Martini Recipe in ml: Classic Ratios, Steps & Tips

A classic dry martini combines gin and dry vermouth, stirred with ice until very cold, then served straight up with a lemon twist or olive. This version gives you a clear, measured starting ratio and simple ways to adjust it to your taste; it is for adults of legal drinking age only, so drink responsibly.

Ingredients

¼ cup gin (60 ml), preferably a classic London dry style
2 teaspoons dry vermouth (10 ml)
1 cup ice cubes (about 140 g), preferably large, solid cubes for stirring
1 lemon twist, cut from a strip of lemon peel, or 1 cocktail olive, for garnish

Instructions

Chill the glass. Put a martini or coupe glass in the freezer for 5 minutes while you gather and measure the ingredients. Alternatively, fill the glass with ice and cold water while you make the drink, then empty and dry it just before serving. A cold glass helps the martini stay crisp without adding extra dilution.
Prepare the garnish. If using a lemon twist, cut a strip of peel about 5 cm (2 inches) long, avoiding as much of the bitter white pith as possible. If using an olive, set one on a cocktail pick. Keep the garnish ready so the finished drink can be served promptly.
Measure and stir. Pour the gin and dry vermouth into a mixing glass or sturdy pint glass. Add the ice and stir smoothly for 20–30 seconds, keeping the spoon against the side of the glass and moving it around the ice. Stirring chills and dilutes the drink in a controlled way while keeping it clear. The outside of the mixing glass should feel very cold.
Taste if you want to adjust. Before straining, taste a small drop from the spoon. If the drink seems too strong or warm, stir for another 5–10 seconds. If you prefer a more spirit-forward martini, stop once it is properly cold rather than stirring for an arbitrary long time.
Strain and garnish. Empty any temporary ice water from your serving glass. Strain the martini into the chilled glass, leaving the stirring ice behind. Express the lemon twist over the drink by bending the peel skin-side down to release its fragrant oils, then drop it in or rest it on the rim. For an olive martini, add the olive on its pick and serve immediately.

Tips

Use cold, fresh ice. Ice that has been sitting in an open freezer can pick up odors, while small or partly melted pieces dilute the drink quickly. Large, hard cubes are easier to stir without overwatering. If your ice is wet from melting, drain it before measuring.
Measure the vermouth instead of free-pouring. At 10 ml, the vermouth adds herbal aroma and softens the gin without making this a wet martini. For a drier style, start with 5 ml (1 teaspoon); for a wetter style, try 15 ml (1 tablespoon). Change the amount in small steps because vermouth is aromatic.
Choose a suitable substitute thoughtfully. Vodka can replace gin in an equal 60 ml (¼ cup) measure for a cleaner, less botanical drink. Dry vermouth is the traditional choice here; a blanc or bianco vermouth can stand in if needed, but it is usually sweeter and rounder, so the result will taste less dry.
Do not shake unless you specifically want that texture. Shaking makes a martini colder quickly but introduces air and can leave tiny ice shards, giving it a cloudier appearance. Stirring is the usual method for a clear, smooth classic. Neither method fixes poor measurements or old, warm vermouth.

Serving Suggestions

Serve the martini as soon as it is strained, before the glass warms or the drink continues to dilute. A small chilled martini glass or coupe works well; a glass holding roughly 120–180 ml (4–6 fl oz) leaves room for the drink and garnish without requiring an oversized pour. The recipe itself makes approximately 70 ml (a little under 2½ fl oz) before dilution, and stirring adds some meltwater, so it will not fill a large cocktail glass.

A lemon twist gives the drink a bright citrus aroma and keeps the finish feeling clean. An olive lends a salty, savory note, especially if you enjoy a more rounded flavor. Choose one garnish for the clearest impression rather than piling several into the glass. If using an olive, a small splash of brine changes the drink noticeably; add it only if you want a dirty martini, and begin with 5 ml (1 teaspoon).

For a simple appetizer pairing, offer salted almonds, crisp crackers, or mild cheese. Their savory flavors complement the drink without overwhelming the herbal notes. Avoid serving the martini over fresh ice: it is designed to be strained and served without ice, and extra cubes will keep diluting it as you sip. If you are serving several guests, make each drink to order or chill a measured batch in advance and stir briefly with ice immediately before straining.

