Now, the ratio of gin to vermouth. A classic martini is about 2:1 (two parts gin to one part dry vermouth). But people love to go "extra dry," which usually means they rinse the glass with vermouth and then pour pure gin.
I get it. You don’t want to taste the vermouth. But if you completely eliminate it, you’re just drinking cold gin. That’s a pint, not a cocktail. The vermouth is the bridge between the spirit and your palate—it adds texture and a whisper of herbs.
How to make the perfect martini
Don’t be afraid of it. A good Martini has a subtle, silken finish, not the burn of a liquor shot.
The Garnish: Outcome or Ornament?
This is where things get personal. The classic martini comes with either a twist (a strip of lemon peel, expressed over the glass) or an olive (usually a green olive, pitted and sometimes stuffed with pimento).
You’d think this is simple, but it’s actually a philosophical choice. A twist adds brightness and a citrus note that cuts through the gin’s botanicals. An olive adds a salty, briny “dirty” element that anchors the drink to the earth.
Never, ever use a cherry. If you see a cherry in a martini glass, you are looking at a grenade that needs to be disarmed.
