Martini Recipe: Gin, Vodka, and the Right Liquor

A martini is a chilled cocktail made by stirring liquor with dry vermouth, then serving it straight up with a lemon twist or olive. This balanced version uses gin for a crisp, botanical drink, with an easy vodka swap if you prefer a cleaner flavor. Its early history is disputed, and recipes vary, but careful measuring and cold ingredients make this classic dependable.

Ingredients

2½ fluid ounces (75 ml) gin, or use vodka for a vodka martini. Choose a spirit you enjoy drinking neat; its flavor is prominent.
½ fluid ounce (15 ml) dry vermouth, chilled. This gives the drink its herbal, lightly wine-like character.
1 cup (about 140 g) ice cubes, preferably solid, fresh cubes rather than small crushed ice.
1 lemon peel, about 2 inches (5 cm) long, for a citrus twist; or 2 cocktail olives (about 10 g) for an olive garnish.
1 dash (about 0.6 ml) orange bitters, optional, for a gentle citrus-spice note.

The amounts make one moderately dry martini with a 5:1 ratio of gin to vermouth. For a larger drink, scale both liquids up in the same proportion rather than adding liquor by eye. Dry vermouth is a fortified wine, not a substitute for gin or vodka; look for it near other aperitifs or wines. If you cannot find dry vermouth, a small amount of fino or manzanilla sherry can work in a pinch, but it makes the cocktail rounder and more savory, so the result will not taste exactly like a classic martini.

Instructions

Chill the serving glass. Put a coupe or small martini glass in the freezer for 5 minutes. Alternatively, fill it with ice water while you prepare the drink, then discard the water and dry the glass. A cold glass helps the cocktail stay crisp after straining.
Measure the liquids. Add the gin or vodka and dry vermouth to a mixing glass or sturdy pint glass. Add the optional orange bitters now. Use a jigger or measuring spoon so the vermouth ratio stays consistent from one drink to the next.
Add ice and stir. Fill the mixing glass with the measured ice. Stir smoothly with a long spoon for about 25 to 30 seconds, until the outside of the glass feels very cold. Stirring chills and slightly dilutes the drink without making it cloudy or introducing the extra aeration that shaking can create.
Prepare the garnish. For a lemon twist, use a vegetable peeler to cut a strip of peel, avoiding as much of the bitter white pith as you can. Hold it over the drink with the colored side facing down and give it a gentle squeeze to release its aromatic oils. For an olive garnish, thread two olives onto a cocktail pick.
Strain and serve. Discard any ice water from the chilled serving glass. Strain the stirred cocktail through a Hawthorne or fine strainer into the glass, leaving the mixing ice behind. Add the lemon twist or olives and serve right away.

Stirring time is a useful starting point, not a rigid test: ice size, temperature, and the mixing glass all affect dilution. If you like a softer, less spirit-forward drink, stir for another 5 to 10 seconds. If the drink tastes watery, use larger, firm cubes and avoid stirring longer than needed. This recipe is for adults of legal drinking age; drink responsibly.

Tips

Keep the vermouth fresh. Unlike gin and vodka, vermouth is wine-based and its flavor fades after opening. Close the bottle firmly and refrigerate it; use it within about 1 to 3 months for the best flavor, following the bottle’s guidance. If it smells flat or tastes dull, replace it.
Choose gin or vodka intentionally. A London dry-style gin gives a juniper-forward, herbal martini, while a softer gin can make the drink more floral or citrusy. Vodka keeps the flavor more neutral, but it does not make the cocktail less alcoholic at the same measure.
Adjust the ratio in small steps. The 5:1 ratio is a starting point, not a rule. For a drier drink, reduce the vermouth to ¼ fluid ounce (7.5 ml); for a wetter, more vermouth-forward drink, increase it to ¾ fluid ounce (22 ml). Change one measure at a time so you can tell what you prefer.
Do not substitute sweet vermouth without adjusting expectations. Sweet vermouth creates a much sweeter, richer cocktail rather than a classic dry martini. If dry vermouth is unavailable, the sherry option in the ingredient notes is a closer dry substitute, though it brings a distinct nutty flavor.

