How to Make a Great Martini

First of all, let's get one thing straight: a martini is made with gin and vermouth. Some people substitute the gin with vodka and will call it a "vodka martini" or a "vodkatini" but it is definitely not a true martini. Vodka is a neutral alcohol, meaning it is meant to be flavorless. Martini enthusiasts make their drinks with gin because they appreciate the taste of gin, which is a liquor flavored primarily with juniper berries among numerous other botanicals. If this is a taste you have no wish to acquire then you should not be drinking a martini.

Gin

Martini enthusiasts are often fiercely loyal to the brands of alcohol they use once they have found a favorite. By far the predominant brand is Gordon's London Dry, although those who stick with Beefeater, Bombay Sapphire, or Tanqueray would strongly argue that point. Gordon's was the preference of James Bond in his famous "Vesper Martini". The Gordon's of James Bond's setting, however, was of a higher proof then what you would find in a local neighborhood liquor store in the United States, and thus is often substituted with Tanqueray by those who feel it better duplicates the flavor of Gordon's in its original form. Both brands are actually owned by the same company, Diageo. The choice of gin always comes down to a matter of personal preference, so try different brands until you find one that you like.

Vermouth

The importance of the choice of vermouth is dependent upon one's choice of recipe. In a recipe for a dry martini, little to no vermouth may actually be used in the cocktail, and thus the choice of vermouth becomes rather arbitrary. On a humorous note, many who prefer a dry martini follow an old tradition that states that no vermouth should actually touch the gin, but rather a tightly-capped bottle of vermouth should be passed over the shaker or glass, or that the two bottles should be juxtapositioned so as to allow a ray of sunlight to pierce through the glass of the vermouth and into the bottle of gin. Taking this one step further, Winston Churchill was famous for briefly glancing across the room at the bottle of vermouth while mixing his drink to achieve the proper proportions. All this is rather silly. Vermouth is included in a martini because it well compliments the flavor of gin. This being said, you should experiment with the proportions of gin and vermouth until you find a ratio that suits your personal preference. A good starting point is a ratio of three parts gin to one part vermouth. As far as brands, an inexpensive one could be Lejon Extra Dry. You might also try Martini (a brand by Martini & Rossi) or Noilly Prat.

Method

Gin may be kept at room temperature, but always store vermouth in the refrigerator to preserve the flavor. The tools of the trade are a shaker, a strainer (often specialty shakers are designed with a strainer opening at the top with a removable cover), and a chilled cocktail glass (or sometimes a champagne flute). Fill the shaker with ice and pour in the gin and vermouth. Some traditionalists believe that a martini should be "stirred and not shaken" because shaking the alcohol over ice will allegedly "bruise" the gin and produce an inferior taste. Don't believe it. There is no solid evidence to support this theory and it has largely been abandoned. Shake vigorously, as doing so will quickly bring the liquid to an ice-cold temperature, but not for too long as the alcohol will become diluted with water. This process is an art. Strain into the glass and garnish with either a green olive or two, or with a thin slice of lemon peel. Often, when a lemon peel is involved, the peel is rubbed around the inside of the glass before adding the alcohol so as to leave an oil residue. Some people insist that the olives are to be eaten first, but that is also up to you. The drink has a crisp and clean taste, but with many rich and satisfying undertones. Ice-cold, it is a great choice for a hot summer day. Enjoy!