How To Master The Martini

If there’s one thing I have learned in the process of writing a book about the Martini it’s that there’s no such thing as the perfect Martini. It’s a drink that is as particular as how you take your tea. The right ratio of vermouth to gin, the type of garnish, the style of glass – tinkering with all these things is part of its pleasure. My perfect Martini changes from day to day and, sometimes, over the course of an evening. 

I do believe, though, that there are some golden rules that will elevate pretty much any Martini. And the good news is that most of these steps are remarkably easy. 

6 Golden Rules For A Martini

Rule No.1: Freeze Your Glass

Nothing makes a Martini look really pro quite like a frozen glass. So chuck out the fish fingers immediately, and make way for your cocktail coupes. An ice-glazed glass looks mouth-watering, it’s also exciting to touch, and it will help your Martini stay nice and cold for just that little bit longer. I keep a few glasses stored in my freezer door, permanently, but just a couple of minutes will do the trick. If space doesn’t allow, fill the glasses with ice and a splash of water and leave them to stand while you mix the drink. And then tip away the meltwater before using (obviously).

Rule No.2: Use Good Ice

A warm Martini is a lousy Martini however well you mix it – so consider ice your number one most important ingredient. Ice cubes should be clean and odour-free (no frozen peas attached or aromas of Bolognese please), and really generous in size, as large cubes melt slower, which means you can chill the drink fast, without it getting too dilute. Fill your mixing glass or shaker two-thirds full with ice at least (and freeze your mixing glass too if you can). 

Rule No.3: Use Good Ingredients

You don’t need expensive ingredients to make a good Martini – but you do need sound quality. And I often find the classic brands are the best team-players. For gin, citrussy Beefeater, drier Tanqueray or the more delicate Plymouth. For the vermouth Noilly Prat Dry is king, or for something lighter and fresher Martini Extra Dry isn’t bad either. 

Pexels; Mathilde Langevin

Rule No.4: Consider the Garnish

The garnish has the power to make a Martini or absolutely sink it – so it’s very important you don’t treat this last detail as an afterthought. For a twist, use nice, fresh lemons with skin that’s firm and zesty (unwaxed ideally). When it comes to olives I like something on the generous side with no stuffing or seasoning – big fat Nocellaras are my favourite. (And yes it’s perfectly okay to have a twist and and olive – that’s often how I like it). 

Rule No.6 Have a Routine

A Martini’s window of perfection is fleeting, so it helps to have a routine. Get your glass in the freezer first, then turn off your phone and all other distractions. Put on a record, perhaps, or light some candles. Banish noisy children and needy pets from the kitchen and then assemble your tools. And then, only then, begin to mix your ingredients. Don’t remove your glass from the freezer until the last possible second. And then sit down with your perfect Martini and savour the moment. 

The Martini: The Ultimate Guide to a Cocktail Icon by Alice Lascelles (Quadrille 2024) is out 26 September 2024. RRP £18.99. Instagram @alicelascelles.