Martini Recipe NZ: Make a Crisp, Balanced Classic at Home

A martini is a chilled cocktail of gin and dry vermouth, stirred with ice and finished with a lemon twist or olive. Its origins are disputed, and ratios vary, but this classic, spirit-forward version is crisp, aromatic and easy to tailor to your taste.

Ingredients

2½ oz (75 ml) gin, preferably a dry style
½ oz (15 ml) dry vermouth
1 generous cup (about 140 g) fresh ice cubes for stirring
1 strip lemon peel, about 2 inches (5 cm) long, for garnish
Optional: 1 green cocktail olive, instead of the lemon peel

The quantities make one classic dry martini. A jigger marked in ounces or millilitres makes measuring straightforward; if you do not have one, use a measuring spoon, bearing in mind that 1 tablespoon is 15 ml. Dry vermouth is a fortified wine, not a substitute for gin: it brings herbal, lightly floral notes and softens the gin’s strength. Keep it chilled after opening so it tastes fresh. For a more pronounced vermouth character, use the variation below rather than pouring freely.

Instructions

Chill the glass. Put a martini or small coupe glass in the freezer for 10 minutes. If there is no room, fill the glass with ice and cold water while you prepare the drink, then empty it just before straining. A chilled glass helps the cocktail stay cold as you sip.
Measure the ingredients. Pour the gin and dry vermouth into a mixing glass or sturdy pint glass. Measure both rather than relying on a quick pour: a small change in the vermouth can noticeably shift the balance of a drink with only two main ingredients.
Add plenty of ice. Tip in the fresh cubes. The ice should come close to the top of the mixing glass, leaving room to stir without splashing. Larger, solid cubes are useful because they melt more slowly than small or cracked pieces.
Stir until thoroughly cold. Stir smoothly for about 25 to 30 seconds, keeping the spoon against the inside of the glass and moving it around the ice. The aim is to chill and dilute the mixture slightly, not to beat air into it. If you prefer a softer, less spirit-forward result, stir for another 5 to 10 seconds and taste.
Prepare the garnish. Cut a strip of lemon peel with as little white pith as possible. Hold it over the drink, peel-side down, and gently twist it to release its fragrant oils across the surface. Rub the peel around the rim if you like a stronger citrus aroma. For an olive garnish, thread one olive onto a cocktail pick instead.
Strain and serve at once. Empty any ice water from the chilled glass. Strain the cocktail into it, using a bar strainer or a small fine-mesh strainer to catch stray ice chips. Add the lemon peel or olive and serve immediately, while the drink is cold and properly diluted.

Stirring is the usual technique for this clear, spirit-only recipe. It combines the ingredients with controlled dilution and avoids the cloudy, aerated texture that shaking can create. If shaking is your preference, it is still possible; use a sealed cocktail shaker and strain carefully, but expect a colder, more aerated drink with tiny ice fragments.

Tips

Start with a reliable ratio. The recipe uses five parts gin to one part vermouth. If you are new to martinis, this is a good starting point, not a rule. For a drier drink, reduce the vermouth by 5 ml; for a more aromatic, wine-like drink, increase it by 5 to 10 ml. Change one amount at a time so you can identify what you prefer.
Use fresh, solid ice. Ice that has been sitting in an uncovered freezer can pick up odours, and partially melted ice dilutes a cocktail before you even begin stirring. Use cubes straight from a clean freezer tray or bag, and discard the ice left in the mixing glass after straining.
Keep the vermouth cold. Because vermouth is wine-based, an opened bottle loses freshness over time, especially if stored warm. Refrigerate it after opening and follow its label for best-quality guidance. If it smells dull or tastes stale, replace it; fresher vermouth makes a more fragrant martini.
Adjust dilution with care. Stirring time is a useful guide, but ice size, temperature and the mixing glass all affect how quickly the drink dilutes. Taste a small spoonful after 25 seconds. Do not compensate for warm ingredients by stirring indefinitely; chill the glass and ingredients first, then stir just until cold.

Serving Suggestions

Serve a martini in a small, chilled martini glass or coupe, without ice in the serving glass. The cocktail is strong and designed to be sipped, so a modest pour is more comfortable than filling an oversized glass. A narrow lemon twist gives a clean citrus aroma; a green olive gives a salty, savoury finish. If using an olive, choose one that is firm and well drained so its brine does not unintentionally change the recipe.

For a simple snack alongside it, offer salted almonds, crisp crackers, or a small plate of firm cheese and sliced apple. These are optional accompaniments rather than ingredients in the drink. Keep the garnish restrained: the point is to complement the gin and vermouth, not cover their aroma. This cocktail contains alcohol; it is for adults of legal drinking age only. Drink responsibly.

