The martini is pretty much my favorite cocktail, and is almost always the drink I make when I get home from work and need a little help with my lifestyle. Because several friends have, at various times, asked for my thoughts on what makes a perfect martini I thought I would hold forth with my favorite recipe as well as a suggestion for a martini that might appeal to people who are used to vodka cocktails and/or super-dry (very little vermouth, if any at all) martinis.
Dramnut’s Favorite Martini
- 2 1/4 oz. Beefeater Gin
- 3/4 oz. Dolin Dry Vermouth
- 2 dashes Bitter Truth Orange Bitters
Stir for a long time with lots of ice. Strain into a well-chilled coupe/cocktail glass and garnish with a lemon twist. Double strain if you have lots of ice fragments.
Regan’s No. 6 or Angostura Orange Bitters can be substituted (and I often do) for a slightly different flavor and aroma. Watch the quantity though, the dasher sizes on these bottles vary widely. You may want to tweak the amount of bitters, in any case.
I also frequently switch out the orange bitters altogether for a couple of other kinds. My favorites here are the Bitter Truth Celery and the Fee Brothers Whisky Barrel Aged.
Like I said, the Beefeater is my favorite for my everyday martini, but I do often try others. Examples that I think work very well in these proportions are the Beefeater 24 (if you can get it) and Broker’s.
Training Wheels Martini
- 2 1/2 oz. Bluecoat Gin
- 1/2 oz. Dolin Dry Vermouth
- 1 or 2 dashes Bitter Truth Orange Bitters
Stir for a long time with lots of ice. Strain into a well-chilled coupe/cocktail glass and garnish with a lemon twist.
You can leave the bitters out entirely if you (or your audience) don’t like them. The western dry style gin, particularly the Bluecoat, tones down the juniper in favor of stronger citrus character which many people find an easier stepping stone to the more juniper-forward london dry and plymouth styles. The lemon twist is also really key here.