The Martini has been around in one form or another since the late 19th century. Through the years it has evolved from a frontier drink developed during the Gold Rush — just one story of its creation — to one of the best-known cocktails in bars around the world. Whether you prefer a Martini with gin or vodka as its foundation, the process of mixing and pouring your drink is basically the same.

Things You'll Need

Pour cracked ice into a large mixing glass until full. Pour in a ratio of 1 part dry vermouth to 6 parts of either gin or vodka, as you prefer. For a “dry” martini, use less vermouth — as little as 1 part per 25 parts gin or vodka.

Use a long-handled stirrer to mix the ice, gin or vodka, and vermouth inside the mixing glass. Stir for around 90 seconds so the ingredients are well blended, then place a julep strainer over the top of the glass. The strainer will prevent any ice from pouring out when you make the transfer from the mixing glass to the cocktail glass.

Pour the solution into a chilled Martini glass. Twist one lemon rind into the glass so the citrus oil makes its way into the cocktail. If you wish to add olives, do so now or place them in a small finger bowl and place next to the glass.


  • Martinis are sometimes shaken rather than stirred. Bartenders and purists shun the shaker technique, citing all manner of taste differences and such, but if you prefer the shaker it is another viable option. Instead of the mixing glass, pour your vermouth and gin or vodka into a Martini shaker that has been filled with cracked ice. Cover and shake vigorously for 5 seconds, then pour using the shaker lid as your strainer.