When it comes to Martinis, the most important thing is to use high-quality ingredients because there are so few of them – there is nowhere for them to hide. Reach for a top-shelf vodka and you’ll really notice a difference.
If you’re not a big fan of the taste of vermouth, you can adjust the ratio in this recipe to include less and supplement it with more vodka. You can even try leaving it out altogether, as was popular in the 1960s, or ‘rinse the glass’ with it by adding a tablespoon of vermouth to your chilled glass, swirling it around until it coats the surface, then dumping out the excess. This essentially seasons the glass with the vermouth, giving just a hint of the flavour with every sip. And on the topic of vermouth – make sure yours is fresh, given it is a fortified wine rather than a spirit. As a rule, vermouth is best consumed within three months of opening.
To do as James Bond does and enjoy your Vodka Martini shaken, not stirred, you can instead add your vodka, vermouth and ice to a cocktail shaker. Simply shake until chilled and then strain into a martini glass and garnish. A shaken Martini may be a little more diluted and will look cloudy with some bubbles, whereas a stirred drink will pour out crystal clear. You could also turn your Vodka Martini into a Dirty Martini by garnishing the cocktail with three olives and adding brine from the olive jar to your recipe. It’s all about personal preference.
