How to make a great Martini … kitchen helper


Today, 22 June is International Martini Day!   Making a great Martini is very simple. But should they really be shaken, not stirred, as James Bond prefers? Read on for the tips that will make you look like a pro mixologist.

The Classic Martini

The classic Martini is made with gin, and contrary to James Bond’s instructions, should be stirred, not shaken.


15mL dry vermouth
60mL gin
1 dash orange or aromatic bitters (optional)
Lemon peel ribbon for garnish

How do I make it?

1.    To a mixing glass filled with ice cubes, add dry vermouth and your favourite gin.

2.    Stir briskly for 30 seconds and strain into a coupe/martini glass.

3.    Add a dash of bitters, if desired.

4.    Garnish with lemon peel.



·      Cool your ingredients and glasses in the freezer for a really crisp drink.

·      As Martinis have very few ingredients, use the best you can. This will result in a more aromatic and better tasting Martini. Hill Street’s West Hobart, South Hobart and Lauderdale stores stock a range of excellent Tasmanian gins, as well as a superb Vermouth made by Tasmanian winemakers Hughes & Hughes.


The Shaken v the Stirred debate
Contrary to James’ Bonds’ preference (he prefers a Vodka Martini, shaken not stirred), the classic Martini is stirred rather than shaken in a cocktail shaker.  Some do prefer a shaken Martini as shaking the ingredients with ice in a shaker does dilute the finished product a little, resulting in a slightly less potent-tasting drink.



Dry Martini – a Martini with little or no vermouth. Winston Churchill famously preferred an extremely dry (known as Bone Dry) Martini – apparently, he poured his chilled gin whilst glancing across the room at a bottle of vermouth. Wet Martini  - uses more vermouth. Experiment with the balance you like best.

A 50-50 Martini – uses equal parts gin and vermouth.

Perfect Martini – has a slightly sweeter profile with equal parts sweet and dry vermouth.

Vodka Martini – replaces the gin with vodka. The traditional garnish is three olives on a short skewer or toothpick, or simply dropped into the glass.  Bartenders’ superstition dictates an even number of olives is bad luck. If using a larger or stuffed olive, one will do.

Gibson – a classic Martini except for a variation in the garnish – this one has three tiny cocktail onions.

Dirty Martini – add one or three olives and a small amount of olive brine, which gives a salty/savoury profile.

Espresso Martini – not a true Martini, as it doesn’t contain gin or vermouth. Combine 15mL coffee liqueur with 45 mL vodka, 15mL sugar syrup, and 30mL espresso coffee with ice and shake in a cocktail shaker. Strain into a Martini glass.

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