Cocktails
How to Make the Perfect Martini
The Ideal Cocktail for Sultry Summer Nights
The Subtext
My favorite cocktail is one that even James Bond would not turn down. A crystal clear, emblematic cocktail, this soothing drink will have you in a lighter, more relaxed state with every cold sip. But please be warned: this is a stiff drink. This drink is not for the faint of heart. A stone-cold professional like James Bond would warm to a martini, but it is a powerful drink for the average layperson.
Or maybe not. I present this recipe for a martini because I’ve been drinking it like this ever since I was introduced to this version. It took the experience of a well-known bartender to make this cocktail a staple in my cocktail repertoire. It takes simple ingredients, and once you get in the habit of making it, the process becomes easy and repeatable.
The Ingredients
For the martini, you will need the following ingredients:
- Orange bitters. Bitter Cube is a favorite commercial brand.
- Dry vermouth. In a perfect world, Maurin dry vermouth would be widely available. Small American producers Vya and Ransom also make great vermouths. Martini and Rossi and Noilly Pratt both produce dry vermouth that can be purchased at your local beverage retailer. Special note: vermouth is a wine that must be refrigerated. It spoils easily. For most home use, the smaller the bottle, the better.
- Gin. I prefer dry, botanical forward gin. London dry gin like Tanqueray and Bombay Sapphire are widely available and perfectly acceptable. I love to support small American producers. Blackland Distillery’s gin is a wonderful, chamomile-forward option.
- Ice. For stirring, you will need lots of ice.
- A lemon. For garnish. You can also garnish with a cocktail olive or a cocktail onion. It is entirely your choice. Your local beverage retailer will have these options available.
The Tools
To make a martini, you will need:
- A chilled martini glass. I prefer a nick and nora glass because they are easier to handle and very versatile. You can refrigerate your chosen glass in the refrigerator before-hand.
- A mixing vessel or a tall pint glass.
- A jigger.
- A barspoon.
- A channel knife.
The Process
You will measure:
- Two ounces of gin.
- One ounce of dry vermouth.
- Two dashes of orange bitters.
Into your stirring vessel. Next, you will add in lots of ice, enough so that the liquid is thoroughly imbued with ice. Using your bar spoon, you will stir the ice for 90 second to two minutes vigorously.
The most important part of a martini is the fact that it is ice cold. Please make sure to put in the time. By the time you are finished, the stirring vessel should be ice cold to the touch.
Retrieve your chilled glass. Pour the mixture into the nick and nora glass. Using your channel knife, cut a sliver of lemon peel for garnish. Using your bar spoon, wind the lemon peel around the handle of the spoon, achieving a tight curl. Twist the lemon peel over the glass, misting the glass and martini contents with lemon oil. Place the curled lemon peel on the edge of the glass, draping it in the martini and over the edge of the glass.
Serve.
A martini should be imbibed quickly before the martini has had a chance to warm.
The Occasion
Please enjoy a martini at five o’clock on a warm summer night, as I do.
