First, grab a decent gin. Don’t overthink it—a London dry gin like Beefeater or Tanqueray is the gold standard. You want something that brings juniper and a bit of bite.
Then, you need dry vermouth. This is the quiet partner in the dance. A bottle of Dolin or Noilly Prat sits in your fridge for months, so it’s a low-commitment purchase.
Finally, get a mixing glass or a big jar if you’re feeling scrappy. A bar spoon helps, but a chopstick works in a pinch. Ice? Yeah, you got that.
The Ratio: Your First Big Decision
Here’s where most people get lost. A classic martini ratio is 2 parts gin to 1 part vermouth. That’s a standard, safe start. But if you want it “extra dry,” dial it back to 4 or 5 parts gin to 1 part vermouth. Some purists just wave the vermouth bottle over the glass—and that’s okay, too.
Why does this matter? Because a martini is all about balance. Too much vermouth and you’re sipping weedy soup. Too little and you’re just drinking cold gin with a side of sad. It’s like seasoning pasta water—you gotta find your sweet spot.
Gin Martini Recipe: How to Make a Classic Martini | Chilled Magazine
