Martini 1.000

Deb Lindsey for The Washington Post

Spirits Sep 12, 2017

This drink is so iconic that its rather impractically shaped conical glass has come to signify cocktails everywhere. Martini purists will argue for a good dry gin, and the drink is most flavor-forward with that spirit, but you can use vodka. Good vermouth is not to be sniffed at or underused.

Adjust the ratios as the drinker prefers, but if you’re trying to dial in your own preferences or make the classic, a 5-to-1 gin-vermouth split is a good place to start.

To read the accompanying story, see: The 7 essential cocktails every drinker should know how to make.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

  • Ice
  • 2 1/2 ounces dry gin, such as Plymouth, Beefeater or the citrusy Tanqueray 10
  • 1/2 ounce dry vermouth, such as Dolin
  • 1 or 2 dashes orange bitters
  • Twist of lemon peel, for garnish


Chill a cocktail (martini) glass or coupe.

Fill a mixing glass with ice, then add the gin, vermouth and bitters (to taste). Stir gently for 20 seconds, then strain into the chilled glass.

Garnish with the twist of lemon peel.

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Recipe Source

From various recipes, adapted by M. Carrie Allan.

Tested by M. Carrie Allan.

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