Martini cocktails recipe

Gin A true martini is made with gin. London dry gin is traditional and offers a balanced blend of juniper and botanicals. Beefeater’s gin is a prime example and an excellent choice, whether you’re serving your martini with a twist or making it dirty. Gin forms the backbone of martini flavor, so your choice of gin is key. Choose the gin that suits you best. Hendrick’s is an unconventional gin with light cucumber flavor that would be lovely in a martini served with a lemon twist. …or vodka While gin is classic, you might prefer vodka. I get it. Sometimes I’m more in the mood for a vodka martini. Vodka is less complex than gin so it yields a simpler drink. Any high quality vodka will do, such as Tito’s or Grey Goose. Dry vermouth It’s easy to think of a martini as a glass of straight liquor, but vermouth is absolutely key. Dry vermouth is clear or very pale yellow in color, so it blends in visually with the rest, but offers complex botanical flavors that you might describe as citrusy, herbaceous or floral. Dolin dry vermouth is light and citrusy and just right for martinis, in my opinion. Compared to sweet vermouth, which is red, dry vermouth is made without any added sugar—hence the term dry. Perhaps confusingly, a “dry martini” is made with less dry vermouth than usual. Tip: Vermouth will keep well in the fridge for up to three months. If you find yourself with extra, you might enjoy it over the rocks or mixed with sparkling water for a spritz. Garnishes Now then, are you serving your martini with a twist or green olives? There’s no wrong answer, but you must choose one of the two. Unless you’re making a dirty martini (option provided within the recipe), in which case olives are the definite choice. Tip: If you’re opting for a twist, try to twist your lemon peel directly over the drink before dropping it in. Twisting it releases some of the oils, which will impart extra flavor to your drink.