Do I want ice with that? We’ve talked about the ice to stir with, now the ice to serve. Traditionally, a Martini is delivered “straight up” or sans ice. So even though it’s stirred with ice, it’s strained into the final glass. If you prefer a different approach, you could have it “neat” – which means room temperature – or “on the rocks” – which means it’s poured over fresh ice so it will stay cold, but dilute as the ice melts.
What's the right garnish? This will depend on what you’ve ordered because the garnish on a Martini should showcase a feature of the drink. The most common example is an olive with a Dirty Martini – either in the glass or on a toothpick. A twist (a peel of lemon rind twisted) will bring out the clean, citrus or botanical notes, and goes well with a wetter Martini. A gin Martini served with a cocktail onion is called a Gibson. Don’t be afraid to ask your bartender for their recommendation, or for extra olives if you fancy a snack with your drink.
