How to Make a Flawless Martini

A well-made martini is more than a drink; it's a conversation piece, a sign of sophistication for both maker and drinker, and one of the most enduring and widespread cocktails on the planet. Here's how to make yours stand out from the rest.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Gin or Vodka (quality counts)
• Dry Vermouth
• Ice
• Shaker
• Olives

1. First, chill a martini glass by filling it with ice, which you will dump out when you are ready to pour. This keeps the drink cold longer, but more importantly shows that this is no 'Jager-bomb'; your making a quality cocktail.
2. Inquire of whomever you are making the drink for if they have a particular taste in martinis; most often people prefer a 'dry' martini, meaning less than the 1/2 ounce of Dry Vermouth that is called for in traditional recipes. Very dry can mean just a drop, or even no Vermouth at all. Regular martini drinkers and connoisseurs know what they like--don't be afraid to ask. Also be sure he or she would like the traditional garnish of an olive.
3. That which no bar can be without. Pour 3 1/2 ounces of Gin (Which is standard, unless Vodka is requested) and 1/2 ounce of Dry vermouth, or adjusted proportions, into the shaker with the ice. Cap with the smaller shaker lid, and shake vigorously. (*Once the Gin hits the ice, the clock is ticking. See tips below).
4. Dump out the ice from the martini and add an olive. Strain the the martini into the glass, or 'crack' the shaker to do so, as in the image above, being careful not to let any ice fall into the drink.
   
   Serve and gloat.

Tips & Warnings

• Because a martini has one major ingredient, the quality of Gin or Vodka matters immensely--don't skimp. For Gin I like Hendrix, or at least Bombay Sapphire. For Vodka, stay at the level of Kettle One, Grey Goose, etc.
• A 'Dirty' martini just includes a little of the olive brine in the mix. I spoon a 1/4 ounce into the shaker when this is requested.
• A 'Gibson' martini just replaces the olive with a cocktail onion.
• A 'Gimlet' martini just adds a few squeezes of fresh lime juice.
• Three Ways to Kill a Martini:
• 1. Let it stand too long. Some ice melt is built into the recipe, but once the spirits hit the ice, get shakin' and strainin', lest you end up with much more than a glass full of diluted drink...
• 2. Too wet. Again, be clear on what is wanted. A little vermouth goes a long way, and a too dry martini will probably be tolerated, while a too wet martini can easily be scorned.
• 3. Too dirty. Olive brine also is a powerful flavor. In a pinch, you can always spoon in more, but you can never take it out.