Martini Cocktail recipe

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We're more likely accustomed to the Martini by psyche than any other cocktail; James Bond, F.D.Roosevelt, Ernest Hemingway. When reminded of this drink, knowing of it's social hierarchy, few can deny it's merits.

To an old hand, a well made Martini is pure delectation. As writer and novelist Bernard DeVoto once said "You can no more keep a Martini in the refrigerator than you can keep a kiss there. The proper union of gin and vermouth is ... one of the happiest marriages on earth, and one of the shortest lived."

1 1/2 oz gin
1/2 oz dry vermouth

Stir with ice cubes, and strain into a chilled cocktail glass. Garnish with an olive or a twist of lemon.




More comments
Only 1.5 ounces?

posted by the real world is scary @ 12:11AM, 5/22/06

Really now most bars that I go to in NY and other bigger cities make drinks in 8 to 10 ounce martini glasses.....soooooooooooo the 2 ounce martini of the past must be like a weak shot!
Bigger is better?

posted by bigger? @ 02:56AM, 5/24/06

Hehe they make everything bigger these days, don't they?

Great recipe though :) classic.
Eh.

posted by Researcher @ 12:57AM, 6/01/06

This was my first experience with gin, which may have been a mistake. However, the strange, almost fruity taste, while initially interesting, quickly grew a little gross for me.
finally

posted by zgr8jakez @ 01:03AM, 6/13/06

In Southern Florida you will find all martini's except the classic. Thanks for the info. Now I know everything else is a variation on perfection. ;)
The great martini

posted by nfd805 @ 12:33PM, 6/28/06

This is the great and original martini!!! And as far as the quantity you can always make it bigger. Most people just sip the martini not shoot it!!
Acquired taste?

posted by smittyplucker @ 01:22PM, 6/28/06

For all of my adult life I have despised both the taste of gin and vermouth. At 49 I tried my first 'Dirty Martini' and was completely blown away. After that, even a classic martini was good! I don't know if I finally acquired the taste...or the brands of gin/vermouth used were the trick. There's something about the heat of summer that makes a martini very appealing also.
A top drink, bad recipe

posted by Fin @ 06:50AM, 7/27/06

Too much Vermouth. The recipe should have 1/3 the amount of vermouth to gin. Some say you pass the shadow of the vermouth bottle over the gin, and Winston Churchill used to measure his vermouth by glancing at the bottle.
This is to the 3rd post ..Eh

posted by sulander @ 05:23AM, 7/31/06

Firstly thanks for the recipe..very helpfull..isnt classic always great!! thank you to you sean connery for making this legendary drink so popular...NOW to 'zgr8jakez' this shows your lack of experience with alcohol...dont you know that gin is one of the most unique flavors out there?? and so much history it didnt just appear yesterday! try gordons gin, bombay sapphire, and tanqueray..maybe you should just mature your adolescent taste buds...
Keep the faith

posted by 007 @ 02:31AM, 8/03/06

In a 3:1 ratio, the martini is similar to another quality product: there is no substitute.
Old Bar Manual

posted by PerryA @ 05:04PM, 8/09/06

My grandfather's old bar manual from the 1930's had 4 oz. gin and 1 oz dry Vermouth with olive?????
Small is beautiful

posted by Priscus @ 09:24AM, 8/22/06

Yes, today's martinis usually are bigger, which means that the last sip will be quite warm. If you make them yourself, make them small. A bit much vermouth in the recipe for my taste.
Beefeaters

posted by pat @ 09:58AM, 9/08/06

One of the best drinks ever, be sure to use beefeater's gin though. It is by far the best for this drink
Maybe more gin??

posted by olej @ 02:11AM, 9/09/06

A good gin martini should have some vermouth but a 5:1 or 4:1 ratio is best.
Variation

posted by mjsull @ 06:28PM, 9/15/06

I prefer my martini extra dry. I take a little vermouth and coat the martini glass with it, discarding any extra. Then I add the gin after it's been shaken. Add your olive and welcome to pure heaven.
My first martini

posted by Aliss @ 08:20PM, 9/17/06

Mmmmmm yummy!
Not dry enough

posted by duane @ 02:23PM, 9/19/06

You need more like a 4:1 or 5:1 gin to vermouth ratio instead of the 3:1 you have here.

