Classic Martini

If you’ve ever wanted to master the classic martini at home, look no further than Martha’s go-to recipe. Served icy cold, it’s a bracing, spirit-forward drink that’s iconic for a reason. Besides ice, you’ll need two ingredients to make it: dry vermouth and either vodka or gin. (Martha prefers vodka, but the choice is yours.) You can opt to shake or stir it, just be sure to mix it long enough to properly dilute the alcohol, which is key to a smooth, sippable drink. Finish it off with a lemon twist, a few olives, or one of the more out-of-the-box suggestions below.

The 2 Ingredients that Make a Martini

Vodka or gin: Martinis were originally made with gin, and while traditionalists may insist that it's not a proper martini unless the base spirit is of the juniper-scented variety, vodka is a perfectly acceptable option as well. Since the taste of the spirit will be quite prominent, choose the best quality gin or vodka you can for this cocktail.

Vermouth: Regardless of the spirit you choose, there's another ingredient that's non-negotiable: dry vermouth. This fortified wine, which gets its complex flavor from a blend of botanicals, adds depth to this cocktail, softening the bracing intensity of the base spirit and making for a delightfully smooth drink.

How to Mix a Martini

Once you've settled on your ingredients, it's time to get mixing. There are two ways to get the job done: shaking or stirring.

Shake it: Combine base spirit and vermouth in a cocktail shaker tin, then fill with plenty of ice. Secure the lid and shake vigorously for 10 to 15 seconds, or until the shaker is icy cold and frosty. Strain into a glass.

Stir it: Combine base spirit and vermouth in a large glass or a cocktail shaker tin, then add plenty of ice. Use a bar spoon—or, if you don't have one, a metal skewer or chopstick—and stir until the vessel is frosty, about 30 seconds. Strain into a glass.

Serving Martinis, From Garnishes to Glassware

The garnishes: Finish each martini with a traditional garnish like skewered olives, a twist of lemon peel, or a cocktail onion. Less traditional but equally delicious garnishes include caper berries, orange or grapefruit peel, or blue cheese-stuffed olives.

To make a lemon twist, use a peeler or paring knife to remove a 2-inch strip of zest from a well-washed lemon. (Be sure to trim off any white pith, which can contribute a bitter taste to the drink.) Before adding it to the glass, give it a twist over the top of the cocktail, which expresses the essential oils.

The glassware: Martinis are best served in a conical cocktail glass aptly called a martini glass; you can also use a champagne coupe, which makes for a fun and stylish alternative. For those who prefer their martinis served on the rocks, rather than up, strain the cocktail into an ice-filled rocks glass instead.