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| Welcome to MartinisOnline.com | Correct Martini   4.10/5(20 votes) VoteIngredients:
| 6Part(s)Gin | | 1Part(s)Dry Vermouth | | 2GarnishGreen Olive |
Instructions:
Stir Only. Fill shaker with ice.Add ingredients. Go around rim 5 times with stirring spoon. Do not bruise cubes. Notes:
The objective is to merely chill the liquor. Serve in chilled glass Send this recipe to a friend | 
Attributed To:
heavyk
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| Visitor Reviews | a Zigy's Martini Lounge regular chimes in
If y'all want more than one 'tini you'd better cut down on the 6 to 1 ratio....just a few drops of vermouth swilled around a chilled glass and tossed is sufficient for 2 jiggers of Beefeater.
Absolutely (not the vodka) stir. Not because gin bruises, but stirring is less diluting and you don't get those annoying ice crystals floating atop the drink.
Lastly, tradition holds the only true garnishs for a classic martini are either an olive (or three, never two) or a lemon find twist.
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the old codger (who insists a classic martini can be only gin and vermouth....anything else is a "martinot") | Vodka?
Malcolm!!! James Bond a vodka martini afficionado? I don't think so, my friend . . . You need to re-read Fleming's CASINO ROYALE. Here, in his own word's, is the recipe for Bond's favored libation: "A dry martini," he said. "One in a deep champagne goblet . . . Three measures of Gordon's (gin), one of vodka, half a measure of Kina Lillet (vermouth). Shake it very well until it's ice-cold, then add a large thin slice of lemon peel. Got it?" | Never an even # of olives!!!!
The 6:1 ratio is definately too much vermouth. I prefer 8:1 with the vermouth frozen till it's nice and slushy in the glass instead of stirred with the gin and ice. Oh, an it is bad luck to have an even # of olives. Always use 1 or 3 but never, never, never 2! | OH PLEASE
The comments on this page are pathetic. If you can`t spell french words correctly, DON`T use them. The effect is lost, ruined...
Just enjoy the drink! | Lady Di is getting warm
Lady Di is very close. There should be only about 2 drops of vermouth in the martini, but you should drop (or if you have the right tools, spray) the vermouth on the top of the gin. Also, make sure to rinse the olives before dropping them in so they don't fill the martini with brine | IT'S TOO WEAK
The classic martini is a blend of 8 parts gin to 1 part dry Vermouth. The key, however, is the amount of ice used. I have found that one ice-cube per serving is ideal. Stir until the ice-cubes are nearly dissolved. I agree, never ever shake a gin martini. | This IS the way to make a martini
The comments about shaking instead of stiring is popular because of James Bond, not actually about what is proper. Bond represents everything that the stereotypical nose-up-in-the-air martini drinker isnt. Thats why he drinks VODKA martinis SHAKEN not stirred. Shaking a martini provides a much larger air-martini interfacial surface area, which allows gas to dissolve into the alcohol (this is typically called "bruising" the gin). This prodces a lighter martini which is generally avoided by the martini conniseur. The PROPER martini, however is NOT shaken, it is stirred to avoid bruising. It is your choice what to garnish it with. | new thing i tried
i agree with shaken till cold. try this - when placing the gin and glass in the freezer, put a very small layer of vermouth in the glass to freeze until ready to serve. also try freezing the olive(s). it'll act like an ice cube without diluting the drink. | | < > |
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