When thinking about cocktails, none are more iconic than the Martini. A drink steeped in history and cinematic references, this classic cocktail has stood the test of time and is again, enjoying yet another moment in the limelight. The Martini stands the test of time owing to its ease of preparation (but difficult to master), availability, and of course, customisability.
Like many pre-prohibition era drinks, the Martini has a clouded history, with three possible stories of how the serve came to be. One theory suggests it was named after the brand of vermouth used in the drink, while another states that it was created in 1911 by an Italian immigrant bartender in New York named Martini di Arma di Taggia, who made a cocktail consisting of gin, vermouth, orange bitters, and olive to garnish.
What we do know, however, is that the Martini is an evolution of its predecessor, the Martinez, which was served in the early 1860s at the Occidental Hotel in San Francisco, where people would go to quench their thirst before taking a ferry to the town of Martinez in California.
Owing to the rich history of the drink and its symbolic opulence, the Martini has undergone many iterations. Bartenders have played with ratios, ingredients, and the style of serve over the years. To understand all the possible variations of this drink, we have broken them down into three categories; ratio variations, addition variations, and twists.
RATIO VARIATIONS
DRY MARTINI
The original iteration of the Martini from 1911 is now known as the Dry Martini. The choice of gin or vodka, and the amount of vermouth in a Dry Martini will vary from bar to bar, and in some bars, even bartender to bartender. A generally accepted ratio for a dry martini sits at 6:1 spirit to vermouth, however, some purists take the advice of Winston Churchill, who states that a glance at the vermouth bottle is sufficient.
Ingredients:
60ml London Dry Gin OR Vodka
10ml Dry Vermouth
1 Dash Orange Bitters (2 if using a smaller dasher bottle)
Method:
Stir over ice. Strain into a martini glass. Garnish with a Lemon Twist OR Olive on a skewer OR both.
WET MARTINI
The Wet Martini, like the other ratio-based variations that follow in this article, does not have a clear time or place of origin, and most likely stems from multiple locations at multiple times. I believe these are “botched” ratios of the original Dry Martini (botched is in quotations as all of these variations are still very much quaffable).
The Wet Martini ratio lies between 2:1 and 3:1 spirit to vermouth, and is less dry owing to the larger pour of vermouth - hence the Wet Martini.
My perfect Wet Martini sits at a comfy 3:1 and is served with a lemon twist and a sidecar of mixed pickles and olives.
Ingredients:
60ml London Dry Gin OR Vodka
20ml Dry Vermouth
1 Dash Orange Bitters (2 if using a smaller dasher bottle)
Method:
Stir over ice. Strain into a martini glass. Garnish with a Lemon Twist OR Olive on a skewer OR both.
50/50 MARTINI
The 50/50 Martini does exactly what it says on the tin, spirit and vermouth in equal parts, stirred over ice and served as cold as possible. This is a great Martini for after dinner if the wine goes down a little too smooth, as the equal share of vermouth results in a considerably lower ABV for the cocktail.
Ingredients:
40ml London Dry Gin OR Vodka
20ml Dry Vermouth
1 Dash Orange Bitters (2 if using a smaller dasher bottle)
Method:
Stir over ice. Strain into a martini glass. Garnish with a Lemon Twist OR Olive on a skewer OR both.
REVERSE MARTINI
This one is one that you do not see in the wild very often, and if while sitting at the bar, you overhear someone order this, you can rest assured they do or have worked in bars at some point in their life. This Martini takes the original 6:1 ratio of the Dry Martini and flips it on its head, resulting in a low ABV, vermouth forward serve spiked with the splash of spirit. This Martini variation makes a great daytime sipper if you find yourself in for a longer session.
Ingredients:
10ml London Dry Gin OR Vodka
60ml Dry Vermouth
1 Dash Orange Bitters (2 if using a smaller dasher bottle)
Method:
Stir over ice. Strain into a martini glass. Garnish with a Lemon Twist OR Olive on a skewer OR both.
SLIGHT VARIATIONS
Alongside all the possible combinations of ratios, the Martini also has variations depending on added modifiers. Although each modifier is added in minuscule quantities, these minor modifications result in a brand-new drink unique enough to stand apart from the crowd, yet holding enough of the DNA of the original Martini to have an unmistakable resemblance.
