The Martini is the most iconic cocktail in the world. Two ingredients, immaculately balanced, served brutally cold. Get it right and there's nothing better. Get it wrong and you've made a drink no one will finish. The good news: it's not hard. It just needs the right gin, the right ratio, the right ice, and 30 seconds of stirring.
This is our house Martini, built around Naught Classic Dry Gin, a juniper-led London Dry style we made specifically for drinks like this one.
INGREDIENTS:
- 70ml Naught Classic Dry Gin
- 10ml Noilly Prat Dry Vermouth
- 1 dash orange bitters (optional but recommended)
GARNISH:
- Lemon Twist (or three olives on a pick if you prefer)
INSTRUCTIONS:
Pour the gin and vermouth into a mixing glass filled with fresh, hard ice. Stir slowly for 30 seconds, long enough to chill the spirits to around 0°C and add the right amount of dilution. Taste the ingredients to check the balance.
Strain through a julep strainer into a pre-chilled coupe or martini glass. Express a lemon twist over the surface, then drop it in (or discard, depending on preference).
The right gin matters
A Martini is the most honest cocktail there is. The gin has nowhere to hide. A weak or over-flavoured gin will make a dull, muddled Martini; a structured, juniper-led gin will make one that's crisp and alive on the palate. Naught Classic Dry Gin is a London Dry style built for this drink: juniper-forward, structured, never overpowered by the vermouth.
You'll also love
- Martinez, the Martini's older, sweeter ancestor
- Aviation, a pre-Prohibition gin classic with maraschino and crème de violette
- Negroni, the equal-parts stirred cocktail that's almost as iconic
Frequently asked questions
What's the best ratio for a Martini?
For our house Martini, 70ml gin to 10ml vermouth (7:1) is a "dry" style that lets the gin lead. Modern bartenders increasingly favour a wetter 5:1 or even 4:1 ratio for a more layered, complex drink. Anything below 2:1 is closer to a Reverse Martini. There's no single right answer. Try the 7:1 first, then experiment.
Should you shake or stir a Martini?
Stir it. Shaking a Martini bruises the gin, over-aerates it, and over-dilutes it. You end up with a cloudy, watery drink. Stirring for 30 seconds achieves the same chill and the right amount of dilution while keeping the spirit silky and clear. The exception is a Vesper (gin + vodka + Lillet), which is traditionally shaken because James Bond ordered it that way in 1953.
Gin or vodka in a Martini?
Gin. A vodka Martini is a different drink. It's basically very cold vodka with a hint of vermouth, and while it can be lovely, it lacks the botanical character that defines the classic Martini. If a recipe just says "Martini", gin is the historically correct answer; vodka is the post-WWII variation. Naught Classic Dry is built for gin Martinis specifically.
How cold should a Martini be?
Around 0°C, properly cold. The single most common Martini mistake at home is not getting it cold enough. Use the largest, hardest ice cubes you can, stir for the full 30 seconds, and always pre-chill the glass (either in the freezer for 10 minutes, or by filling it with ice water while you mix).
Olive or lemon twist?
Lemon twist is more aromatic. The citrus oils lift the juniper and brighten the drink. Olives add a savoury, briny dimension that some drinkers love and others can't stand. There's no wrong answer. If you're undecided, try one of each at home and pick a side.
What's a "dirty" Martini?
A Dirty Martini adds a splash of olive brine (5-10ml) to the standard recipe, then garnishes with three olives instead of a twist. It's salty, savoury and polarising. Martini purists hate it, but it's been a staple of American bar culture since the 1940s.
