How to Make a Great Martini

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Blog Post How to Make a Great Martini


There’s been a lot of ink spilled debating the gin vs. vodka martini wars and as a residential expert on the matter, here is my recipe for drinking excellence:

  • Ice
  • Properly chilled, stemmed martini glasses (Properly chilled means your glasses should be in the freezer for a minimum of one hour prior to making the martini).
  • Add one cap full of dry Vermouth.
  • Add Grey Goose or Belvedere grain Vodka.
  • A glass pitcher or metal shaker. Most martinis are stirred, you can have it shaken of course, but if you ask any bartender worth their salt, they’ll tell you should stir a martini.
  • Add some olive brine or olive juice to the mix.
  • Garnish: Olives, 2 max on the toothpick. A lemon peel can work as well.
  • And last, but obviously not least: Enjoy the King of Cocktails.
    Here is a video in case the need arises:

Some background on the drink:

A dry Martini is made with dry, white vermouth. By the Roaring Twenties, it became common to ask for them. Over the course of the century, the amount of vermouth steadily dropped. During the 1930s the ratio was 3:1, and during the 1940s the ratio was 4:1. During the latter part of the 20th century, even 50:1 or 100:1 Martinis became considered the norm.

A dirty Martini contains a splash of olive brine or olive juice and is typically garnished with an olive.

A perfect Martini uses equal amounts of sweet and dry vermouth.

James Bond famously drinks a “vodka Martini, shaken, not stirred.”

  • The phrase first appears in the novel Diamonds Are Forever (1956), though Bond does not actually say the line until Dr. No (1958) but says it “shaken and not stirred” instead of “shaken, not stirred.” It was first uttered by the James Bond character played by Sean Connery in Goldfinger in 1964, though the villain Dr. Julius No offers this drink and utters those words in the first film, Dr. No, in 1962.

Martinis are serious drinks, for serious people. Case in point: