The Martini is the most-discussed cocktail in the canon. It has the smallest number of ingredients (two, sometimes three) and the largest number of opinions per ingredient. To order a Martini well, you have to know what you are asking for. Here is the working framework.

The base specification

A Martini is gin (or vodka) stirred with vermouth, strained into a chilled glass, garnished with lemon peel or olive. The simplest version is approximately 60ml gin + 15ml dry vermouth, stirred 25 seconds over ice, strained into a frozen coupe or martini glass, peel expressed and discarded (or olive added).

Everything else is variation on this base.

The ratio question

The historical ratio swung wildly:

  • 1860s: 1:1 gin to vermouth (the Martinez precursor)
  • 1920s: 2:1
  • 1950s: 5:1 (the post-war Martini)
  • 1980s: "just wave the vermouth at the glass" (the bone-dry era)
  • 2000s onwards: a return to 4:1 or 3:1 (the craft-cocktail-era correction)

The modern bartender's default is 4:1 (60ml gin to 15ml vermouth). Drier than mid-century, wetter than the 1980s. The vermouth is meant to be tasted, not hidden.

Gin or vodka

The classical answer: gin. The Martini was designed for gin's botanicals to balance vermouth's herbs.

The James Bond answer: vodka. Cleaner, less character, easier to drink very cold.

The both-are-valid answer: gin gives you a drink, vodka gives you a vehicle. Both are correct depending on what you want.

For first-time Martini drinkers: order gin and try it before deciding vodka is "smoother". Most "I don't like Martinis" reactions come from over-dry vodka Martinis, not from gin.

Dry, wet, perfect

Dry: less vermouth. Typically 5:1 or 6:1. The vermouth becomes nearly invisible.

Wet: more vermouth. 3:1 or even 2:1. The vermouth is a co-star, not a supporting actor.

Perfect: equal parts dry and sweet vermouth, in addition to the gin/vodka. 60ml gin + 7.5ml dry vermouth + 7.5ml sweet vermouth. Less common today but historical and worth trying.

Dirty

A Dirty Martini adds olive brine (typically 5-15ml) to the base build. The brine adds salinity, umami, and slight cloudiness. The drink becomes savoury rather than purely botanical.

Dirty Martinis polarise. Some bartenders refuse to make them. We pour them gladly; the brine integrates the olives flavour into the drink rather than leaving the olive as a separate snack.

For a serious Dirty: use Castelvetrano olive brine, not the chemical-tasting standard pickling liquid. Brine to taste, 5ml minimum.

The garnish question

Lemon peel: expressed (oils squeezed onto the glass surface), then dropped in or discarded. Brightens the gin's citrus botanicals. Default for gin Martinis.

Olive: one large green olive (Castelvetrano if available) on a pick. Adds salinity. Default for vodka Martinis and Dirty Martinis.

Cocktail onion: makes the drink a Gibson. A small pickled onion replaces the olive. Slightly tart, herbaceous, cult.

Twist or both: some drinkers order "lemon and olive". Acceptable but reads as indecision. Pick one.

Shaken or stirred

Stirred is correct for a true Martini. Stirring chills and dilutes the drink without aeration. The result is silky, dense, and crystal-clear.

Shaken creates micro-bubbles, dilutes faster, and produces a colder but slightly murky drink. The James Bond preference. Some bartenders consider shaking "bruising the gin" (a contested claim; aeration affects mouthfeel but not gin character).

If you ask for "shaken", a good bartender will shake. If you have no preference, stirred is the orthodox answer.

The vermouth question

The Martini stands on its vermouth. Cheap vermouth (oxidised, stored at room temperature, supermarket brands open for months) makes a bad Martini regardless of how good the gin is.

Working Martini vermouth: Dolin Dry, Noilly Prat Original Dry, La Quintinye Vermouth Royal Extra Dry. Open bottles must be refrigerated. Discard after 4-6 weeks open.

Some bars use unusual dry vermouths or aperitifs (Lillet Blanc, Cocchi Americano, Mancino) for character. Worth knowing if you want a "Mancino Martini" or similar variant.

How to order one with confidence

The complete specification: "Gin Martini, 4 to 1, stirred, with a twist."

The compact version: "Gin Martini, slightly wet, twist."

The expert order: "Tanqueray Martini at 3 to 1 with Dolin Dry, double-stirred, expressed lemon peel discarded."

The "I trust you" order: "Bartender's choice Martini, gin-based, lean wet."

Any of the four works. The first three give the bartender precision. The fourth gives the bartender room to make their best Martini for you.

Related reading

Frequently asked questions

How do I order a Martini with confidence?

Use one of four sentences. Complete: gin Martini, 4 to 1, stirred, with a twist. Compact: gin Martini, slightly wet, twist. Expert: Tanqueray Martini at 3 to 1 with Dolin Dry, double-stirred, expressed peel discarded. Or just say bartender's choice Martini, gin-based, lean wet.

What ratio should I order?

The modern default is 4:1 (60ml gin to 15ml vermouth). Wet is 3:1 or 2:1 with vermouth as a co-star. Dry is 5:1 or 6:1 with vermouth nearly invisible. We lean wetter than the 1980s bone-dry era. Vermouth is meant to be tasted.

Should a first-time Martini drinker pick gin or vodka?

Pick gin. The Martini was designed for gin's botanicals to balance vermouth's herbs. Most I don't like Martinis reactions come from over-dry vodka Martinis. Try a gin Martini at 4:1 with a twist before deciding vodka is smoother.

What is a Dirty Martini?

A Dirty Martini adds 5 to 15ml of olive brine to the base build. The brine adds salinity, umami, and slight cloudiness, turning the drink savoury rather than purely botanical. Use Castelvetrano olive brine, not chemical-tasting standard pickling liquid.

Where can I get a proper Martini in PJ?

Dissolved Solids at 43-1 Jalan SS20/11 Damansara Kim keeps Dolin Dry and Noilly Prat refrigerated; WhatsApp +60 11-4008 7607. Soluble Solids at 50-1 Jalan SS2/24 will build a Gibson, Vesper, or perfect Martini on request; WhatsApp +60 11-1682 8651.