Variations

Wetter martini: Increase the dry vermouth to ¾ oz (22 ml) while keeping the gin at 2½ oz (75 ml). The added vermouth makes the drink more rounded and herbal, with a little less emphasis on the gin. Stir and taste before deciding whether you want to adjust further.

Extra-dry style: Reduce the vermouth to ¼ oz (7.5 ml). This gives a more spirit-led result. Some people use a rinse instead: swirl a small splash of vermouth around the chilled glass, pour it out, then strain in the stirred gin. A rinse adds aroma but much less vermouth flavour, so it is not quite the same as measuring a small amount into the mixing glass.

Dirty martini: Add ¼ oz (7.5 ml) olive brine along with the gin and vermouth, then garnish with an olive. Brine brings salt and savoury flavour and makes the drink cloudy. Start with a small amount; a generous pour can overwhelm the gin and vermouth. If the olive brine is particularly salty, omit any extra salt.

Vodka martini: Replace the gin with 2½ oz (75 ml) vodka and keep the vermouth at ½ oz (15 ml). The result is typically more neutral and less botanical than a gin martini. Choose a clean-tasting vodka and keep the garnish simple so the drink remains balanced.

Orange-aromatic finish: Use a small lemon twist as written, or swap it for a thin strip of orange peel. Orange gives a sweeter, softer citrus aroma. Avoid squeezing a large amount of juice into the drink unless you are deliberately changing the style; juice makes it less like a classic martini.

Storage and Reheating

A martini is best made and served immediately. It is not a dish that needs reheating, and warming it would spoil the cold, clean character. If you have a leftover portion, cover it and refrigerate it promptly, within 2 hours; for the best flavour, drink it within 24 hours. It will continue to lose aroma and may taste flatter as it sits. Do not leave a poured cocktail at room temperature for an extended period.

For a small gathering, you can combine the gin and vermouth ahead of time and keep the mixture covered in the refrigerator for up to a day. Do not add the stirring ice until you are ready to serve, because it will melt and dilute the batch. For a well-chilled make-ahead option, place the measured, undiluted mixture in a clean, sealed bottle in the freezer for a few hours; spirits remain pourable in a household freezer, but the exact texture depends on the freezer and alcohol strength. Pour a single serving into a chilled glass and garnish just before serving. Keep vermouth refrigerated after opening, and do not store a cocktail garnish in the batch.

Frequently Asked Questions

Should a martini be shaken or stirred?
Stirring is the standard approach for a clear gin-and-vermouth martini because it chills and dilutes the drink without adding as much air or breaking up the ice. Shaking is a valid preference, especially if you enjoy a colder, more aerated texture, but it can leave the drink cloudy and flecked with ice. Either way, strain it into a chilled glass.

What does “dry” mean in a martini?
In a martini, “dry” usually refers to using less dry vermouth relative to the gin, rather than to the drink having no sweetness whatsoever. The recipe’s 5:1 ratio is a classic starting point. A very dry version uses less vermouth, while a wetter version uses more; exact preferences differ, so measure and adjust in small increments.

Can I make this without a mixing glass or bar spoon?
Yes. A sturdy pint glass, a large measuring jug or another clean, stable vessel works as a mixing glass. Use a long-handled spoon if available, but a regular spoon is fine if it can reach the bottom and move around the ice. Strain through a small kitchen sieve if you do not have a cocktail strainer.

Is dry vermouth the same as sweet vermouth?
No. Dry vermouth is generally pale and herbal, while sweet vermouth is richer and sweeter. Sweet vermouth will make this recipe taste quite different, so it is not a like-for-like substitute. If dry vermouth is unavailable, a small amount of another dry, aromatised wine may be closer, but flavour and sweetness vary; add it cautiously and taste.

Can I make martinis for several people at once?
Yes. Multiply each ingredient by the number of servings and mix the gin and vermouth in a covered jug. Keep it chilled, then stir each serving with fresh ice immediately before straining. For a batch that is already diluted and ready to pour, measure the water separately and test a single drink first; ice melt varies, so adding a fixed amount without tasting can leave the whole batch too weak.

What is the best garnish for a gin martini?
A lemon twist highlights citrus and botanical notes, while a green olive gives a savoury, salty finish. Choose according to the gin and your taste, and use one garnish rather than several competing flavours. For a dirty martini, an olive is the natural choice because its brine is already part of the drink.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).