How to make the perfect Martini cocktail

As the most iconic cocktail in the world, the Martini holds much allure for drinkers the world-over, yet many lack the know-how to produce the perfect serve.

We ask a panel of experts to tell us how they think the perfect Martini cocktail should be made

Since some prefer theirs shaken, not stirred, wet rather than dry, dirty rather than clean, it can be a tricky business to produce the perfect Martini cocktail.

With The Spirits Business‘ Snow Queen Martini Masters fast approaching, we ask a panel of experts to shed a little more light on the elusive cocktail.

Max Warner, international brand ambassador for Plymouth Gin, Yoann Lazareth, bar manager of London’s Bulgari Hotel, and Thomas Aske, director of Fluid Movement and winner of last year’s Snow Queen Martini Masters, all offer their perspectives.

We divide their advice into three separate sections: recipe for disaster, what to remember and how to impress.

Click through the following pages to discover how to make the perfect Martini cocktail.

Are you a bartender who thinks you already know how? Well then show us by entering our annual Snow Queen MartinI Masters 2014, here.

Recipe for disaster

MW: Part of the fun when it comes to making a Martini is being able to experiment and discover what works. Mixing varying types of vermouth to create an alternative style of cocktail doesn’t have to be a crime; it’s a great opportunity to find your own perfect Gin Martini balance.

YL: Bartenders tend to use any kind of pickle or macerated olives and the result is sometime contestable. Citrus twist, olives, and onion should be the only partner of a real Dry Martini.

TA: A bona fide Martini should retain its translucence, timeless appearance and most importantly its potency. The introduction of fresh fruit, liqueurs and agents that soften the personality of this classic drink must be omitted at all costs.

What to remember

MW: You can make a Martini in a number of different ways to alter the taste. Removing the Vermouth after coating the mixing glass is great if you like a Dry Martini, while keeping it in the cocktail makes for a “wetter” version. The twist can also alter the flavour; using a lemon garnish results in a citrus finish, while an olive garnish leads to savoury. The key to a great Martini is the quality of the ingredients – with so few being used, each individual element really stands out. I’d also recommend choosing a quality vermouth, such as Lillet or Noilly Prat.

YL: Nicknamed the King of Cocktails, the Martini is undoubtedly the ultimate cocktail able to express the value of gin or vodka. Getting dryer through the ages, it has always been a cause for controversy among bartenders. Many variations have been created carrying the name of Martini, often referring only to the shape of the glass. It is really imperative to keep the combination of vermouth and gin in a Martini. The choice of ice will affect your final drink too as it affects dilution, and I suggest keeping your mixing glass cold.

TA: A Martini is a personal statement and as such the key to a good one is communication between bartender and guest. Ensuring that the correct questions are asked will ensure that the cocktail is a perfect fit, just like a tailored suit. How dry, whether vodka or gin, which brand and garnish preference are the minimum considerations.

How to impress

MW: The Marguerite cocktail is in my opinion the best way to introduce consumers to Gin Martinis. The recipe, which was first published in New York in 1896, includes ⅔ Plymouth Gin – its smooth texture makes it ideal for gin Martinis – ⅓ French Vermouth and a dash of orange bitters.

YL: My ultimate Martini would be 75ml of Plymouth Blue from the freezer, with 10ml of Dolin Dry vermouth and a dash of Reagan bitters. This Martini changes as you progress with it, expressing itself differently when the temperature rises gradually.

TA: The Black Cat’s Martini served at The Worship Street Whistling Shop blends classic and contemporary by using the 18th century-inspired Cream Gin with 10ml of Noilly Prat to bring out the buttery richness of the gin, with a radish for garnish.