Martini Recipe Cards: Classic Gin Martini, Ratios & Tips

A classic gin martini is a stirred cocktail of gin and dry vermouth, served cold in a stemmed glass with an olive or lemon twist. This martini recipe card gives you a balanced starting ratio, clear mixing cues, and easy ways to adjust the drink to your taste. It is for adults of legal drinking age; drink responsibly.

Ingredients

Gin: 2½ fl oz (5 tbsp; 75 ml). A classic dry London-style gin gives a juniper-forward base; a softer, more floral gin also works.
Dry vermouth: ½ fl oz (1 tbsp; 15 ml), chilled. This adds herbal notes and softens the gin without making the drink sweet.
Ice: 1 cup (about 140 g) of solid cubes for stirring. Use enough to fill the mixing glass at least halfway.
Garnish: 1 large green olive (about 5 g) or 1 strip of lemon peel (about 2 g). Choose one, or offer both on the side.
Optional orange bitters: 1 dash (about 0.6 ml). Leave it out for a more straightforward gin-and-vermouth flavor.

Instructions

Prepare the glass and garnish. Set out a chilled martini or coupe glass if you have one. To chill a glass quickly, fill it with ice water while you mix, then pour the water out just before straining. Pat an olive dry if it is wet with brine. For a lemon twist, use a vegetable peeler to cut a thin strip of peel, avoiding as much of the bitter white pith as possible.
Measure the ingredients. Pour the gin and dry vermouth into a mixing glass or sturdy pint glass. Add the optional dash of orange bitters. Measuring matters: free-pouring can make a drink much stronger or more vermouth-forward than intended, especially when you are saving the proportions on a recipe card.
Add ice and stir. Fill the mixing glass with the ice. Stir steadily with a long bar spoon for about 25 to 30 seconds, keeping the spoon against the inside of the glass and moving it around the ice rather than whipping the mixture. The drink should become very cold and slightly diluted. If the ice is small or beginning to melt, check the drink after about 20 seconds so it does not become watery.
Check the balance if desired. Taste a small drop from the spoon. If it tastes too strong or hot, stir for another 5 to 10 seconds to add a little more dilution. If you prefer a drier martini, the next drink can use less vermouth; do not try to correct a drink that already tastes too diluted by adding more ice and stirring again.
Strain into the glass. Empty the ice water from the serving glass, if you used it. Hold a strainer over the mixing glass and pour the cocktail into the chilled glass, leaving the stirring ice behind.
Garnish and serve promptly. Add the olive, or express the lemon peel by holding it over the drink with the outer yellow side facing down and giving it a gentle twist. Rub the peel around the rim if you want more citrus aroma, then drop it into the glass or discard it. Serve while the martini is cold.

Tips

Start with the stated ratio, then adjust in small steps. This recipe uses five parts gin to one part dry vermouth. For a drier drink, try 2½ fl oz (75 ml) gin with ¼ fl oz (7.5 ml) vermouth next time. For a more vermouth-forward martini, increase the vermouth to ¾ fl oz (22 ml). Changing the ratio in small increments makes it easier to find a version you like and write down the result.
Use cold ingredients and firm ice. Chilled gin and vermouth reach serving temperature faster, while solid cubes melt more slowly than crushed ice. If your freezer ice is frosty or has picked up food odors, use fresh ice; the cocktail is delicate enough for stale freezer smells to show through.
Stir rather than shake for a clear, smooth drink. Stirring chills and dilutes the ingredients without introducing as much air. Shaking is a reasonable preference if you like a colder, more aerated, slightly cloudy martini, but the result can feel sharper and may melt the ice more quickly. Either way, strain away the mixing ice before serving.
Keep the vermouth fresh. Vermouth is a fortified wine, not a shelf-stable spirit once opened. Close the bottle securely and refrigerate it; for its freshest flavor, aim to use an opened bottle within about a month, while checking its aroma and taste as it ages. If it smells flat or unpleasant, replace it rather than masking it with more gin.

Serving Suggestions

Serve the martini immediately in a small chilled martini glass or coupe. A stemmed glass lets you hold the drink without warming its bowl, but any clean small glass will work. The olive gives a savory, briny finish; the lemon peel makes the aroma brighter and more citrus-led. If you are serving a group, offer both garnishes separately so guests can choose without changing the base drink.

For a simple appetizer pairing, set out salted nuts, crisp crackers, or small bites such as smoked fish, firm cheese, or marinated vegetables. Keep heavily sweet or strongly spiced foods separate if you want the botanical notes of the gin to remain noticeable. A martini is a relatively concentrated cocktail, so modest pours and water alongside the drink make serving easier and more considered.