You should also use really good gin.
A great drink

posted by vernonounkbass @ 02:23PM, 9/27/06

While others may despise it, I am a big fan of gin. And the Vermouth with it makes this one of my favorite drinks. Long live this classic!
10 oz Martinis?

posted by Eugthehuge @ 01:25PM, 10/04/06

This is it. A pure, straight-forward drink. Not my personal favorite, but among my top 10.

No bar in the US will serve a 10 oz Martini. The comment up here most refer to another cocktail which is called Martini in a local bar or something. Nowadays, this name is given to almost any mix with gin.

I run a bar and I would get ruined serving 10 oz Martinis, or the cost would be outrageous for my clients. Not to mention the chaos among happy customers...
YOUR WRONG DUDE!

posted by Sam Hogan. Australia @ 10:14PM, 10/17/06

The vermouth is to be poured over the ice in the martini glass as the 1st step to creating the martini. Leave on the bar in front of your customer and simplly pour over ice the aquired amount of gin(south gin works wonders) or vodka, depending on patron in a boston shaker, 8 to 16 stirs( never shaken). Now grab the martini glass and just dump all contents where ever you desire( sink, floor, work mate). Place chilled martini glass back on bar which is now flavoured with correct amount of vermouth and strain contents of boston into glass. garnish and enjoy.
Martini cocktail

posted by diywriter @ 01:53PM, 10/26/06

If you add an olive (or two), be sure to dry the olive out first--spin it around, squeeze it a bit, shake it, or store up some in a dry jar in the fridge. Otherwise, the olive brine ruins the flavor.
Quality gin is critical

posted by jwoodbury @ 03:57PM, 11/10/06

Let's face it-- some people will never like the taste of a classic martini. Oh, they'll drink perversions of the classic, such as "Apple-Tinis" or "Coffee-tinis" and claim that they like martinis, but they really have no idea. If you are trying to decide whether you are a true martini fan or not, you must give the drink a fair chance. That requires use of a quality gin. Other gin drinks, like gin and tonic can disguise the poor flavor of cheap gin.

On the contrary through, bad gin = bad martini, and there's no getting around it. The best gin is "10" by Tanqueray. Note, this is not ordinary Tanqueray, it comes is a skinny green bottle and is specifically called "10." It is expensive but worth it. Bombay Sapphire (again, not ordianry Bombay, Bombay Sapphire) is also good quality, almost as good as 10. Use any other gin, and I can almost promise that you aren't going to like a classic martini.

Also, if you are a beginner, you must have two martinis. No more and no less. No matter how much you may dislike the first one, the second is exponentialy better. But no more that two. The classic saying is that martinis are like breasts-- one's not enough and three is too many.
Sake martini

posted by Shari Smith @ 04:28PM, 11/24/06

Has any one tried this... my husband even likes it dirty! Use good sake, and extra dry vermouth.
Sometimes less is more.

posted by benjaminALLgood @ 01:00AM, 11/30/06

Many people prefer just the slightest pour of dry vermouth, so I'll fill the glass with ice and pour a half ounce of vermouth over the top while I chill the gin in my shaker. Then I flick everything out of the glass leaving only an icy film of vermouth, and then pour in the chilled gin. It always pleases the most hardcore of martini drinkers.
Bigger is not always better

posted by olej @ 05:53PM, 12/11/06

I personally like my martinis 4:1/5:1. Does anyone REALLY need a 3oz plus martini at one time?? Plus the 8-10oz glasses are there to accomadate ice melt.
jojosbarramseymn

posted by Joe @ 06:56PM, 12/16/06

Boys, boys, boys, this is how you really make a martini:

In a stainless steel shaker add ice, and as many ounces of Bombay Sapphire Gin as you like. This will depend on the size of your glass. Gently shake, do not bruise the gin!

In a seriously chilled martini glass, add some dry vermouth, the amout does not matter, because you dump it all out.

