The martini is one of the most iconic cocktails – nay, drinks – in the world.
There are countless variations, but if you want to learn how to make the drink favoured by James Bond, Esquire's Food Editor Tom Parker Bowles has the only recipe you need.
The most important thing here is having the best quality ingredients, so make sure you check out our guide on how to restock your alcohol cabinet with the best spirits on the market.
The martini is the greatest cocktail of them all, so simple yet so fiendishly hard to get right. It’s an iconic sip, one that, in the words of Lawrence Durrell, “fairly whistles through the rigging”.
When I talk about the martini I mean dry, bone dry, with the vermouth (Martini Extra Dry or Noilly Prat) merely hinted at rather than sloshed in with a liberal hand.
This is a short, sharp, grown-up drink. But reader beware. As James Thurber so sagaciously noted, “One martini is alright, two are too many, three not enough”.
Shopping list (serves 2):
Dry French vermouth
2 x 125ml gin (or vodka)
2 x green olives or twist of lemon rind
The guide :
1 Put 2 martini glasses in the freezer for a few hours.
2 Fill a small atomiser with vermouth, then spray a fine mist on the frozen martini glasses — or just wash out the glass with a jig of vermouth and pour away the excess.
3 Mix the gin (or vodka if you’re making a vodka martini) with ice in a shaker or mixing glass, stirring about 50 times before straining into the vermouth-sprayed glass.
4 Add an olive or a twist of lemon rind and serve immediately.
Let’s Eat: Recipes from my Kitchen Notebook by Tom Parker Bowles is out now