The gin you use is up to you – do pick something with a punch of juniper. Please don’t listen to James Bond though…. Always stir, don’t shake – this reduces the opportunity for the melting ice to dilute the drink!
- 1/2 oz. Dry Vermouth (Noilly Prat)
- 4 oz. Gin
- Fill a metal shaker with cracked ice.
- Pour the vermouth into the shaker, stir vigorously and then discard the liquid (though this is up to whoever is drinking this – and however ‘dry’ they want the drink: Less vermouth = dry martini).
- Add the gin to the rinsed ice, and stir for about 30 seconds before straining into chilled martini cocktail glass.
- Either squeeze oil from lemon peel onto the drink and garnish with a twist of lemon, or garnish with olive.
Years ago at The Royalton Hotel in New York I saw the Mixologist spray vermouth onto the glass with a rather natty silver bullet atomizer after the drink had been poured, which added a bit of theatre…. perhaps a stretch too far for an evening at home?!