Martini Recipe: A Crisp, Classic Gin Martini

A classic gin martini is a chilled cocktail made by stirring gin with dry vermouth, then straining it into a cold glass and adding an olive or lemon twist. Its appeal is in the balance: a strong, aromatic base, a measured touch of herbal vermouth, and just enough dilution from ice to make each sip smooth and refreshing. This version is for adults of legal drinking age; drink responsibly.

Ingredients

2½ fl oz gin (75 ml), preferably a London dry or another style you enjoy
½ fl oz dry vermouth (15 ml)
1 cup ice (about 140 g) for stirring
1 large green olive (about 5 g), for garnish; or 1 thin strip of lemon peel (about 2 g)

Instructions

Chill the serving glass. Fill a small cocktail or martini glass with ice water while you measure the drink. If you have room in the freezer, chilling the empty glass there for several minutes works too. A cold glass helps the finished cocktail stay crisp while you sip.
Measure the spirits. Pour the gin and dry vermouth into a mixing glass or sturdy glass jar. Measure rather than free-pour: even a small change in the vermouth-to-gin ratio is noticeable in a drink with so few ingredients. For this recipe, the ratio is five parts gin to one part vermouth.
Add ice and stir. Add the cup of ice to the mixing glass. Stir steadily with a long spoon for about 25 to 30 seconds, moving the spoon around the inside edge rather than churning the ice. The cocktail should become very cold and slightly diluted. If your ice is wet or melting quickly, stir for a little less time; very hard, fresh ice may need a few extra seconds.
Prepare the garnish. If using an olive, thread it onto a cocktail pick. For a lemon twist, use a vegetable peeler to cut a narrow strip of peel, avoiding as much of the bitter white pith as possible. Hold the peel over the drink and gently twist it to release its fragrant oils across the surface.
Strain and serve. Empty the ice water from the serving glass and shake out any droplets. Strain the cocktail into the chilled glass, leaving the stirring ice behind. Add the olive or lemon twist and serve immediately, before the drink warms or becomes more diluted.

Tips

Choose a gin whose flavor you like. A London dry gin gives a familiar juniper-forward martini with a clean finish. A softer, more floral gin can make the drink rounder, while a strongly flavored gin will remain noticeable even with vermouth. There is no need to buy a particular label; use a gin you would enjoy tasting with minimal mixers.
Adjust the vermouth in small steps. This recipe makes a fairly classic, spirit-forward drink. For a wetter martini, increase the dry vermouth to ¾ oz (22 ml) or 1 oz (30 ml). For a drier-tasting version, reduce it to ¼ oz (7 ml), but do not assume that skipping vermouth entirely is automatically an improvement: vermouth adds herbal flavor as well as moisture.
Use plenty of cold, solid ice. A crowded mixing glass chills the cocktail efficiently. Small, cracked, or partly melted ice can water it down before it is cold, so replace old ice if it has been sitting out. Stirring, rather than shaking, gives the drink a clear appearance and a silky texture; shaking is an option if you prefer a colder, more aerated cocktail.
Keep vermouth fresh. Dry vermouth is a fortified wine, not a shelf-stable spirit once opened. Close the bottle promptly and refrigerate it; for the freshest flavor, follow the bottle’s guidance and use it within about one to three months after opening. If it smells stale or tastes flat, replace it. Fresh vermouth makes a bigger difference here than adding more garnish.

Serving Suggestions

Serve the martini in a chilled cocktail glass or a small coupe, with the garnish placed in the drink or rested across the rim. An olive gives a savory, briny note that works especially well with a dry, juniper-forward gin. A lemon twist makes the aroma brighter and keeps the finish clean. Choose one garnish for a focused flavor; piling on olives, citrus, and extra brine can make the drink taste muddled.

For a simple appetizer pairing, offer salted nuts, crisp crackers, or a small plate of olives and pickles. These foods are easy to nibble without distracting from the cocktail. If serving martinis before dinner, make each one just before it is needed rather than leaving glasses on the table to warm. The recipe is intentionally a single serving, so it is easy to scale up while keeping the proportions consistent.