DIRTY MARTINI
Quite possibly the variation responsible for the current resurgence of the Martini, this variation takes your Martini ratio of choice and adds a splash of olive brine to the mix. This results in a Martini with its flavours boosted by the salt within the olive brine, and a nice spicy kick from it too!
Ingredients:
60ml London Dry Gin OR Vodka
10ml Dry Vermouth
1 Dash Orange Bitters (2 if using a smaller dasher bottle)
5-10ml Olive Brine depending on your preference
Method:
Stir over ice. Strain into a martini glass. Garnish with an Olive on a skewer.
GIBSON MARTINI
The Gibson is an underrated Martini variation that unjustly gets less love than its dirty counterpart. However, pickled onions deserve just as much love as olives. Changing out the olive brine for pickled onion brine adds a bright acidity and slight sweetness to the drink making it extremely pleasing on the palette.
Ingredients:
60ml London Dry Gin OR Vodka
10ml Dry Vermouth
1 Dash Orange Bitters (2 if using a smaller dasher bottle)
5-10ml Pickled onion brine depending on your preference
Method:
Stir over ice. Strain into a martini glass. Garnish with a Pickled Onion on a skewer.
BURNT MARTINI
This unique Martini variation plays on the potently peated flavour profile of Islay Single Malt Scotch Whisky. Rinsing the glass with peated Islay Single Malt before straining your Dry Martini gives the drink a distinct smoky aroma without overpowering the playdate of botanicals from the vermouth and spirit. A Martini to try if you also enjoy a dram!
Ingredients:
60ml London Dry Gin OR Vodka
10ml Dry Vermouth
1 Dash Orange Bitters (2 if using a smaller dasher bottle)
5ml Peated Islay Whisky
Method:
Stir over ice. Strain into a martini glass. Garnish with Flamed Orange Twist.
VESPER MARTINI
By far, the most famous variation of the Martini to exist, thanks to author Ian Fleming in his inaugural James Bond novel, Casino Royal, in 1953. This Martini is unique for a couple of reasons, firstly, it does not allow you the choice of gin or vodka, but rather uses both. Secondly, this is the only Martini any bartender will say is better shaken than stirred. Opting to shake rather than stir results in a colder, more diluted martini that allows the botanicals of the aromatised wine to sing.
Ingredients:
60ml London Dry Gin
20ml Vodka
5ml Quinquina
5ml Lillet Blanc
Method:
Shake over ice. Fine strain into a martini glass. Garnish with a lemon twist.
TWISTS ON THE CLASSIC
TUXEDO NO. 4
This bone-dry Martini variation is a personal favourite. Taking the Wet Martini ratio of 3:1 and using fino sherry in place of the usual dry vermouth, results in a crisper, fresher, and slightly more savoury martini. The traditional garnish in an orange twist but an olive would not be out of place in the glass either.
Ingredients:
60ml London Dry Gin
30ml Fino Sherry
1 Dash Orange Bitters (2 if using a smaller dasher bottle)
Method:
Stir over ice. Strain into a martini glass. Garnish with an Orange Zest
ALASKA
This honeyed, citrus-forward Martini uses one of my favourite bartending techniques - the regal stir! Expressing an orange zest into the mixing tin you build the drink in and stirring with the peel in the tin as well allows for an incredibly complex citrus profile with a well rounded bitterness as well. The combination of orange, absinthe, and Yellow Chartreuse is an excellent one and despite having never been there myself, this martini somehow makes me feel reminiscent of an Alaskan summer sunset.
Ingredients:
50ml London Dry Gin
15ml Yellow Chartreuse
2 Dashes Orange Bitters (4 if using a smaller dasher bottle)
1 Dash Absinthe (2 if using a smaller dasher bottle)
2 Drops 20% Saline Solution
Orange Zest Coin expressed and dumped into stirring tin
Method:
Stir over ice. Strain into a martini glass. Garnish with an Orange Zest.
OBITUARY
What would a New Orleans take on a classic be without a little bit of Absinthe? This simple twist removes the classic orange bitters for a sparing pour of the wormwood-based liqueur. This Martini variation was popularised in 1940s New Orleans at Lafitte’s Blacksmith Shop and has been seeing a rise in popularity alongside its other martini compatriots.
Ingredients:
60ml London Dry Gin
10ml Dry Vermouth
3 Dashes Absinthe (6 if using a smaller dasher bottle)
Method:
Stir over ice. Strain into a martini glass. Garnish with an Olive on a Skewer.
By Fowwaz Ansari
