In the mixing glass, combine the vodka or gin and vermouth. Fill with ice and stir for 30 seconds or until well chilled.
Strain into a chilled martini glass. Garnish with a lemon twist or olives.
Notes
Use a chilled glass. The best martinis are served ice cold, so put your glass into the freezer for about 30 minutes before you whip up your cocktail.
Stir the martini. Stirring the martini for about 30 seconds will cause the ice to melt and dilute the alcohol slightly for a perfectly balanced flavor.
Don’t use crushed ice. It will melt too quickly and water down the martini. Larger ice cubes are best.
Don’t serve this martini over ice. Adding ice to the glass will make a very watered-down drink.
For a dry martini: A dry martini is simply one with less vermouth, so reduce the amount of vermouth until the cocktail is as dry as you want it.
To make a dirty martini recipe: Add a splash of olive brine, or up to 1 ounce for lots of olive flavor.
To make a 50/50 martini, use equal parts of gin/vodka and vermouth. This is a less boozy option.
If you prefer a sweet martini, try my French martini or swap out the dry vermouth for an equal amount of sweet vermouth in this recipe.
Add a dash of orange bitters, which brightens up the cocktail with zesty citrus flavor. Definitely opt for a twist of lemon peel garnish if you go with this variation!