What's left on the glass is all you need. Take a twist of lemon and rim the edge of the glass. Put the twist in the glass. Add the gently shaken gin. There shoud be a thin film of ice on the top. This boys, will be the best martini you have ever had!
Bond was wrong!

posted by 770 @ 01:36PM, 12/20/06

He's always said "shaken not stirred", but shaking the gin bruises it, stir it gently instead.
Best drink ever

posted by Jack @ 10:46AM, 12/21/06

Dry Martini is the best drink ever! However I much prefer a mix of 1:5 ratio of vermouth (or less) instead of 1:3. Another easily overlooked, but very serious point, is the quality of the gin and vermouth is quite important. My favourites are Noily Prat (vermouth) and Tanqueray (gin)
Try this

posted by dianne @ 09:16PM, 12/22/06

Try 5 gin to 1/2 vermouth extra dry with lemon & olive nice and dry. Shaken over ice served in chilled glass. Perfection!
HERE's how to make a real Gin Martini:

posted by S. Levine @ 11:09PM, 1/05/07

It is WAY easier to RUIN a martini than to make one! Observe:

Scale ingredients to servings
5 1/2 oz gin
1/8 oz (or less) dry vermouth

Pour the Vermouth into the mixing shaker. Now pour it out into the sink. Yes, that's right, it is just passing through. Put the ice cubes in. Pour in the Gin.

Stir GENTLY (shaking or stirring vigorously just waters it down) and strain into a chilled cocktail glass.

Garnish with ONE olive ONLY (or nothing, they are VERY salty, and as I said before, it is WAY easier to RUIN a martini than to make one). Repeat after me: A citrus twist is ONLY used in a Vodka Martini, folks!

Enjoy. You're drinking a real Martini.
Classic Martini

posted by The Rev @ 08:38PM, 1/09/07

The only way to make them ... as opposed to those "boutique martinis" of flavors and colors that the unintiated and unsophisticated tout as class.
Duh?

posted by jp @ 07:14PM, 1/21/07

A true dry martini is 3 to 1. Dry refers to the type of vermouth used. In the 1800's the only vermouth was red or "sweet" vermouth. When the French started producing white or "dry" vermouth in the 1890's bars in NYC altered the "perfect" martini recipe with dry vermouth. The "dry" martini was the result. You can alter the martini to your taste but the classic dry 3:1 is always a winner.
Don't let me catch you...

posted by Gin-Dummy @ 05:04PM, 2/07/07

Drinking a dirty martini, a vodka martini (Bond fans), or a martini with that much vermouth you barbarians! Check out the recipe two posts up for the proper vermouth amount. Made properly, this drink will enamour gin to your soul for all eternity. I recommend Plymouth, Sapphire, or Hendricks (for a kick). Beefeater is overpriced.
Classic martini

posted by DDog @ 09:04AM, 2/14/07

Over the years, my drinks have become more and more dry. With the martini (I prefer a lemon twist) the drink has been perfected, although I use more gin, less vermouth and a COLD, COLD glass.
Olive Brine ruins the flavour?

posted by   @ 10:18PM, 2/22/07

The Brine is needed to taste unique!
Toooo Much Vermouth!

posted by bbabis TN @ 01:12PM, 3/07/07

For 11/2 oz of Gin just a drop of Vermouth to roll around the glass is needed. Also 80 proof Gins make a much smoother Martini than the 90+ of some of the higher priced makes. Enjoy!
Know your martini!

posted by Classic @ 07:28PM, 3/12/07

The recipe posted for the martini is just about right. But really, people can adjust the ratio to their liking - it's not a criminal offense. HOWEVER, that whole thing about adding as little vermouth as possible (or simply coating the rim of the glass with it) is pure rubbish. The whole point of a cocktail is actually having a discernible COMBINATION of drinks, a balanced one of that. If you don't like adding vermouth to your martini that's fine, but call it what it is - cold gin (or vodka). And, by the way, with the way martinis are made now - with white vermouth - they're already dry. A classic martini was originally made with sweet/red vermouth before white vermouth came out of France. A patron would thus ask for a dry martini is they wanted it made with white vermouth. So the notion of easing up on the dry vermouth the make the martini 'dry' is just ridiculous. I really don't know where this ludicrously pretentious notion came from, but I really wish it would go away.
Unbelievable

posted by Tom @ 05:53PM, 4/01/07

The Perfect Martini is best served with Bombay Sapphire Gin. Pour the vermouth over ice in a shaked 4 or 5 shakes discard vermouth pour gin over the same ice in shaker then into chilled martini glass. This is heaven.
Brilliant

posted by Kindred @ 05:43AM, 4/23/07

I use a 5:1 ratio and it ends up being a very pleasing drink. Anyone who thinks gin is "gross" is probably too young to be drinking, and obviously hasn't given the Martini more than a cursory appraisal. It took me (someone with a dislike of gin) three or four drinks (not in succession mind you - I don't need a hangover that badly) to really understand it. Two thumbs up.
Perfect Martini

posted by Wayne @ 07:02PM, 6/23/07

Best Martini... fill glass with ice and two olives. In a separate glass 2.5 oz Gordon Gin and .5 oz Martini and Rossi dry Vermouth, pour over ice and olives and enjoy.
Excellent!

