Georgie’s Classic Martini Recipe

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• 3
  shots
  good-quality gin
  I typically use Bombay Sapphire or Harris Gin, but choose a gin you enjoy neat
• 1/2
  shot
  extra dry vermouth
• ice
• to serve: lemon zest or large green olive

1. Chill your glass and your gin. Place the serving glass or glasses in the freezer for at least an hour. If you prefer, leave the gin bottle in the freezer as well so the spirit is very cold when you mix the drink. A properly chilled base keeps the martini crisp and reduces dilution.

2. When ready to prepare, remove the chilled gin and get a mixing jug or cocktail shaker. Add the measured gin, the extra-dry vermouth and a generous handful of fresh ice. The ice should be solid and cold to chill without melting too quickly.

3. Stir gently with a long spoon for 30 seconds. Stirring instead of shaking keeps the drink clear and silky while chilling and lightly diluting it. Use smooth, consistent strokes to integrate the vermouth and gin.

4. Pause for 30 seconds to allow the mixture to settle and the temperature to stabilize. This short rest helps achieve the right texture and keeps ice chips from over-diluting the liquid.

5. Stir again for another 30 seconds. Consistent, gentle stirring ensures the drink is evenly chilled and the flavors meld without introducing cloudiness.

6. Wait a final 30 seconds. During this last pause, prepare your garnish: cut a thin strip of lemon peel for an expressive twist, or choose a large green olive if you prefer a briny accent.

7. In the final seconds, give the mixture one last brief stir, then strain the martini into your chilled glass. If using lemon, twist the peel over the drink to release the oils, then drop it in or discard according to preference. If using an olive, skewer it and rest it in the glass. Serve immediately while cold and enjoy the clean, concentrated flavor of a well-made martini.