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The Martini - the Easiest Cocktail You’ll Ever Make




The one thing you’ll need above everything else is ICE. If you can’t properly chill your Martini, you need to rethink what you’re drinking. Seriously - no ice, no dice.



Gin or vodka? It’s entirely up to you. You’ll get more flavour from using a gin, but vodka will lend a streamlined clarity - just choose whichever floats your boat. Our top Martini choices right now? Glacially cool Reyka Vodka or a taste of Cornwall from Holly's Gin



A chance to add in some nuance - vermouth is a fortified wine flavoured with herbs and spices. A classic Martini uses white vermouth, so grab your favourite bottle. We love the intriguing Belsazar Dry Vermouth from southern Germany.





A traditional Dry Martini is made with 5 parts gin or vodka to 1 part vermouth. Some people like it ‘wetter’ to get more out of the vermouth, others want it bone dry, with just a drop of vermouth to let the main spirit shine through. One easy pro-tip for a drier drink is to use a small amount of vermouth to rinse the glass you‘re going to use, then just top up with well-chilled spirit.




Again, the traditional approach keeps it super simple. Two green olives on a cocktail stick (and a few drops of the brine if you want to make it ‘dirty’...) or a good piece of lemon peel, twisted close to the surface of the drink so you’ll get the most from the fragrant citrus oils as you drink.




A Martini glass is the traditional choice (and can keep the drink colder), but small tumblers can be a nice informal alternative - particularly if you’ve got room to chill them briefly in the freezer first.




  • Take a jug (your most elegant crystal affair, or a plastic measuring jug - both do the job)
  • Fill it with ice
  • Pour in your gin and vermouth in your chosen ratio
  • Stir, stir, stir! (yes, we will trot out the hackneyed observation that Bond’s ‘shaken, not stirred’ preference is not, in fact, the best way to make a good Martini)
  • Keep stirring until everything is almost painfully chilled, or until your arm begins to ache, whichever happens sooner
  • Pour into glasses
  • Garnish as preferred
  • Drink