posted by TranteeNerjed @ 12:33PM, 7/07/07

Nice.
10oz

posted by Mixmaster @ 08:51PM, 7/27/07

I sell 10oz martinis and still searching for right ratio. Anyone out there who knows please comment.
The Best Gin

posted by S Westwood @ 01:25PM, 9/09/07

S Levine has an excellent recipe. I'd suggest that Hendricks is the best gin on the planet. Its made in a Copper Head still in Ayrshire, Scotland and is infused with rose petals and cucumber, quite expensive at 20 for 75cl in UK. Large Martinis are a waste of time. A Martini has to be drunk cold so 2oz is plenty - want more have another but as noted above never more than 2!
i got a question....HELP!!

posted by Kev @ 04:10PM, 10/05/07

isn't original martini with no dry vermouth in it, gin only?
unless we want to make it dry or even drier??
Ratio

posted by Marcy @ 01:00PM, 11/08/07

I, also agree, a 4 - 1 ratio is perfection - especially if it's Beefeater, Tanq 10 or Exestiential (or, however you spell it)!!
It's all about the botanicals

posted by Alan Chamberlain @ 01:43PM, 12/21/07

Look, if you want to drink iced gin, go ahead, no blame, but don't call it a martini. Gin is distilled with aromatic herbs (principally juniper berries, whence it gets in name, but with many others, the exact recipe varies from brand to brand and is the critical differentiation between them), and vermouth is a fortified wine that has been steeped with herbs. The ideal ratio between the two in a martini is properly a matter of personal taste, but it is the interaction between these two herbal signatures is the fulcrum upon which the mystique of the martini rests its lever.

My preference is four-to-one, using Plymouth gin and Vya vermouth, vigorously agitated, garnished with a lemon twist (I cut a long strip with a channel knife and tie it into a "support our troops" ribbon; I'm sure they appreciate it). Incidentally, the "bruising" is just particles of ice; let it rest for a minute and they clear up. Gin is like a prom queen; the bruises heal.
Classic drink

posted by X @ 03:42AM, 1/04/08

I guess some people can't appreciate vermouth then. It really is a wine so it should most definitely be stored chilled, perhaps incorrect storage is the culprit?
I agree with "Classic", in that the martini is a combination rather than just cold gin. I enjoy it with tanqueray 10, and olive is a must. The slight bit of olive brine really does mix in with the drink as well and adds to its character. Plus you get to eat the olive at the end ;)

Now over a century old, the Martini is a true American icon, undeterred by bad times or unsavoury fashion. If it's contents have been known to change with time, note it is only our taste which is spoiled. Rather, it's inspiration to classics like the Cosmopolitan, Negroni Cocktail, and the Bronx is significant. The Gibson, made with the addition of a cocktail onion, and Hemingway's Montgomery both create a refined taste, yet still borrow from the Martini. So too do the Vesper and Vodka-Martini's made famous by Bond's hallmark "Shaken, not Stirred". (Although not strictly Martinis in composition, one might add.)

But the etymology of the Martini is as mysterious as any other potable creation known to man. The British long assumed that the drink originated with the Martini & Henry rifle, used throughout the Empire between 1871 and 1891, while New York alleges the origin of the Martini rests with Martini di Arma di Taggia, an immigrant bartender who in 1912 invented the drink at the Knickerbocker Hotel. The story emanates from a taped interview with a man who had actually tended bar with di Taggia. But then, the drink's origins clearly lie pre-twentieth-century. Instead, di Taggia is often thought to have been the first to make a Martini using dry vermouth in favor of the traditional sweet vermouth. Even this, however, is unsound. The Dry Martini appeared in print on numerous occasions before 1912, with references appearing in US literature from 1903, some 9 years before. "American-Bar" written by English bartender Frank Newman in 1907, gives a "Dry Martini Cocktail" composing of angostura/orange bitters, gin, dry vermouth with a lemon twist, cherry or olive.

