Martini, what’s The perfect serve?

Gin or vodka, wet or dry, shaken or stirred… The perfect Martini has always been a hotly debated topic. I believe there is no such thing as one ‘best’ recipe, but there definitely is a preferred method.

There’s something particularly delightful about hearing the words: “Shall we have a martini?” - Why? A Martini is so much more than just a drink, it’s sophistication in a glass, it’s an ideal, a kind of perfection within our reach…

Few cocktails have the star power of the Martini. Elegant, timeless, and often the drink of choice for those who prefer their evenings with a dash of danger (or diplomacy). But depending on who you ask, the right way to drink it is a matter of national importance.

James Bond – The secret agent turned the Martini into a pop culture icon with his famous “shaken, not stirred” order. Purists scoff—shaking supposedly “bruises” the gin—but let’s be honest, if you're dodging bullets and seducing spies, a little rule-breaking is allowed.
Here’s the recipe for his Vesper Martini, as quoted in Casino Royal (created in 1953) :
3 parts gin (traditionally Gordon’s); 1 part vodka; 1/2-part Kina Lillet (now replaced by Lillet Blanc). Shake hard with ice until well-chilled; Strain into a chilled ‘coupe’ or Martini glass; Garnish with a long, thin lemon twist; Enjoy.

Winston Churchill – A man of strong opinions and stronger drinks, Churchill believed in the minimalist approach. He would glance at a bottle of vermouth from across the room while pouring his gin. Dry? That’s an understatement. I read somewhere that he apparently advocated using Noilly Prat instead of vermouth, though that might be because of shortages during WWII.

Ernest Hemingway – His Montgomery Martini was a battlefield in a glass.
15 parts gin, 1 part vermouth—allegedly the same odds British Field Marshal Montgomery preferred before going into battle. A bold ratio, but then again, Hemingway was not renowned for subtlety.

Franklin D. Roosevelt – Unlike Churchill, FDR liked vermouth in his Martini, though post-Prohibition, maybe he was just excited to have anything in his glass!

Ok, back to the perfect serve, let’s break it down to the essentials:

Ice, ice, baby

Yes, but only for chilling the mixing glass (or shaker) and the drink itself.
Never in the final serve! A Martini should be icy cold but never diluted.
Consider ice as a tool here, not an ingredient per say.

Shaken or stirred?

Stirred – The classic choice. Stirring with ice ensures a silky, clear, and well-chilled Martini with just the right dilution.

Shaken – Made famous by Bond and his disregard for conventions, but purists argue it clouds the drink and over-dilutes it. Some say shaking aerates the gin, slightly altering the texture and taste.

What Spirit?

Gin – The original choice. London Dry gin is preferred for a crisp, botanical-forward Martini.
I like mine with Bombay Sapphire (lighter, with floral and spice notes).
If in doubt, stick to classic brands like Beefeater in the 40-47% ABV range.

Vodka – A smoother, more neutral alternative that became popular in the mid-20th century. A pro tip is to store it in the freezer for an ultra-smooth serve.
I like Grey Goose for a luxurious Martini (smooth, slightly sweet, and ultra-refined).

Vermouth Ratio

Dry Martini – Very little vermouth (e.g., 5:1 or even just a vermouth rinse).

Wet Martini – More vermouth, often a 2:1 ratio.

Extra Dry – Almost no vermouth (Churchill’s "just glance at the bottle" method).

Garnish

Lemon twist – Dazzling, clean and fresh aroma. A burst of citrusy zest that enhances the gin’s botanicals.

Olive(s) – Briny and savoury, this is a classic touch the mere sight of which makes the mouth water.

Drinking Window

A Martini must be ice-cold, so once mixed, serve and sip within 10-15 minutes before it warms up.
No lingering, a Martini’s window is fleeting—this isn’t a whiskey on the rocks!

If you’re hosting a party, you can always rustle up a batch of pre-mixed freezer Martinis, which can be poured straight from the frozen bottle into glasses without shaking or stirring with ice first.

Ultimately, the perfect Martini is a balance of temperature, dilution, and personal taste. Whether you go full Churchill or Bond, the key is in the precision—because a bad Martini is just cold gin in a fancy glass!

I like a ration of 5:1 spirit to vermouth, it’s precise and fresh and you can still definitely taste the vermouth; but your definition of ‘perfect’ may be different from mine!

So, how do you take yours?