No matter how a customer orders a martini, they may get a strikingly different cocktail at two different bars. The drink is heavily based on personal preference, technique, and the skill of the person making it—that’s going to be the case whether asking for it “bone-dry” or “filthy.”
To understand what makes the combination of spirit and dry vermouth so versatile, it’s helpful to think about the martini’s history. Although its exact origins are murky, the traditionally gin-based cocktail originated as a much sweeter drink in the late 1800s, when sweet Italian vermouth was used. By the turn of the century, dry vermouth had replaced sweet, and by 1905, a “Dry Martini” may have included equal parts gin and dry vermouth.
Over the years, the martini called for less and less vermouth. As cocktail historian David Wondrich writes in The Oxford Companion to Spirits and Cocktails, martini aficionados could expect a ratio of at least 5:1 gin-to-vermouth by 1954. Fast-forward to the ’60s, and vodka’s rise in popularity made it the preferred spirit for the cocktail. Then there are the fruity and espresso-laden ’Tinis of the ’90s that aren’t really martinis but served to muddle the terminology even further.
The craft cocktail revival of the early 2000s saw many bartenders returning the martini to more traditional ratios like 2:1 spirit-to-vermouth, and adding a dash or two of orange bitters, as would have been done in the early 20th century. However, ask modern bartenders how much of each ingredient should go into the mixing glass, and you’re still likely to receive wildly different answers. And that’s before you even get into the questions of gin or vodka, olive or twist, and so on.
In short, there’s no one-size-fits-all martini, which is why the drink’s dedicated fans have developed highly specific orders tailored to individual preferences. Here are common questions that arise, and tips to help your customers order their perfect martini.
How to Pick Your Martini Garnish
Most bars or restaurants will ask which garnish a customer prefers: a lemon twist or an olive. Like the spirit, it’s a decision that comes down to personal preference.
There are even some customer that ask for both. The twist adds a lovely bright aroma over the cocktail and livens it up, while an olive adds a touch of salinity and it’s a satisfying little treat to enjoy while sipping a martini.
How to Pick Gin or Vodka for a Martini
“Gin or vodka?” may be the most common martini question. To be clear, there’s no wrong answer. Gin makes the most classic version of a martini, but the choice ultimately comes down to personal preference. A gin martini will feature more prominent botanical notes, while one may find that a vodka martini has a cleaner, more neutral profile.
When ordering a gin martini, a London Dry offers more classical gin juniper notes. New American gins can be delicious, but they often have bold botanical components like lavender or rose petal that can throw off the balance of a classic martini.
Picking a vodka is a little trickier and it depends if you want something crisp, neutral, and high-quality.
Both of these spirits should drink ‘clean,’ especially vodka, meaning that it has a smooth finish that doesn’t taste like rubbing alcohol.
How to Pick The Right Amount of Vermouth in a Martini
Dry vermouth is a fortified wine that adds gentle aromatics to a martini. It’s a very subtle thing but it goes a long way.
The amount of vermouth used can vary widely. When ordering a gin martini, customers can typically expect a spirit-to-vermouth ratio that ranges anywhere from a classic 2:1 to 5:1. However, the house recipe at some establishments, particularly older bars or steakhouses, may lean even drier.
Vodka martinis and dirty martinis may also omit the vermouth.
If a customer is not sure what they prefer, start with recommending a 50/50 Martini, which contains equal parts spirit and dry vermouth, or a dirty martini if the customer indicates they enjoy olives. The saltiness of the brine softens the burn of the alcohol, so it feels less spirit-forward and a little more entry-level.
Should a Martini be Stirred or Shaken? It’s Not That Simple
As a rule of thumb, cocktails with only spirits and liqueurs, like the martini or Manhattan, are stirred rather than shaken, for several reasons. These drinks don’t include ingredients that require aeration, like fruit juices or egg whites. Stirring also dilutes the cocktail less than shaking, and in a more controlled way, which maintains the rich texture of the spirit.
However, stirred martinis aren’t gospel. Shaking ultimately produces a colder cocktail more quickly, which may be the most important factor if the base spirit has a neutral profile.
Decoding Common Martini Styles
With so much variation to the drink, a veritable dictionary of shorthand has emerged to help answer the age-old martini question, “How would you like it?” Here are some of the most common martini terms—though bear in mind that exact specifications will vary from establishment to establishment.
50/50
This style, which is what many martinis looked like in the early 1900s, is made in equal parts. It consists of 50% spirit mixed with 50% dry vermouth.
Bone-dry
This order will generally get you a martini with no vermouth.
Dirty
In its most classic form, a dirty martini adds olive brine to the standard martini recipe. Dirty martinis are often (but not always) made with vodka as the primary spirit, and shaken.
Dry
A dry martini contains less dry vermouth than a standard martini. Ratios can vary wildly, but generally a bartender will decrease the amount of vermouth and sometimes increase the spirit, resulting in a ratio of anywhere from 5:1 to 8:1 spirit-to-vermouth.
Extra-dirty (or filthy)
This martini style simply has more olive brine than a dirty martini, often in a ratio that surpasses a classic martini’s specifications for the amount of dry vermouth. One can expect anywhere from an ounce to a half-ounce of brine.
Extra-dry
An extra-dry martini will have an even smaller proportion of dry vermouth than a dry martini. At most places, the bartender will only rinse the glass with vermouth, or swirl a small amount of dry vermouth to coat the interior of the glass before tossing out any excess.
Gibson
A Gibson is simply a martini garnished with a cocktail onion, rather than an olive or lemon twist. It will likely be made according to the same specs as a standard martini, so be sure to ask your customer if they would like further tweaks, according to their preferred martini ratios and style.
On the rocks
It’s not a sin to order a martini on the rocks, or served over fresh ice. This style may be ideal if one prefers a version of the drink that will last longer, since it maintains its cold temperature and dilutes over time, allowing the flavors to evolve.
Perfect
A perfect martini is generally made in a 2:1 spirit-to-vermouth ratio. However, the vermouth is further split into equal parts sweet and dry vermouth. The resulting drink is sweeter and more aromatic than a standard martini.
Reverse
A reverse martini flips the usual specs and typically contains two parts vermouth to one part gin or vodka. It’s a good option if a customer indicates that they are a fan of vermouths. It can also be a fantastic order for a less boozy drink, as in a lunch martini.
Straight up
This term can vary, and is best to avoid in the context of martinis. Some bartenders may take it to mean no vermouth, while others may interpret it as another way of saying “up.” Make sure that if a customer order their Martini "straight up" that they are asking for no vermouth.
Up
“Up” means that the drink has been strained into a cocktail glass without ice. Martinis are almost always served up, so customers generally don’t need to specify this in their order.
Wet
A wet martini is heavier on the dry vermouth, meaning your bartender may bump the vermouth up by half an ounce or more. However, at places where dry martinis are the default, the specs for a wet martini may be the same as those of a standard martini at other bars.
With a twist
Ordering a martini with a twist will ensure that it includes a lemon peel as garnish, and indicates to the bartender that they should skip the olive.
