Martini Recipe Australia: Make a Crisp, Classic Cocktail

A martini is a chilled, spirit-forward cocktail made with gin and dry vermouth, stirred with ice and finished with a lemon twist or olive. This Australian-friendly recipe uses clear millilitre measures, with US equivalents alongside, for a clean, balanced drink you can adjust to taste. It is for adults of legal drinking age; drink responsibly.

Ingredients

60 ml (¼ cup, or 2 fl oz) London dry gin or Australian dry gin
10 ml (2 teaspoons, or about ⅓ fl oz) dry vermouth
1 cup (about 140 g) ice cubes, preferably solid, fresh cubes
1 strip lemon peel, about 7.5 cm (3 in) long, or 1 green olive for garnish
1 dash (about 0.6 ml) orange bitters, optional

Instructions

Chill the serving glass. Put a martini or coupe glass in the freezer for 5 minutes. If you do not have freezer space, fill it with cold water and a few ice cubes while you prepare the drink, then empty and dry it before serving. A cold glass helps the cocktail stay crisp for longer.
Measure the ingredients. Add the gin and dry vermouth to a mixing glass or sturdy jug. Add the optional dash of orange bitters if you like a subtle citrus-spice note. Measure rather than free-pour: a small change in the vermouth makes a noticeable difference in a drink with so few ingredients.
Add ice and stir. Fill the mixing glass with the cup of ice. Stir briskly with a long spoon for about 25–30 seconds, keeping the spoon against the inside of the glass and moving it smoothly around the ice. The drink should become very cold and slightly diluted; stirring chills it while keeping it clear and silky.
Strain and garnish. Empty any ice water from the chilled serving glass. Strain the cocktail into it, leaving the mixing ice behind. For a lemon twist, hold the peel over the drink with the yellow side facing down and gently twist it to release its fragrant oils, then drop it in or rest it on the rim. For an olive finish, add one olive on a cocktail pick.
Serve promptly. A martini is best just after stirring, while it is cold and properly diluted. If you prefer it less cold or less diluted, shorten the stirring slightly next time; if it tastes too sharp or warm, stir it a little longer rather than adding water by eye.

Tips

Choose a gin you enjoy drinking. A classic London dry gin gives the cocktail a juniper-led, dry character. An Australian dry gin works just as well; styles vary, so one with a crisp botanical profile is a reliable starting point. A strongly flavoured or sweet gin will make the final drink taste different, not necessarily stronger.
Keep the vermouth fresh. Dry vermouth is a wine-based ingredient, so refrigerate the bottle after opening and follow its label. Its aroma fades over time; if it smells flat or stale, replace it. A newly opened bottle makes a more lively, balanced martini.
Use plenty of solid ice. Small, wet or cracked cubes melt quickly and can over-dilute the drink before it is cold. Fill the mixing glass generously, stir steadily, and strain without leaving the finished cocktail sitting on the ice.
Adjust one thing at a time. For a drier martini, reduce the vermouth to 5 ml (1 teaspoon); for a softer, more aromatic version, increase it to 15 ml (1 tablespoon). Keep the gin amount the same while comparing versions so you can tell which balance you prefer.

Serving Suggestions

Serve this cocktail in a small chilled martini glass or coupe, without ice in the serving glass. The recipe makes one compact, spirit-forward drink; use a glass that holds roughly 120–180 ml (4–6 fl oz) so the cocktail does not look lost in an oversized bowl. If your glass is larger, that is fine, but resist the temptation to fill it with extra cocktail unless you have measured a larger batch.

A lemon twist gives a fresh, aromatic finish and keeps the drink bright. Choose an olive when you want a savoury, briny accent; a plain green olive is a straightforward choice, while a stuffed olive contributes its own flavour. Keep the garnish simple so it does not overwhelm the gin and vermouth. For a small pre-dinner spread, offer salted almonds, good crackers or a few savoury bites alongside the drink, rather than putting food into the glass.

If serving several people, chill the glasses and measure each drink consistently. Stir separate portions in a mixing glass, or make a measured batch without ice and chill it thoroughly before serving. Add dilution in a controlled way: stirring each portion with fresh ice just before pouring gives the most predictable texture.

