Every serious cocktail bar has an opinion on the Martini. Dry vs wet, gin vs vodka, twist vs olive, stirred vs (incorrectly) shaken. Our version is closer to the classic 6:1 wet-side build than to the bone-dry "just a whisper of vermouth" school. The vermouth is the point.

Ingredients

  • London Dry gin (or vodka) 60ml
  • Dry vermouth 10ml
  • 1 dash orange bitters (optional but recommended)
  • Lemon twist OR two olives on a pick

Method

  1. Chill a coupe in the freezer (or fill with ice + water and let sit while you mix).
  2. Combine gin, vermouth, and bitters in a mixing glass with plenty of ice.
  3. Stir long and cold, 25-30 seconds. The mixing glass should frost on the outside.
  4. Discard chilling ice/water from the coupe. Strain in.
  5. For lemon twist: express the peel over the drink (twist to spray oil), then drop or hang on the rim. For olives: two on a pick, dropped in.

The dry vs wet debate

Dry (1:6 vermouth-to-gin or less, the modern norm): the gin dominates, the vermouth is a whisper. Reads as a cold pour of gin with botanical accent.

Wet (1:3 to 1:1): the vermouth is structurally important. Drink reads as more complex, more cocktail-like, less "neat spirit".

We default to 6:1 because it sits between the two and lets the vermouth contribute. Anyone who wants drier or wetter, just tell us.

Gin vs vodka

Gin Martini: the original. Juniper and botanicals carry the drink.

Vodka Martini: cleaner, less complex, more about texture and chill. Bond's version. Many bartenders consider it a different drink.

Neither is wrong. Both have champions.

Stirred, never shaken

Bond was wrong. A shaken Martini is over-diluted, cloudy from aeration, and has tiny ice shards. A stirred Martini is clear, cold, silky, and properly balanced.

The only Martini you shake is one with fruit juice (an "Espresso Martini" or fruit-flavored modern variant). Classic Martini: stir.

See stirred vs shaken for the longer answer.

Variations worth knowing

  • Dirty Martini: add a spoon of olive brine. Salty, savoury.
  • Gibson: garnish with pickled onion instead of olive or lemon.
  • Vesper: equal parts gin + vodka + Lillet Blanc. Big and cold.
  • 50/50: equal parts gin and vermouth. The opposite of the modern bone-dry trend.
  • Reverse Martini: mostly vermouth with a splash of gin. Italian style, lower-ABV.

Related

Frequently asked questions

What glass is the Martini served in?

A chilled coupe, a Nick & Nora, or the iconic V-shaped Martini glass. Up, no ice, garnished with a lemon twist or two olives on a pick. The classic V-glass is the most recognisable but the coupe and Nick & Nora hold the cold longer because the bowl is closer to the stem. We default to a coupe.

Can I substitute the gin in a Martini?

Yes, with vodka, and you get a Vodka Martini. The original is gin and many bartenders consider the vodka version a different drink entirely. Gin's juniper and botanicals give the drink complexity; vodka gives texture and chill but less character. Bond was wrong about the shake, but he was right that vodka makes a perfectly legitimate Martini. Pick your faction.

How strong is a Martini?

Around 28 to 32 percent ABV in the glass after stirring. One of the strongest classic cocktails because there's almost nothing diluting the spirit. The vermouth adds a little volume; the dilution from stirring adds a little more. Built to sip slow; one Martini is a real drink, two is a commitment to the night.

Where can I order a Martini in PJ or KL?

At Dissolved Solids in Damansara Kim, Petaling Jaya (43-1 Jalan SS20/11, Tue to Sun 15:00 to 01:00, WhatsApp +60 11-4008 7607) and at Soluble Solids in SS2, Petaling Jaya (50-1 Jalan SS2/24, Wed to Sun 18:00 to 01:00, WhatsApp +60 11-1682 8651). Both bars are in Tatler Asia Top 20 Bars 2025/26. Tell the bartender how you take yours: wet, dry, dirty, Gibson, twist or olive.

What food pairs with a Martini?

Briny and salty. Oysters, caviar, smoked salmon, anchovy crostini. Olives obviously, especially the Castelvetrano ones with bread. Aged hard cheese. Pickled things. For Malaysian context, the Martini stands up to ulam and sambal belacan; the briny vegetable assortment lines up with the olive note. Avoid anything sweet.