Reviewed: Jun. 19, 2009

I'm an 80 year old martini lover. The oldest recipes were two parts vermouth to one part gin, I prefer four parts gin to one of vermouth and I prefer Noilly Prat over Martini-Rossi or Boisierre. Any good gin will do. some say the name came because it was first served at an inn in Martinez, California. Others think it was named for the fine and powerful British Army Rifle, the Martini. The Martini rifle had a powerful "kick" and so does a good Martini cocktail. This recipe is 8 to 1 and a bit drier than I like, but it is a good one. If you like this, try a bit more vermouth at least once. Ask me about my cousin Elizabeth's choice of vermouth!

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FPOST3776

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Reviewed: Jun. 19, 2009

A true classic. One hint i have is to keep your gin in the freezer. Fabulous!!

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nannyvana

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Reviewed: Jun. 19, 2009

Perfect martini, 1 1/2 oz. Gin or vodka. 1/2 oz. sweet vermouth, 1/2 oz. dry vermouth and very important 2 dashes angostura bitters. 3 anchvy stuffed green olives.

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Mary

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Reviewed: Sep. 22, 2008

As near perfect as you can get.Garnish with two olives stuffed with Jalapeno.OOOOOOOO SOOOOOOOO GOOOOOOOOD.

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george9

Cooking Level: Intermediate

Living In: North Andover, Massachusetts, USA

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Reviewed: Jul. 8, 2008

Classic cocktail! A Gin martini is the only true martini, no? This is a near perfect ratio gin to vermouth, but I do like my martini a little "dirty"...

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Auldjaded

Cooking Level: Expert

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Reviewed: May 30, 2008

It has to be dry to be good. The only change I make is that I use a lemon twist instead of the olive. Or sometimes, a pickled onion, to make a Gibson.

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JANVANCAN

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Apr. 16, 2008

Love "Gin" Martinis!! This was great :) Try it with Blue Cheese Stuffed Olives...You'll love it!!

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l.beachgurl

Cooking Level: Beginning

Home Town: Long Beach, California, USA

Living In: Bellflower, California, USA

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Reviewed: Mar. 17, 2008

To make it even more "perfect", don't shake it, just stirr slowly. Shaking infuses air into the drink and changes it's flavor (bruises the gin?). As a long time "shaker" I found could really tell the difference when this was pointed out to me years ago by a barkeeper in Manhattan. Just try it. James Bond was just plain wrong (but we knew that when he chose vodka over gin).

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GrillLover

Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

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Reviewed: Mar. 16, 2008

I've never actually ordered a martini in a bar, but I love a strong drink and gin! This was very good!

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amber

Cooking Level: Intermediate

Home Town: Kelso, Washington, USA

Living In: Longview, Washington, USA

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Reviewed: Feb. 22, 2008

Being a retired Bartender,I was happy to see a great Martini recipe that's made with Gin! As of late, Martini's almost always have been made with vodka. I do love your Martini recipe but even more I love to change it into a gibson & add a few cocktail onions,now that's a great drink! Good job on all of your classic's. Someone really did do their homework! Thanks

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Linda Mendez

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Reviewed: Jun. 25, 2003

Oooohh, Shaggy! I've always wanted to order a martini, as I like gin, but feared the disappointment. So I made your recipe, just to test drive this baby, and I'm in LOVE! Can't verify its perfection, however, since I haven't had much experience. But I gave this five stars on its own merits. Thank you!

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KAEMARIE

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Reviewed: Jun. 3, 2002

Everybody has their own opinion on what they consider a "perfect" martini. I'm actually not that picky as long as it's not too watered-down. I would call this recipe very nearly perfect. I usually swirl my martini (in the shaker) until my fingers start to freeze, which might be a little less than 30 seconds. If there is any left in the shaker, I pour it into a spare glass, so it doesn't get too watered-down with melting ice. Lately, I've been using anchovy-stuffed olives which I find quite delightful.

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