Variations

Make it wetter. Increase the dry vermouth to 15 ml (1 tablespoon) while keeping the gin at 60 ml (¼ cup). This makes the vermouth more noticeable and rounds out the sharpness of the gin. For a more pronounced vermouth character, try 20 ml (4 teaspoons), then adjust to your preference.

Try a very dry style. Use 5 ml (1 teaspoon) dry vermouth with the same amount of gin. The result is more strongly focused on the gin. Some people prefer even less vermouth, but it is useful to start with a measured amount so the drink still has a little herbal lift.

Choose vodka instead of gin. Replace the gin with 60 ml (¼ cup, or 2 fl oz) vodka and keep the vermouth and method the same. Vodka gives a cleaner, less botanical profile, while gin contributes more juniper and herbal character. This is commonly called a vodka martini.

Use a savoury garnish. Add one olive, or use a teaspoon (5 ml) of olive brine for a lightly dirty martini. Brine varies in saltiness, so start with less and taste before adding more. A cocktail onion creates a Gibson-style variation; use one small pickled onion in place of the lemon or olive.

Skip the bitters or change the citrus. Orange bitters are optional and should remain a background note. Omit them for a more traditional, uncluttered profile, or express a thin strip of orange peel over the drink instead of lemon for a softer citrus aroma. Avoid squeezing a large amount of juice into the glass, which would change the drink’s balance and texture.

Storage and Reheating

A freshly stirred martini is best served straight away. If you need to hold a finished drink, cover it and refrigerate it promptly, within 2 hours, without the garnish; for best flavour and texture, drink it within 24 hours. The ice will have melted, so it may taste more diluted and less crisp. Do not leave it at room temperature for an extended period, and do not try to reheat it.

For make-ahead service, combine the measured gin and vermouth without ice, transfer the mixture to a clean, sealed bottle, and refrigerate it for up to 3 days for good flavour. Chill the mixture thoroughly, then stir each serving briefly with fresh ice and strain into a cold glass. If you prefer to pre-dilute a batch, add water gradually, taste, and keep it sealed in the refrigerator; the result will be less flexible to adjust once chilled.

Keep opened dry vermouth refrigerated and use it according to the bottle’s guidance; its flavour quality declines after opening. Store olives and any other opened garnishes refrigerated in their original container, following the label’s directions. Discard garnishes that look or smell off.

Frequently Asked Questions

Should I stir or shake a martini?
Stir this gin-and-vermouth recipe with ice. Stirring chills and dilutes the drink while keeping it clear and smooth. Shaking is also a familiar cocktail method, but it introduces more bubbles and can make the drink cloudier. Choose the method you like, though stirring is the classic approach for this simple spirit-only version.

What does “dry” mean in a martini?
Here, dry refers mainly to the amount of dry vermouth: a smaller measure makes a drier-tasting drink with gin more prominent. It does not mean the cocktail contains no liquid or that the gin itself must be labelled “dry.” Vermouth brands and gins differ, so use the recipe as a starting balance.

Can I make this martini without a mixing glass?
Yes. Use a sturdy jug, metal shaker tin or another clean vessel large enough to hold the ingredients and ice. Stir with a long spoon, then strain through a small kitchen sieve if you do not have a cocktail strainer. Avoid a narrow container that makes stirring awkward or causes ice to spill.

What if I do not have a martini glass?
A chilled coupe, small wine glass or other stemmed glass works well. A small tumbler is also suitable if that is what you have; chill it first and serve the drink without ice. The glass shape is less important than keeping the cocktail cold and measuring the ingredients accurately.

Is dry vermouth interchangeable with sweet vermouth?
Not without changing the result. Dry vermouth is lighter and more herbal, while sweet vermouth is richer and sweeter. For this recipe, use dry vermouth. If you only have sweet vermouth, you can use the same small measure for a different, sweeter gin cocktail, but it will not have the same dry martini profile.

How can I make a batch for guests?
Multiply the gin and vermouth measures by the number of servings, mix them in a sealed container and refrigerate. Stir each portion with fresh ice immediately before serving for the easiest control over chill and dilution. If batching more than a few drinks, label the container with the ingredients and keep it refrigerated until it is poured.

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