Besides knowing that James Bond orders his with vodka, that Churchill famously ordered his very dry, and that idiotic macho-men think they’re girls drinks compared to their flavorless beer, what do we really know about the martini? This simple cocktail has one of the murkiest origins despite the fact that it is arguably the most popular and recognizable drink ever sipped. Because the martini is such an enduring cocktail, all self-proclaimed experts in mixology and bartending have an opinion on the matter. There are those that hold no drink to be a martini unless you can count the molecules of vermouth on one hand, and those who prefer the Vermouth Renaissance and mix a healthy 4:1 (or even 2:1) ratio of gin to vermouth. Variously, there are also idiots who think a “mahtini” is “wicked fuckin queeah," or wannabe McLovins who sidle up and order themselves a “vodka martini, shaken not stirred” and then self-congratulatingly ignore the eye-rolling from the barkeep.

Our goal here is not to pass judgment on those with different tastes, or even to discourage dilettantes from ordering like their heroes, but rather to encourage the readers to try out a few things, be emboldened to taste the gin, and to become at least passingly familiar with some of the most delicious and classy drinks in existence. In further posts, we will probably get into more of the nuances of a good martini, and elaborate on some of the ideological debates behind vodka vs. gin, shaking vs. stirring, freezing vs. chilling and what kind of garnishes and vermouths one ought to employ. But for starters, we’ll give you our favorite recipes and the best way to go about recreating their tastes.

Preferred gins: Plymouth, New Amsterdam, Gordon’s

Preferred Vermouth: Martini and Rossi (the classic)

Martini (according to the official IBA recipe): 
55 ml. gin 
15 ml. dry vermouth

Pour all ingredients into mixing glass or shaker with ice cubes (not ice chips or shaved ice if you can help it) and stir well for 10-20 seconds. Strain into a chilled (but empty) cocktail glass (you know the kind) and garnish with an olive or a twist of lemon peel.

Sounds good doesn’t it? It’s the most basic recipe out there, and I’ll be damned if it isn’t delicious to the last drop. And just so we’re clear: this drink is meant to be SIPPED - not pounded, chugged, shot, or consumed in any manner that doesn't include equal parts deliberate reverence and feigned disinterest. “But guys,” you say, “I don’t like gin/vermouth/awesome classiness!” To this, we can only say only “Try it," or perhaps “Grow a pair.” One of the many issues with first-time martini drinkers (including, we are willing to admit, one of your humble editors) is that when they are younger and attempt the illusion of sophistication, their taste buds are not fully prepared for strong gin. If they have the misfortune of trying out a dry martini with no warning, there can be disastrous and unflattering consequences. So here are a few tips:

1. Try to get the glass and the martini as cold as you can. Warm gin is not good gin, and the colder the drink, the less you taste the ethanol. Cocktail glasses (or martini glasses, if you prefer) are made so that when you hold the drink, it does not warm up in your hand. Take advantage of this by frosting your glass as well as you can with either some freezer time or ice water.

2. Try out a drink with more vermouth rather than less. If you aren’t sure about the gin, then emphasize the delicious aromatized wine. When you feel comfortable, scale back the vermouth to see where your true preferences lie.

3. If you must, have your first one with some ice in your glass. This will chill the drink more, allowing for less of a straight ethanol-y taste, and dilute the drink a touch so that you can enjoy the flavors on a scaled-back level.

4. Have patience. Remember that every drink you make yourself (or have crafted for you) is an experiment, and that you usually screw up a new experiment a few times before you get some good results.

With these pointers in mind, mix ‘em up and strain ‘em out. For those with more advanced knowledge in martinis, or who wish to play around with tastes, check out some of our favorite variations in future posts.