Variations

Wet martini: Increase the dry vermouth to ¾ or 1 fl oz (22 or 30 ml) and keep the gin at 2½ fl oz (75 ml). The extra vermouth softens the alcohol-forward impression and brings more herbal and wine-like flavor. Stir and garnish as directed.

Vodka martini: Replace the gin with 2½ fl oz vodka (75 ml), keeping the ½ fl oz (15 ml) dry vermouth. Vodka has a more neutral profile, so the vermouth and garnish become more prominent. Stirring remains the simplest way to keep the drink clear, though shaking is a common preference.

Dirty martini: Add ¼ fl oz olive brine (7 ml) with the gin and vermouth, then garnish with an olive. Taste before adding more; brine varies in saltiness, and too much can overwhelm the drink. If you prefer a noticeably savory martini, add another small splash, about 1 teaspoon (5 ml), rather than pouring freely.

Gibson: Keep the gin and vermouth amounts the same and replace the olive or lemon garnish with one cocktail onion (about 10 g). The onion gives the drink a gentle pickled note. Since cocktail onions can vary in size and sharpness, begin with one and avoid adding onion brine unless you want a saltier, more piquant result.

Shaken martini: Put the measured gin, vermouth, and ice in a cocktail shaker and shake firmly for about 10 to 15 seconds, then strain. Shaking adds air and can leave fine ice particles in the drink, so the texture and appearance differ from a stirred martini. It is a preference, not a mistake; use whichever method you enjoy.

Storage and Reheating

A martini is best made and served immediately. Ice continues to melt after straining, changing the balance and making the drink less cold, so do not make it hours ahead and leave it at room temperature. If you need to pause after mixing, refrigerate the drink in a covered container within 2 hours and use it within 24 hours for the best flavor. Do not store it with the stirring ice or garnish; strain it first and add fresh garnish when serving.

For a small batch, combine the gin and vermouth in a clean, covered bottle and refrigerate it for up to 24 hours. Measure 3 fl oz (90 ml) of the mixture per drink, stir that portion with fresh ice for 25 to 30 seconds, and strain into a chilled glass. Pre-batching without ice saves measuring time but does not replace stirring with ice, which provides the cold temperature and dilution. Reheating is not applicable and would spoil the drink’s intended character.

Frequently Asked Questions

Is a martini traditionally made with gin or vodka?
A classic martini is generally made with gin and dry vermouth. Vodka martinis are also widely enjoyed, but they have a more neutral flavor and are a variation rather than the gin version in this recipe. Use the spirit you prefer, keeping the measurements and method the same.

Should I stir or shake a martini?
Stirring is a standard choice for a spirit-only martini because it chills and dilutes the drink while keeping it clear and smooth. Shaking makes it colder quickly and adds aeration, which can create a slightly cloudier, livelier texture. Neither method changes the ingredients; choose based on the texture you like.

What does “dry” mean in a martini?
In this recipe, “dry” describes the vermouth, which is less sweet than sweet vermouth. People also use “dry martini” to mean a drink with less vermouth, so the phrase can be ambiguous when ordering. To be specific, ask for the amount of vermouth you want, such as a 5-to-1 gin-to-vermouth ratio.

Can I make this martini without vermouth?
You can leave it out, but the result will be almost entirely chilled gin and will lack vermouth’s herbal, wine-like flavor. A better option if you want a very dry drink is to use ¼ fl oz (7 ml) of vermouth, or rinse the chilled glass with a small amount and discard the excess. Keep the vermouth refrigerated after opening so even a small measure tastes fresh.

Why did my martini taste too strong or watery?
A drink can taste too strong if it was not stirred long enough, if the vermouth was measured too sparingly, or if the chosen gin is particularly bold. Stirring with ice for 25 to 30 seconds usually provides useful chilling and dilution. A watery result often comes from soft, melting ice or stirring too long; use fresh, solid ice and strain as soon as the cocktail is cold.

Where did the martini originate?
The martini’s precise origin is disputed, and accounts connect its development to several late-19th- and early-20th-century cocktails. Its recipe and preferred ratios have changed over time, which is why modern versions range from vermouth-forward to very dry. This recipe is a straightforward gin-and-dry-vermouth version, not a claim that there is only one correct formula.

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).