Martini Recipe UK: A Crisp, Classic Dry Gin Martini

A classic dry gin martini is a chilled, spirit-forward cocktail made with gin and a little dry vermouth, then finished with a lemon twist or green olive. This UK-friendly recipe uses clear millilitre measures and a simple stirring method for a smooth, cold drink with the balance easy to adjust to your taste.

Ingredients

60 ml gin (2 fl oz; ¼ US cup)
10 ml dry vermouth (⅓ fl oz; 2 US teaspoons)
1 generous cup ice cubes (about 140 g; the weight varies with cube size)
1 strip lemon peel, about 5 × 2 cm (2 × ¾ in), or 1 large green olive, for garnish

Choose one garnish, or use both if that is how you like your martini. Dry vermouth is a fortified wine, not sweet white wine; it adds herbal, lightly floral notes and softens the gin. If you cannot find dry vermouth, a small measure of another dry white vermouth is the closest substitute. Sweet vermouth will make the drink noticeably richer and sweeter, so it is not a like-for-like replacement.

Instructions

Chill the glass. Put a small cocktail or martini glass in the freezer while you prepare the drink. If there is no room, fill the glass with cold water and a few ice cubes, then empty it just before straining. Chilling the glass helps the finished cocktail stay cold; it does not need to be frosted.
Measure the ingredients. Add the gin and dry vermouth to a mixing glass or a sturdy, wide glass. Use a jigger or measuring spoons if available: the difference between 10 ml and a much larger splash of vermouth is noticeable in a drink this simple. Start with the listed 6:1 gin-to-vermouth ratio, then adjust next time if you prefer a drier or more aromatic result.
Add plenty of ice. Tip the ice into the mixing glass so it reaches close to the top. More ice cools the drink efficiently and tends to melt more slowly than a few small pieces. If your ice is wet or has been sitting out, drain away any pooled water before adding it, so you do not dilute the cocktail before stirring.
Stir until cold. Stir steadily with a long spoon for about 20–30 seconds, moving the spoon around the inside of the glass rather than churning the ice. The drink should feel very cold against the side of the mixing glass. Stirring chills, dilutes and combines the ingredients while keeping the cocktail clear. Avoid shaking unless you specifically prefer a more aerated, cloudy texture.
Strain and garnish. Discard the water or ice from your serving glass if you used it to chill. Strain the cocktail into the glass, leaving the mixing ice behind. For a lemon twist, hold the peel over the drink with its coloured side facing down and gently bend it to release the fragrant oils across the surface, then drop it in or rest it on the rim. For an olive, add it on a cocktail pick or place it directly in the glass. Serve straight away.

Tips

Use a ratio as a starting point, not a rule. The 60 ml gin to 10 ml vermouth ratio gives a dry but recognisably vermouth-seasoned martini. For a drier drink, reduce the vermouth to 5 ml (1 teaspoon); for a more rounded, less spirit-forward version, try 15 ml (1 tablespoon). Keep track of your preferred amount so you can repeat it.
Choose a gin you enjoy neat. Gin is the main flavour here, so its botanicals will come through clearly. A classic London dry style gives a crisp, juniper-led result, while a more citrus- or floral-led gin changes the aroma without needing any other ingredient. There is no need to use a rare bottle; freshness and a flavour profile you like matter more.
Do not skimp on ice or stir time. The drink needs enough ice to become properly cold, and a brief stir may leave it too warm and sharp. Conversely, stirring for a long time with small, melting ice can make it watery. Use solid cubes and taste the result after the first attempt, adjusting your next stir by a few seconds if needed.
Keep the garnish simple and fresh. Use only the coloured zest of the lemon peel, avoiding too much white pith, which can taste bitter. If you choose an olive, drain it briefly so excess brine does not take over the drink. A tiny splash of olive brine can be added deliberately for a savoury variation, but it is better to begin without it.

Serving Suggestions

Serve the martini immediately in a chilled cocktail glass, ideally with a small plate or napkin for the glass and a cocktail pick for an olive garnish. It is a strong, compact drink, so a single serve is usually enough to pour at a time. If you are making drinks for guests, measure each one separately or stir a small batch in a larger mixing vessel, then strain into individual chilled glasses.

