The origin of the martini is sometimes shrouded in myth, but one popular account suggests that it is the natural evolution of the Martinez cocktail:
— 2 oz sweet vermouth
1 oz gin
1 tsp maraschino liqueur
1 dash bitters
Stir. Strain into cocktail glass.
Garnish with a quarter lemon wheel —
The martini’s popularity skyrocketed during prohibition (1919 – 1933): whiskey took too long to mature; however, gin could be produced quickly and at a low-cost. With the end of prohibition, gin’s quality improved and the classic martini became even more favored by the fashionable crowd.
The concept of a dry martini, contrary to popular belief, had nothing to do with the content of vermouth. Originally, the only available vermouth was a sweet Italian variety. The French, bless them, produced a dry vermouth, which marked the beginning of the dry martini. The concept of a perfect martini has similarly been twisted: the term perfect pertains to any vermouth drink that contains an equal measure of sweet and dry.
So, what is a classic martini? For a start, the martini snob would insist it be stirred: shaking can create air bubbles, which results in a murky drink, indicating that too much water has been released from the ice cubes, causing the gin’s flavor to be ‘bruised.’
I use a metal shaker, but gently swirl the mixture for thirty seconds, which chills the liquid-nectar nicely, but doesn’t ‘bruise’ the gin. I use Bombay Sapphire Gin (not too expensive, pretty smooth), but tastes vary, so you may enjoy another brand more. And I use extra dry, Stock vermouth.
Thinking ahead:
For best results, keep the vermouth in the refrigerator, and cool the gin and the martini glass in the freezer for two hours prior to creation. Also — this is important — have plenty of ice cubes handy (martinis should be cold). Have your favorite jazz (I prefer hard-bop from the mid-50s) or classical music cued on your sound system (if you must, listen to other music; after all, it’s your life). Some connoisseurs insist that the more formally you dress, the better the drink tastes, but I have no problems enjoying a martini in shorts and a T-shirt.
Ingredients (not quite a classic, but I like the measures below. Currently, I prefer close to a 5:1 gin/vermouth ratio, but please experiment: it’s your drink, for your enjoyment. Some people like to add a dash of Angostura bitters; all the power to them, but I don’t. If you don’t like green olives, you can substitute a lemon twist):
Slightly more than 2 ½ oz gin
Slightly less than ½ oz extra dry vermouth
2 or 3 large green olives (even people who don’t like martinis seem to enjoy the ‘tipsy’ olives. I like to share (but not my drink))
Lots of ice cubes
Standard Operating Procedure:
- Fill a metal shaker (or mixing glass) with ice cubes.
- Pour the vermouth and gin into the shaker (or mixing glass)
- Swirl the shaker (or stir the mixture) for thirty seconds.
- Strain the liquid into a chilled martini glass (gently coax the last three drops out).
- Garnish with olives
- Enjoy; drink slowly, and your anxiety will dissolve.
- Repeat steps 1 through 6 as necessary (but be careful; martinis can be dangerous).