Variations

Extra-dry martini: Use 60 ml (¼ cup) gin and 5 ml (1 teaspoon) dry vermouth. This makes the gin more prominent and reduces the vermouth’s herbal flavor. Some people prefer even less vermouth, but keeping a measured amount gives you a repeatable drink and allows you to compare ratios reliably.

Wet martini: Increase the dry vermouth to 15–20 ml (1 tablespoon to 1 tablespoon plus 1 teaspoon), keeping the gin at 60 ml (¼ cup). The extra vermouth makes the cocktail softer, more aromatic, and less dominated by gin. Try 15 ml first, then adjust on a later drink if you want a more pronounced vermouth character.

Vodka martini: Substitute 60 ml (¼ cup) vodka for the gin and keep the 10 ml (2 teaspoons) dry vermouth. Vodka has fewer pronounced botanical notes, so the vermouth and garnish stand out more. Stir it the same way and choose either the lemon twist or olive according to the flavor you prefer.

Dirty martini: Add 5–10 ml (1–2 teaspoons) olive brine to the gin and vermouth before stirring. Brine adds salt and a savory, olive-forward character; it also makes the drink taste less crisp and dry. Use less vermouth if you want the brine to be the main flavor, and garnish with an olive.

Gibson-style garnish: Keep the classic gin-and-vermouth quantities, but replace the lemon twist or olive with 1 cocktail onion. The onion gives the drink a sharper, savory finish. It is a garnish change, not a different base recipe, so stir and strain as directed.

Storage and Reheating

A martini is best mixed and served immediately: chilling, dilution, and the fresh aroma of the garnish are part of its intended texture and flavor. Do not store the drink with ice in it. If a prepared cocktail will not be served within 2 hours, cover it and refrigerate it; it is best used within 24 hours, though it may taste flatter and more diluted than a freshly stirred one. Remove the garnish before storing and add a fresh one when serving. Reheating is not appropriate for a martini.

Keep opened dry vermouth tightly closed in the refrigerator and follow the storage advice on its label. Its flavor is usually best within about 1–3 months after opening, although the exact period varies with the bottle and storage conditions. Gin can be stored tightly capped in a cool, dark cupboard. Keep garnishes refrigerated, and cut lemon peel shortly before serving for the freshest aroma.

Frequently Asked Questions

What is the best gin-to-vermouth ratio for a martini?
The recipe uses 60 ml gin to 10 ml dry vermouth, a practical starting point that keeps gin in the lead while retaining vermouth’s aroma. Ratios are a matter of taste, not a single fixed rule. For less vermouth, use 5 ml; for a wetter drink, increase it to 15 or 20 ml and note the amount you like.

How many millilitres are in a standard martini?
This recipe starts with 70 ml of measured spirits and vermouth combined. Stirring melts some ice into the cocktail, so the strained serving is larger, usually around 85–100 ml depending on the ice, stirring time, and temperature. That is why the recipe uses a small cocktail glass rather than measuring the finished drink by the original liquid volume alone.

Should I stir or shake a martini?
Stirring is the standard choice for a gin-and-vermouth martini when you want a clear, silky drink. It chills the ingredients and adds controlled dilution without aerating the mixture much. Shaking is an acceptable personal preference, but it usually creates a cloudier cocktail with a different texture. Either way, strain away the ice before serving.

Can I make a martini without a mixing glass or bar spoon?
Yes. Use a clean, sturdy pint glass or a large heat-safe drinking glass, and stir with a long spoon or another clean utensil. A small fine-mesh strainer can help catch ice chips when pouring, though a regular cocktail strainer is convenient. The important points are to use enough ice, stir until cold, and leave the mixing ice out of the serving glass.

Can I make this recipe with bottled lemon juice?
Bottled lemon juice is not a direct replacement for a lemon twist. The twist contributes aromatic oils from the peel, while juice adds sourness and changes the martini into a different, more acidic drink. If you do not have a fresh lemon, serve the martini without a citrus garnish or use an olive instead.

Why does my martini taste watery?
Common causes include ice that is already melting, stirring for too long, or leaving the finished drink standing before serving. Use hard, cold cubes, stir for about 20–30 seconds, and strain promptly. A warm mixing glass or unchilled serving glass can also make a drink lose its cold, crisp impression sooner, even if its measured ingredients are correct.

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