A bowl of salted nuts, plain crisps, or small savoury bites makes a suitable accompaniment without competing with the gin’s aroma. Keep food flavours restrained if you want the drink to remain the focus: very spicy, sugary or strongly flavoured dishes can make the dry herbal notes seem less balanced. For a more substantial spread, serve alongside simple canapés such as smoked salmon on toast or a small plate of olives and cheese.

This cocktail contains alcohol and is for adults of legal drinking age; drink responsibly.

Variations

Vodka martini: Replace the 60 ml gin with 60 ml vodka (2 fl oz; ¼ US cup), keeping the vermouth amount the same. The result is cleaner and less botanical because vodka contributes less of the juniper and herb character that defines a gin martini.
Extra-dry martini: Use 5 ml dry vermouth (1 teaspoon) with the same 60 ml gin. You can also rinse the chilled glass with vermouth and discard the excess, but measuring a small amount directly into the mixing glass is easier to repeat and wastes less.
Wet martini: Increase the dry vermouth to 15–20 ml (1 tablespoon to 1 tablespoon plus 1 teaspoon). This gives the cocktail more wine-like, herbal flavour and takes the edge off the gin. Make this adjustment gradually, because a small increase has a clear effect in a single serving.
Dirty martini: Add 5–10 ml olive brine (1–2 teaspoons) along with the gin and vermouth. Use less brine for a subtle savoury note and more for a saltier, more pronounced olive flavour. Taste the brine first, since its saltiness varies between jars, and choose an olive garnish to match.
Orange or cocktail onion garnish: A thin strip of orange peel gives a softer citrus aroma than lemon. A small pickled onion makes a Gibson-style variation; its sharp, pickled flavour is more pronounced, so keep the vermouth ratio the same for the first try and see whether you want to adjust it later.

Storage and Reheating

A martini is best made to order and served as soon as it is strained. Ice continues to melt in the drink, so a poured cocktail will gradually become weaker and less crisp; do not store it with ice or expect reheating to improve it. Reheating is not applicable to a cocktail.

If you have mixed more gin and vermouth than you need, put the undiluted mixture in a clean, covered bottle and refrigerate it within 2 hours. For the best aroma, use it within 24 hours. When ready to serve, stir a measured portion with fresh ice and strain into a chilled glass. Do not keep a finished, diluted martini at room temperature for longer than 2 hours; discard it rather than saving it for another occasion. Keep leftover garnish covered in the refrigerator and use it promptly.

Frequently Asked Questions

Should a martini be shaken or stirred?
A classic gin martini is usually stirred. Stirring chills and dilutes the spirits while keeping the drink clear and smooth. Shaking is an acceptable preference if you enjoy a colder, more aerated drink with a cloudy appearance, but it is not necessary for this recipe.

What is the best gin-to-vermouth ratio?
There is no single ratio everyone prefers. This recipe uses 60 ml gin to 10 ml dry vermouth, a dry-leaning balance that still lets you taste the vermouth. Use 5 ml for a drier drink or increase to 15–20 ml for a more vermouth-forward one. Make one change at a time so you can tell what suits you.

Can I make a martini without a mixing glass?
Yes. Use a sturdy glass or small jug with enough room for the liquid and ice, then stir with a long-handled spoon. Strain through a cocktail strainer if you have one; otherwise, hold a small sieve over the serving glass as you pour. Avoid using a narrow container that makes it difficult to stir without spilling.

Can I make martinis ahead for a gathering?
You can combine gin and vermouth in a covered bottle and refrigerate it for up to 24 hours for good flavour. Keep the mixture undiluted, then stir each portion with fresh ice shortly before serving. For a larger batch, multiply both ingredients by the number of servings, but leave enough room in your mixing vessel to stir comfortably.

Why does my martini taste too strong or too watery?
A martini is intentionally spirit-forward, but it can taste especially sharp if it has not been stirred long enough or the glass and ingredients are warm. Stir with plenty of solid ice until very cold. If it tastes watery, the ice may have been wet or melting, or the drink may have been stirred too long; use fresh, firm cubes and serve as soon as you strain.

Is dry vermouth interchangeable with sweet vermouth?
Not exactly. Dry vermouth is lighter and less sweet, which suits the crisp profile of this recipe. Sweet vermouth has a richer, sweeter flavour and will change the drink substantially. If it is all you have, try a very small quantity first rather than replacing the dry vermouth measure for measure.

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