The perfect martini…what is the answer? I would say that would be a matter of personal preference. It all depends on the ratio of gin to vermouth. It can be 1 to 1, all the way up to 100 to 1, depending on how dry you like it. I use a 3 to 1 ratio when I make a martini unless someone asks for it dry. Now this is where it becomes tough because everyone’s definition of a dry martini is different. I once had a couple of customers when I tended bar who would argue over who drank the driest martini. One would have me put a drop of vermouth in the glass, swirl it around and then dump it out. The glass was then filled with gin. The other guy asked me to just show the bottle of vermouth to the glass and then add the gin. As a young bartender who had no taste for gin, I didn’t quite get the humor of their ridiculous argument.
The key to a smooth martini is the amount of time the liquid has contact with the ice. I like to shake the shaker for about 20 seconds (you can tell it’s ready when the shaker becomes very cold), and then let it sit about 10 seconds before pouring. This will dilute the potency of the martini slightly, but the result is a very smooth drink.
Classic Martini
Print recipeIngredients
- 2 Large Olives
- 3 Ounces Gin
- 1 Ounce Dry Vermouth
Directions
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Combine liquid ingredients in a shaker with ice. Shake until the shaker becomes very cold, about 30 seconds. Allow liquid sit in shaker for an additional 30 seconds. |  |
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Pour into a chilled cocktail martini glass and garnish with two large olives. |  |
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Enjoy! |  |
