The Martini

Pour over cubed ice in a mixing jug, and stir briskly (but don’t churn, you don’t want to aerate your drink!). Double strain – no one wants ice shards in their Martini – into a small chilled coupette and garnish with an olive, lemon twist or cocktail onion. A small chilled glass makes a big difference. You’ve taken the care to chill and dilute the drink until it is at its peak and a small chilled glass helps preserve this snapshot for a greater length of time. Who wants a warm martini?

The perfect aperitif; a holy trinity of gin, vermouth and water chilled to perfection. The botanicals in the vermouth mimic those of the gin, all opened up by a touch of dilution. I’ve always preferred my Martini a little wetter than the dry version modern fashion chooses (a reference to the proportion of gin to vermouth). It also makes a huge difference the vermouth or gin you vary as different brands and styles have their own distinct character. Experiment and see what works for you!

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