Gin Martini

Why This Recipe Works

The character of a classic gin martini is defined by the delicate balance of botanical flavors and aromas imparted by both gin and dry vermouth. However, the proper balance of these elements is the subject of much discussion. To boot, over decades and across countless bartender reference guides, the ratio of gin to vermouth recommended for a “classic” martini has varied significantly. How “wet” or “dry” a martini is depends on the amount of vermouth; the more vermouth, the wetter the martini. Over time, popular versions of the classic martini have gone from wetter to drier. In older cocktail recipes, martinis approached a nearly equal ratio of gin to vermouth (now referred to as a 50-50 martini). Current fashion calls for ranges from about 2.5:1 to 5:1. Through our testing, we settled on a ratio of 4:1, which allowed tasters to appreciate the distinct flavor notes of both the gin and the vermouth. We favored London dry gin, with its juniper-forward, citrus-tinged flavor profile. To make a drier martini, reduce the vermouth to ¼ ounce; to make a wetter martini, increase it to ¾ ounce. (Or try Julia Child's favorite, the upside-down martini, with 2 ounces of vermouth and 1 ounce of gin.)