Ingredients:

  • 5 fl oz (75 ml) High-quality Gin (London Dry preferred, chilled)
  • 4 fl oz (12 ml) Dry Vermouth (must be fresh, e.g., Dolin, Noilly Prat)
  • 1 cup (250 g) Large, dense Ice cubes
  • 1-3 Spanish Queen Olives (Pitted, brine-cured)
  • 1 strip Lemon peel (for a Twist)

Instructions:

  1. Freeze the Glass: Ensure the chosen Martini or Coupe glass has been chilling in the freezer for at least 30 minutes. A warm glass will instantly ruin the cocktail.
  2. Ready the Garnish: If using olives, skewer them. If using a twist, cut a generous, clean strip of lemon peel, avoiding the bitter white pith.
  3. Prepare the Mixing Vessel: Fill your mixing glass two-thirds full with the quality, dense ice cubes.
  4. Introduce the Vermouth: Pour the measured dry vermouth (12 ml / 0.4 oz) directly over the ice.
  5. Add the Gin: Pour the chilled gin (75 ml / 2.5 oz) into the mixing glass over the ice and vermouth.
  6. The Stirring Ritual: Insert the bar spoon and stir gently but deliberately for a minimum of 25 to 30 seconds. The goal is to reach maximum chill and achieve the perfect 20-25% dilution. The exterior of the mixing glass will become heavily frosted.
  7. The Strain: Remove the chilled glass from the freezer. Place the Hawthorne strainer over the mixing glass and strain the cocktail cleanly into the chilled vessel, preventing any ice shards.
  8. Garnish (Choice A - Olive): Drop the skewered olives into the drink.
  9. Garnish (Choice B - Twist): Hold the lemon peel skin-side down over the glass. Twist the peel sharply to express the aromatic oils over the surface of the drink, then wipe the rim with the peel.
  10. Serve Immediately: The Martini’s excellence lies entirely in its temperature. Serve instantly.