how to make a martini

Photo by Julia Gartland Prop Stylist: Megan Hedgpeth Food Stylist: Anna Billingskog

Author Notes

In the '50s, martinis were what Mom and Dad sipped before a dinner of meatloaf, garden salad, and creamed corn.

Not anymore, of course. Cocktails have made an extraordinary comeback, and the martini is undoubtedly leading the charge. It has a clean, bracing taste, and we won't lie—drinking one just makes you look classy.

Where was the cocktail born? The most referenced story in the history books is that it all started in the 1860s with a cocktail called a Martinez, made of gin, sweet vermouth, bitters, and maraschino liqueur. Recipes evolved from there, but the martini pioneer is still largely unknown: "It's kind of like asking who made the first airplane," cocktail author Barnaby Conrad said in one interview.

Ratios back in the early days were often 1:1 gin to vermouth. From there, they've skyrocketed as high as 100:1, but the recipe below is my favorite blend.

How to Make the Perfect Martini for You:

• Never freeze your alcohol—the ice you use during stirring not only chills the liquid down efficiently, but it infuses it with enough water to temper the alcohol burn. Water is an essential component of a well-mixed martini.
• Feel free to play with the vermouth ratio a bit according to your own palate.
• Many classic recipes call for orange bitters. I like a few drops for extra complexity, and if you make yours this way, invite me over.
• Whatever you do, drink your martinis in moderation. Heed the words of Dorothy Parker:

"I like to drink a Martini
But only two at the most.
Three I'm under the table,
Four I'm under the host."

Gin and stirred, this drink is the most classic cocktail of all. —Erika Kotite

Test Kitchen-Approved

Cook time 5 minutes
Makes 1

Ingredients

2 ounces gin
1 ounce vermouth
Green olive or lemon twist, for serving

Directions

Into a shaker filled partway with ice, pour the gin and vermouth.
Stir vigorously with a long-handled cocktail spoon for at least 30 seconds.
Strain into a chilled martini glass. Garnish with the olive or lemon twist.

I spend about an equal amount of time behind the laptop and behind the stove. In between preparing and writing about food, I love to hang out with my husband, three children, big shaggy dog and two cats. History is also my thing, especially the Regency period, U.S. Westward expansion and World War II. Favorite drinks: good pinot noirs and classic martinis. Favorite book: Pride & Prejudice. Favorite obsessions: Laura Ingalls Wilder and South Dakota