocktail sweet, per se, but it will take on a more gentle flavor profile than the typical dry martini.
