Aviation
45 ml Gin, 15 ml Maraschino liqueur, 15 ml Lemon juice, 7.5 ml Crème de violette, 1 Maraschino cherry
Photo: Dry Martini-2 · All credits
Ingredients
- 60 ml Jigger One large side (50 ml) of a standard jigger, plus two teaspoons. Gin - London dry
- 10 ml Spoons Two teaspoons. Dry vermouth
- 1 twist Lemon twist (optional)
Measured in Millilitres (UK). Sign in to read these in American measures. Print a kitchen card at this size.
What the jigger, the spoons and the jug hold, in millilitres and in fluid ounces, is on the measures reference.
Quick version
- Add the gin and vermouth to a mixing glass with ice.
- Stir until the glass frosts, then strain into a chilled coupe.
- Twist the lemon peel over the top and drop it in.
Method
- Fill a mixing glass two thirds with ice.
- Pour in the gin and the dry vermouth.
- Stir for 30 to 45 seconds, until the outside of the glass frosts.
- Strain into a martini glass that has been chilling in the freezer.
- Express the lemon twist over the surface and drop it in.
Serve it
Gin Martini
The drink that taught the world to stir. Two ingredients, one piece of ice-cold equipment and a great deal of restraint - which is exactly why it is worth doing properly, and why everyone who makes one has strong opinions about how. Make yours the way you like it and let the rest of us get on with ours.
Getting it right
Freeze the glass and keep the vermouth in the fridge: a warm martini is a sad martini, and no amount of good gin will rescue it. Six parts gin to one of vermouth is a fine modern place to start. If you like it wetter, add another 5ml of vermouth; if you like it bone dry, rinse the glass with vermouth and tip the rest away. Stir for thirty to forty-five seconds, until the outside of the mixing glass frosts, then strain it and drink it straight away, because a martini waits for nobody.
Tasting notes
Ice-cold, resinous juniper with a bright citrus perfume and a clean, faintly savoury finish. Serve olives instead of the twist when you want it to lean towards dinner.
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