The most popular belief construes the Martini as a take off the Martinez, whose history (notably independent of the californian town) is equally as obscure. In fact, it so happened the first appearance of the Martini in 1888's "New and Improved Illustrated Bartender's Manual or How to Mix Drinks" by Harry Johnson, mimicked that of the Martinez (an equally neoteric creation). Indeed, the confusion between the two drinks continued throughout late 19th-century bartending manuals. Johnson's book also marked the first occasion the olive, a noted component of the Martini by today's standards, met the drink. He said "an olive or a maraschino cherry".

Meanwhile, 1894 saw the Oxford English Dictionary credit the only Italian vermouth maker "Martini and Rossi" (then Martini, Sola & Company) with the drink's creation. In effect, the company didn't begin exporting their dry vermouth to America until the early 1920's. Their sweet (rosso) vermouth however, was first exported to New York in 1867. According to Lowell Edmunds, an imbiber familiar to the subject, several Martini recipes in 1889's "Bar Recipe Book: Drinks: How to Mix and Serve" would call for both French or Italian vermouths. Throughout the 1900's, Martini and Rossi's advertisements stressed the relationship between their vermouth and the Martini in an attempt to play on the glamorous image linked to the drink. One ad published by the British magazine "Weekly Illustrated" in 1937 stated: "Martini and gin is still the world's most popular short drink."

The Martini compounded a revival during the 1920's, when the Prohibition movement marked the start of popular gin consumption. Neutral grain spirits were far easier to manufacture in comparison to the aging process inherant of whiskey production. And, at a point where vermouth was also in decline and dryer Martini's became increasingly popular, many wets (those who opposed the Prohibition) opted to drink straight gin under the pretense of a Martini. (Use of the name "Dry Martini", around since the turn of the century, didn't become universal until some years later.) When President Franklin Delano Roosevelt signed the act repealing the law on March 22, 1933, he celebrated with the first legal Martini - his Dirty Martini - two parts Plymouth gin to one part dry vermouth, with a teaspoon of olive brine, an olive, and lemon peel rubbed around the rim of the glass.

By the 1960's, bitters were no longer an integral part of the Martini, and the only vermouth used was dry. A "Dry Martini" indicated a preference for an even smaller amount of vermouth.) It was clear that by this time, the Martini had evolved. Now in it's hayday, gin remained the only unaltered component of the drink. Even this however, failed to last, thanks in part to the marketing of Smirnoff Vodka and 1962 Bond movie Dr. No (where vodka and gin were used together). Concern was spreading over the modernization of the Martini, as James Villas expressed in Esquire, April 1973: "I am a little shocked at the degree to which the Martini's components, preparation and garnishments have been modified or changed during the last decade". But the Martini's popularity had been nose-diving since the 1960's when health concerns spurred people to turn to light beer, mineral water, and white wine. After interest in the drink rekindled during the 80's the term "Martini" diversified. In 1998, William Grimes reported on grated chocolate and many other things, including oysters and marshmallows, floating in "Martinis". Robert Hess, author of the cocktail website Drinkboy.com recalls "In many cases, any drink that might previously have been called a "Cocktail", was now a type of Martini."

But as Donald G. Smith first noted in the mid-1980s: "The martini is an honest drink, tasting exactly like what it is and nothing else. There is no sugar in a martini; no egg whites, no black and white rums, no shaved almonds, no fruit juice, no chocolate, and no spices. A martini is not served in a pineapple shell nor a piece of rolled up canoe bark, and there are no disgusting pieces of flotsam around the top. It is a clear, clean, cold, pure, honest drink ..."


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Nutritional Information

(per 2 oz serving)

Calories (kcal)
Energy (kj)
Fats
Carbohydrates
Protein

119
499
0 g
0.1 g
0 g

Fiber
Sugars
Cholesterol
Sodium
Alcohol

0 g
-
0 mg
1 mg
19.1 g



For information on creating mixed drink recipes, bartending information, and measurements for alcoholic drinks, visit our Bartender Guide.


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