“A Martini is like a woman’s breast. One is not enough, two is just right and three is too many.”

Gilberto Preti – Dukes Hotel

“I like to have a Martini, two at the very most. After three I’m under the table. After four I’m under my host!”

Dorothy Parker

“A martini should always be stirred, not shaken, so the molecules lie sensuously, one on top of the other.”

Evelyn Waugh 

Probably the most famous cocktail in the world and a firm favourite of mine. Not for the feint hearted, this drink is more or less entirely gin, with a touch of dry vermouth and a little dilution. This recipe is for a classic ‘Dry Martini’, other variations are listed at the bottom…

Glass: Work it out for yourself!
Garnish: Lemon twist, or olive

Add the vermouth to a boston glass filled with ice. Stir and coat the ice fully, then discard the vermouth. Next add the gin and stir for around 30 seconds, until the liquid is very cold. Stir too long and you’ll dilute the drink too much, not long enough and the drin wont be cold. Strain into a martini glass straight from the freezer. Drink before it gets to warm.

Variations

Wet Martini: Don’t discard the vermouth before adding the gin
Franklin Martini: Named after Franklin T Roosevelt – Garnish with two olives
Gibson Martini: Garnish with a little pickled onion
Churchill Martini: Make it as dry as possible (just the lightest hint of vermouth). CHurchill claimed that a glance at the bottle of vermouth across the room was all that was required.
Dirty Martini: Add a barspoon of the olive brine to the drink
Naked Martini: Use an atomiser to coat the glass with vermouth, then simply pour in gin from the freezer (no dilution)