Short & Boozy

Preptime: 3 minutes

Servings: 1

The Martini is, along with the Manhattan, probably the epitome of late 1800s classic cocktail-making. Wild myths of origins, simple preparation that highlights the bartender's craft, wonderful flavor and a healthy kick. Maybe it has its origin in a Martinez, maybe it has roots in a marketing campaign by vermouth company Martini. But it is certain it starts out being made with Italian (sweet) vermouth, and gin. In the early 1900s, it changes to French (dry) vermouth, which gets known as a dry martini. Then comes Churchill, Bond, and suddenly the 80's. The recipe stands for itself, but let us stress here that Espresso Martinis, Pornstar Martinis, and Breakfast Martinis are not martinis at all.


  • Chilled coupette
  • Stirring Glass
  • Bar Spoon
  • Measuring cup/jigger
  • Strainer


  • 0,5 dry vermouth
  • 6 cl gin
  • lemon peel
  1. Prepare coupette glasses by freezing them
  2. Fill a stirring glass with ice.
  3. Pour 0,5 cl Dry Vermouth
  4. Add 6 cl of gin
  5. Stir 20 times to combine
  6. Strain the drink into the frozen coupette
  7. Garnish by squeezing a lemon peel

Spirits used to make Martini

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