Martini

Rating: 3.58 stars
12 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

This is the perfect cosmopolitan drink - very dry, and very smooth.

By Jen

Gallery

Recipe Summary

prep:
2 mins
total:
2 mins
Servings:
1
Yield:
1 serving
Nutrition Info
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified

Directions

  • Scoop ice into a shaker. Pour in gin and vermouth. Cover shaker, and gently shake to mix vermouth and gin. Pour drink, without ice, into a cocktail glass. Gently drop olive or lemon twist into the glass. Serve.

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Nutrition Facts

Per Serving:
205 calories; protein 0g; carbohydrates 1.9g; fat 0g; cholesterol 0mg; sodium 9.2mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Jeff
Rating: 4 stars
01/25/2008
This will make a good martini, but I suggest using 3 oz of a premium gin. Another key component to a GREAT martini is it being very well chilled. Start with your glass filled with crushed ice and water to chill glass. (pour out when glass is well chilled) Stanless steel shakers work best because they rapidly take the cold from the ice. 3 queen olives are a must. Read More
Helpful
(33)

Most helpful critical review

Beckerkorn
Rating: 2 stars
01/25/2007
There should be a lot less vermouth. I use half a cap. Also the recipe forgets to mention that martinis can be served down on the rocks. If you do shake it keep in mind that the whole point of shaking is to aerate the liquor which changes the taste - so shake it well not gently. If you want you can add baby pickled onions on a pick instead of an olive in which case it is called a Gibson martini. Read More
Helpful
(40)
12 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Beckerkorn
Rating: 2 stars
01/25/2007
There should be a lot less vermouth. I use half a cap. Also the recipe forgets to mention that martinis can be served down on the rocks. If you do shake it keep in mind that the whole point of shaking is to aerate the liquor which changes the taste - so shake it well not gently. If you want you can add baby pickled onions on a pick instead of an olive in which case it is called a Gibson martini. Read More
Helpful
(40)
Jeff
Rating: 4 stars
01/25/2008
This will make a good martini, but I suggest using 3 oz of a premium gin. Another key component to a GREAT martini is it being very well chilled. Start with your glass filled with crushed ice and water to chill glass. (pour out when glass is well chilled) Stanless steel shakers work best because they rapidly take the cold from the ice. 3 queen olives are a must. Read More
Helpful
(33)
GAGA27
Rating: 4 stars
08/29/2002
Nice and dry! Read More
Helpful
(27)
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Thomas
Rating: 4 stars
08/29/2002
This martini is one of the driest and perfect ones that I've had in a long while. Thanks Jen! Read More
Helpful
(16)
DENVERCHERYL
Rating: 4 stars
08/29/2002
Yummy and impresses the guests! Use large olives and plastic toothpicks Read More
Helpful
(7)
cooking in cow town
Rating: 3 stars
04/09/2003
a little to much vermouth Read More
Helpful
(6)
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GrillLover
Rating: 3 stars
09/15/2010
Bond got it all wrong. I was a "shaker" too because of him until I tasted a "stirred". Read More
Helpful
(6)
Sherri Blout
Rating: 1 stars
08/29/2002
Thought it was awful but I don't drink much so that could be why. Read More
Helpful
(6)
Chris Leate
Rating: 3 stars
07/30/2016
I've given you three stars as how a man makes his martini is a very personal thing; however that for me is not the way you make a gin martini. Winston Churchill: "The way to make the perfect Martini is to pour an ice cold gin drop an olive in it and bow in the direction of France". This is almost definitely a misquote. Winston is correct about the vermouth though if he may be exaggerating slightly. The way I make one is to fill a shaker with ice pour in about the same measure or vermouth as you have there but shake with just the vermouth so that the ice gets a covering then pour the liquid away. I then pour in the gin gin gently as to not bruise it and stir it rather than shake it to retain the flavour. Always Noilly Prat dry vermouth and always a top shelf gin. Stuffed olive or flamed lemon rind is fine dirtyness is to your own discretion Read More
Helpful
(2)
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