How to make the perfect martini, according to a master mixologist

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Watch too many Bond films and you might be convinced that ‘shaken’ or ‘stirred’ is the only choice that matters when ordering a martini.

In fact, the fabled cocktail has countless permutations and a large brood of descendants ranging from the Cosmopolitan to the Appletini. There was a point in the development of the martini where “tini” was appended to the name of almost every drink in a cocktail class.

The first known documentation of this now-classic drink is credited to legendary bartender Jerry “the Professor” Thomas in 1862. The Martini is believed to be an offshoot of the Martinez that Thomas created in the 1850s.

Since then, this wonderful libation has spawned a subculture that can be identified by its signature glass. I had the privilege of giving a talk on the martini by the famous figure in the cocktail world, Dale DeGroff. Listening to the stories and learning the history is almost as enjoyable as the drink itself, which as I mentioned earlier can be made in all sorts of ways.

Here are my tips, along with four favorite recipes.

The glass

A martini, a coupé glass, or even a Nick and Nora will do. I prefer a nice stem so the cocktail doesn’t get warm in your hands. Rinsing your glass with cold water and popping it in the freezer for a few minutes before preparing your cocktail also helps.

The ghost

I’m a purist. London dry gin. Beefeater, Tanqueray, Fords, Sipsmith. you get the picture If this style of gin doesn’t appeal to you, something more botanical might be your speed. There are plenty on the market, and if vodka happens to be your jam, don’t hesitate to rock it.

vermouth

Dry vermouth is white wine infused with plants. Please buy a quality one and make sure you keep it in the fridge after opening.

Ice

You will see me writing about this often. It’s an ingredient that gets overlooked. Once diluted, it can add flavor to your cocktail. Purity matters. Use filtered or bottled water when making ice. I make a habit of making fresh ice cream at home. The last thing you want is ice cream that’s been in the freezer for months.

The olives

If you prefer a dirty martini, it’s because you love the salty, salty note that olives add to a cocktail. Pick a good one. You know those queen olives stuffed with allspice gel? That’s right, it’s a solid gel. A mashed pepper curdled with agar-agar. It won’t kill you. I just thought you should know. I prefer Castelvetrano olives. They are slightly smaller. But the taste and texture are wonderful.

Shaken vs. stirred

We know that 007 preferred the latter. But what’s the difference? There’s a certain smoothness that comes from stirring a cocktail. A good stir for a 20 second count is enough. That said, I’ve been known to like it shaken too. Tiny slivers of ice dance on top of the cocktail, showing it’s as cold as it gets. Some people say that shaking hurts the alcohol. I say it’s a pub myth. Bottom line, you do what you like. You’re the one drinking it.

Fancy Gin Cocktail -1862 The Bartender’s Guide by Jerry Thomas

1 dash of gum syrup

2 dashes of Bogart’s Bitters by Bitter Truth

1 wine glass (60ml) Old Duff Genever

3 dashes (1/2 teaspoon) Dry Curaçao

Garnish: lemon zest

Preparation: Fill one third with fine ice, shake well and strain into a glass. Garnish with lemon.

Gin Martini by Dale DeGroff

3 1/2 ounces London Dry Gin

1/2 ounce Speciale Ambrato Vermouth

Garnish: 1 lemon zest

Method: Combine all ingredients in a mixing glass with ice. Strain into a chilled coupe glass.

dirty martini

2 1/2 ounces London Dry Gin

1/2 ounce dry vermouth

1/2 ounce olive brine

Garnish: 3 Castelvetrano olives

Method: Combine all ingredients in a mixing glass with ice. Strain into a chilled coupe glass.

espresso martini

2 ounces of vodka

1/2 ounce coffee liqueur (usually Kahlúa)

1 ounce espresso

1/2 ounce simple syrup

Method: Combine all ingredients in a mixing glass with ice. Strain into a chilled coupe glass.

A classically trained chef and cocktail master, Shaun Lewis is General Manager of Long Island’s Old Westbury Golf and Country Club and is a regular contributor GOLF.com.