How to make Martini

What does a Martini taste like?

A traditional Martini tastes dry, strong and clean, with gin providing most of its flavour. Juniper, citrus peel, herbs and spices create the drink’s botanical character, while dry vermouth adds subtle floral, herbal and wine-like notes. The result should feel balanced rather than simply tasting of chilled gin.

Its texture is smooth and lightly silky after proper stirring and dilution. A lemon twist gives the aroma a fresh citrus edge, while an olive adds a savoury, slightly salty accent. The finish is usually crisp and warming, although the exact dryness depends on how much vermouth is used.

The history of the Martini cocktail

The exact origin of the Martini is uncertain. It developed during the late nineteenth century, probably from earlier drinks such as the Martinez and other combinations of gin, vermouth and bitters. Early recipes were often sweeter than the dry Martini commonly served today.

As London dry gin and French dry vermouth became more popular, the cocktail gradually took on its modern form. During the twentieth century, increasingly dry versions became fashionable, sometimes using only a small amount of vermouth. Vodka Martinis also became widely known, although gin remains the traditional base.

How a Martini is prepared and served

A classic Martini is stirred with ice and strained into a chilled Martini glass, coupe or Nick and Nora glass. Stirring chills and dilutes the drink while preserving its clear appearance and smooth texture. Shaking creates more aeration, extra dilution and a slightly cloudy look.

The usual garnish is either a lemon twist or a green olive. Vermouth should be refrigerated after opening, as stale vermouth can make the cocktail taste flat or sour. Common mistakes include using warm glassware, under-diluting the gin, adding too little vermouth for balance or allowing the drink to warm before serving.

Martini styles and serving occasions

The Martini works particularly well as an aperitif or a slow early-evening cocktail. Its dry, botanical profile pairs naturally with oysters, smoked fish, olives, salted nuts and simple canapés. Because it contains little dilution and no soft mixer, it is stronger than its elegant appearance may suggest.

A Dry Martini uses less vermouth, while a Wet Martini contains more for a softer, more aromatic profile. A Dirty Martini includes olive brine, creating a salty and savoury drink. A Gibson is garnished with a cocktail onion, and a Vodka Martini replaces gin with vodka for a cleaner, less botanical version.