Serving Suggestions

Serve the martini immediately after straining, while the glass and drink are cold. A small coupe or traditional V-shaped martini glass works; choose a glass that holds at least 4 fluid ounces (120 ml) so there is room for the drink without risking spills. Use a lemon twist when you want a bright, aromatic finish, or olives when you prefer a salty, savory bite. An olive’s brine is not included in this recipe, so add it only if you deliberately want a saltier drink.

For a simple gathering, offer both garnish choices and let each person choose. Measure each cocktail separately, or make a small batch in a chilled pitcher and stir it with ice just before serving. Keep snacks such as salted nuts, crackers, or a small plate of cheese nearby; their savory flavors pair naturally with the drink without requiring a complicated menu.

Variations

Vodka martini: Replace the 2½ fluid ounces (75 ml) gin with the same amount of vodka. Keep the vermouth, method, and garnish unchanged. This is the simplest variation and lets the vermouth and garnish stand out more.
Dirty martini: Stir in ¼ fluid ounce (7.5 ml) olive brine along with the gin and vermouth, then garnish with olives. Start with less brine than you think you need; it adds salt as well as olive flavor and can quickly overwhelm the drink.
Wet martini: Increase the dry vermouth to ¾ fluid ounce (22 ml) while keeping the liquor at 2½ fluid ounces (75 ml). The extra vermouth makes the drink more aromatic and less sharply spirit-forward.
Gibson: Make the standard gin or vodka martini and replace the lemon or olive garnish with one cocktail onion. The onion adds a savory, slightly sweet note, while the drink itself remains the same.
Fifty-fifty martini: Combine 1½ fluid ounces (45 ml) gin with 1½ fluid ounces (45 ml) dry vermouth. Stir and strain as directed. This equal-parts style is much more vermouth-forward than the recipe above and is a good choice for someone who wants the fortified wine’s herbal character to lead.

Storage and Reheating

A martini is best freshly stirred and served; reheating does not apply. Do not store it with ice, because melting ice will continue to dilute the drink. If you need to prepare ahead, combine the measured gin or vodka and vermouth without ice, transfer the mixture to a clean, tightly sealed bottle, and refrigerate it within 2 hours. Use it within 24 hours for the freshest flavor, then stir the chilled mixture briefly with ice and strain into a cold glass.

If you have already stirred a drink with ice and need to save it, strain it into a sealed container and refrigerate it within 2 hours. It can be kept for up to 24 hours, though it will be more diluted and less lively than a freshly made martini. Store lemon peel and olives separately, and add the garnish only when serving. Do not leave a prepared cocktail at room temperature for an extended period.

Frequently Asked Questions

What liquor goes in a martini?

Gin is the traditional base for a classic martini, paired with dry vermouth. Vodka is also widely used and makes a vodka martini. Either works with this recipe’s quantities; choose according to the flavor you enjoy rather than assuming one is stronger or more correct for every preference.

Is a martini made with gin or vodka?

It can be made with either. When someone says simply martini, many classic recipes use gin, while a drink made with vodka is usually called a vodka martini. The method and vermouth remain much the same, but gin contributes more botanical flavor.

What is the best ratio of liquor to vermouth?

This recipe uses 5 parts gin or vodka to 1 part dry vermouth, a balanced starting point. A drier martini contains less vermouth; a wetter martini contains more. There is no single ratio that suits everyone, so measure carefully and adjust in small increments.

Should a martini be shaken or stirred?

Stirring is the standard method for this spirit-and-vermouth recipe. It chills and dilutes the drink while keeping it clear and smooth. Shaking is an option if you specifically prefer a colder, more aerated texture, but it can make the cocktail cloudy and changes the mouthfeel.

Can I make a martini without vermouth?

You can serve gin or vodka very cold without vermouth, but that is closer to chilled straight liquor than a balanced classic martini. If you want a very dry style, try reducing the vermouth to ¼ fluid ounce (7.5 ml) rather than removing it entirely.

How do I make a martini less strong-tasting?

Use the wet-martini variation, with ¾ fluid ounce (22 ml) vermouth, or stir the drink a little longer to add modest dilution. You can also choose vodka or a less juniper-forward gin. These changes soften the flavor, but the cocktail still contains spirits, so serve it in a measured portion.

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