Find & make your perfect Martini: Preparation

Preparation

Before making Martinis, you should prepare what you need:

• Gin or vodka: can be stored on the shelf out of direct sunlight, or if you’re making a Direct Martini (see Method), put it in the freezer. We recommend just transferring 100ml or so in a small bottle. Most freezers aren’t cold enough to freeze gin and vodka (it depends on ABV, but 40% ABV spirits will freeze at about -27°C), but it will come out as a viscous liquid.
• Vermouth: must always be stored in a fridge once opened and consumed within 6 weeks, as it will oxidise (like wine, it goes off). We strongly recommend investing in vacuum wine stoppers (e.g. VacuVin) while storing vermouth in the fridge.
• Garnish: you will need fresh unwaxed lemons (for Twists), pickled silverskin onions (for Gibsons), or Olives in brine (for Dirty Martinis)
• Ice: If stirring, or shaking a Martini (see method) you will need good quality ice. Preferably clear cubed ice.
• Glass: Because a Martini is served without ice, the glass must be frozen. It takes a freezer at least 15 minutes to freeze a glass, so just put a dry glass in the freezer. While a V-shaped glass is known as the 'Martini' glass, we actually recommend using the old champagne coupe or Nick & Nora style glasses for Martinis, as that’s what they were originally served in. However, any good stemware (glass with a stem, even a wine glass) will work for a Martini – by holding the stem your hands don’t heat up the glass and therefore the drink stays colder for longer.
• Kit: 
  • You’ll need a good vegetable peeler and knife for lemon twists.
  • Cocktail sticks for olives and onions.
  • If stirring you will need a mixing glass, a bar spoon and either a Hawthorne or Julep strainer. You can substitute the mixing glass with a pint glass, a bar spoon for a teaspoon and something long like a chopstick and the strainer just holds back the ice while pouring.
  • If shaking, you will need a Cocktail Shaker and a Hawthorne strainer and a fine strainer (i.e. a small sieve or tea strainer). You can substitute a shaker with a thick solid jar and use the cap to hold back the ice.
  • And if you’re serving direct you just need the glass and the gin frozen.