For a printable or handwritten recipe card, record the gin and vermouth brands or styles, the ratio, the garnish, and the stirring time. Those details help reproduce a preferred version more reliably than writing only “one martini.” To make four drinks, multiply the base ingredients by four: use 10 fl oz (1¼ cups; 300 ml) gin and 2 fl oz (¼ cup; 60 ml) vermouth, then stir with fresh ice in batches if your mixing glass is not large enough.

Variations

Vodka martini: Replace the gin with 2½ fl oz (75 ml) vodka and keep the vermouth amount the same. The result has fewer prominent botanical flavors and a cleaner, more neutral character. Choose an olive or lemon peel according to whether you want a savory or bright finish.

Extra-dry martini: Use ¼ fl oz (7.5 ml) dry vermouth with the full measure of gin. Some people prefer an even smaller amount, but keeping at least a little vermouth gives the drink a more rounded wine-and-herb note. Measure it rather than rinsing the glass unless that very faint flavor is specifically what you want.

Wet martini: Increase the dry vermouth to ¾ fl oz (22 ml), or adjust a little further if you enjoy a softer, more aromatic drink. Keep the gin at 2½ fl oz (75 ml) for the first try. The extra vermouth lowers the drink’s strength and brings its herbal character forward.

Dirty martini: Add ¼ fl oz (1½ tsp; 7.5 ml) olive brine along with the gin and vermouth, then stir and taste. Brines vary widely in saltiness, so start with a small measure and add more only in the next round if you want a saltier drink. Garnish with an olive. A splash of brine changes the balance noticeably, so reduce it if the cocktail tastes too salty.

Gibson-style garnish: Keep the base recipe unchanged and replace the olive or lemon with 1 cocktail onion (about 8 g). The onion brings a sharper, savory note. Cocktail onions are often packed in a sweet-sour liquid, so drain one before garnishing to avoid adding extra brine to the drink.

Storage and Reheating

A freshly stirred martini is best served right away. Once it sits with ice, it continues to dilute, and its temperature and balance change; do not store a partly melted drink and expect it to taste the same later. If a prepared cocktail will not be consumed, refrigerate it within 2 hours in a clean, covered container, but expect the garnish and flavor to lose freshness. There is no reheating step for a martini.

You can make a small batch ahead by combining the gin and vermouth without ice, sealing the mixture in a clean bottle, and refrigerating it for up to 24 hours for best quality. Do not add ice to the storage bottle; stir the measured portion with fresh ice immediately before serving so dilution is controlled. If you want to batch the four-serving quantities above, label the bottle with the ingredients and preparation time, keep it cold, and add garnishes only when pouring.

Keep opened vermouth refrigerated in its original, tightly closed bottle and use it promptly for the best flavor. Do not leave a mixed drink or opened bottle sitting out for extended periods. Discard any cocktail that has been left at room temperature for more than 2 hours, or sooner if it has been contaminated by a used garnish or glass.

Frequently Asked Questions

What is the basic ratio for a gin martini?

A useful starting point is five parts gin to one part dry vermouth, as in this recipe’s 2½ fl oz (75 ml) gin and ½ fl oz (15 ml) vermouth. There is no single ratio everyone prefers. Drier versions use less vermouth, while wetter versions use more, so adjust gradually and note the amounts you enjoy.

Should I stir or shake a martini?

Stirring is the standard approach for a clear gin-and-vermouth martini and gives you control over chilling and dilution. Shaking is also an option if you prefer a cloudier, more aerated texture. Use plenty of ice, shake briefly until cold, and strain into the serving glass either way; do not serve it with the mixing ice unless you want continued dilution.

Can I use sweet vermouth instead of dry vermouth?

You can, but the drink will be sweeter and more rounded, with a different flavor from a classic dry martini. If that is the profile you want, begin with ½ fl oz (15 ml) sweet vermouth for 2½ fl oz (75 ml) gin and taste before increasing it. Sweet vermouth is not a like-for-like flavor substitute for dry vermouth.

Do I need a special mixing glass or bar spoon?

No. A sturdy pint glass or another heat-resistant glass with room for ice works as a mixing glass, and a long spoon is convenient but not essential. Use any clean spoon with a handle long enough to reach the bottom, and stir gently without striking the glass. A small fine strainer or a cocktail strainer helps keep ice chips out of the finished drink.

Can I make martinis for a party in advance?

Yes. Multiply the gin and vermouth amounts, combine them without ice, and refrigerate the sealed batch for up to 24 hours for best quality. Stir each serving with fresh ice just before pouring, or pre-dilute the batch only if you have measured and tested the water amount for your serving method. Keep garnishes separate until serving so they do not flavor the whole batch.

Is the olive or lemon garnish better?

Neither is required; the choice depends on the flavor you prefer. An olive adds a briny, savory accent, while a lemon twist contributes fresh citrus aroma without adding much juice. If you are unsure, serve the drink with the garnish on the side and let each person add it to taste.

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