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Sep 25, 2007 04:54 PM


Give me you best martini recipes please! I am bar tending at an event where I will be working the martini bar. Give me your best, your worst, and something unique.

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  1. I like my martini wet (should I run and hide behind a rock ?)

    1/2 part of vermouth.
    2 parts of gin

    stirred with ice, no frills, served in a simple straight good quality glass (shocking!!), no olive or onion

    4 Replies
    1. re: Maximilien

      Wet martinis rule! They are the way martinis were originally mean't to be made. If someone is so anal-rententive about keeping it "bone dry" (in-and out, misting the vermouth, or the classic unfunny pun "just wave the cap from the vermouth bottle over it", they should order cold gin, dam**t!

      It's good to see most hounds seem to appreciate the proper wet martini.

      1. re: Maximilien

        Your 4:1 ratio was considered "dry" once upon a time. 2:1 is "wet" and some go 1:1. But, no olives? Uncivilized! LOL!!!! Just kidding.

        1. re: smk54

          A 1:1 is officially called a "fitty-fitty" (50/50).

        2. re: Maximilien

          I used to do VERY dry (probably 20:1). As I have come to use better gins, better vermouth, and always using fresh vermouth, I find that the classic martini ie. 3:1 or 4:1 is really a better drink. Many, many years ago when I started drinking martinis, looking back, I realized that I was using stale vermouth so using less was better. Now I use fresh vermouth. I only buy at a a store that sells a bunch so I know it has not been sitting there for any length of time. I love Dolin dry vermouth. Makes all the difference.
          Recommended gins: Beefeater 24, Tanqueray 10, Boodles.

        3. Manning the Martini bar sounds pretty simple; you've got your Gin and you've got your Vermouth. How hard can that be. I like a 4:1 ratio, stirred with a twist.

          1 Reply
          1. re: bkhuna

            ditto this recipe and the twist.

          2. I like my martinis quite wet.... 1 part vermouth (Noilly Prat is my favorite) to 2 parts gin.

            Sometimes even 1:1

            Two or three olives.

            I keep the gin, shaker, and glass in a freezer prior to making. That might not work so well if you're making a bunch of martinis. YMMV

            I don't shake but rather, swirl the gin and vermouth in the shaker.

            Had one about fifteen minutes ago in fact...

            Someone may request a dirty martini, which has a bit of the olive juice added.

            And then there are those who think that the perfect martini is made with vodka instead of gin. You will need to accomodate them as well, although I usually try to convince them to try one with gin first.

            2 Replies
            1. re: Jimmy Buffet

              2 olives are bad luck. Use 1 or 3.

              1. re: Jimmy Buffet

                I heard somewhere that using an even number of olives is unlucky. I always use one or three.

              2. 4 parts plymouyh gin
                1 part Vya dry vermouth
                2 drops fee Bros Orange bitters

                Stir until very cold serve up with a lemon twist

                6 Replies
                1. re: chazzerking

                  I "discovered" Plymouth gin when the drink blogger at the New York Times gave it higher ratings in the Martini category than most every other gin tested.

                  The price of Plymouth went up almost 30% the next week.

                  1. re: chazzerking

                    Thank you for saving me the time of typing out the exact recipe for the martinis consumed in our house.


                    1. re: chazzerking

                      perfect! But I love that Vya and go 2:1 Plymouth:Vya. 3 or 4:1 would probably work well with Hendrick's gin...I haven't tried it yet. Also be really careful with Regan's No 6 orange bitters...they can easily overwhelm, probably wouldn't use them in the Hendrick's martini (garnish with a cucumber spear or slice).

                      1. re: chazzerking

                        I never heard of using orange bitters in a martini before. Is this traditional? Not a martini expert by any means, but I do like a good Plymouth gin martini about 4:1 vermouth once in a while. Perhaps I'll try the bitters... trying to imagine what it would taste like....

                        1. re: Bat Guano

                          It's way back traditional, like original recipe traditional. In The Savoy Cocktail book from around 1925 or 1930 (can't recall exactly) the Martini is equal parts Gin and Dry Vermouth with a dash of Orange Bitters. Good stuff if your Vermouth is good.

                          1. re: ccbweb

                            Thanks. I'll try that soon... maybe tonight. The only gin I have on hand right now is Hendricks; never tried it in martinis before. And that's wetter than I normally make them. And with the orange bitters it'll almost be like a completely new drink for me. Looking forward to it!

                      2. I hope you are referring to the traditional martini, and not a cocktail that is shaken and then strained into a martini glass (because if you are, I don't think you will get a good response!!).

                        I prefer my martini wet as well, when a good vermouth (Vya preferred) is available.

                        1 part vermouth to four parts gin (Hendrick's is the poison of choice this week)
                        Stirred then strained
                        Onion garnish


                        4 Replies
                        1. re: cocktailqueen77

                          I am so pleased to see recipes for real martinis here, not vodka martinis which IMO requires the prefix.

                          But dammit I like a cocktail onion between two olives.

                          I go 3::1 with regular Bombay,

                          " prefer my martini wet as well, ...1 part vermouth to four parts gin"

                          That's dry.

                          1. re: cocktailqueen77

                            Wait a minute. We're talking Martinis here, not Gibsons.

                            1. re: ultramagnetic

                              I can't stand olives, so always prefer onions. So even though, technically, it is a Gibson (oh biggest apologies to the martini gods for my mishap), I thought I might chime in. And my count is off (1:4), my Vermouth bottle has a pour spout that pours larger quantities than my gin. So even though I am counting (one-thousand one, one thousand two, etc..for the 1:4 ratio) it still ends up a wet martini -sans garnish.