MARTINI MASTERCLASS

The ultimate pre-dinner drink.

The Martini. It's a drink that has stood the test of time – from James Bond’s iconic “shaken, not stirred”, to Mad Men-era boardroom lunches. Its simplicity is its strength: just spirit, vermouth, and garnish. But its flexibility is what makes it legendary.

Learn all about the martini, different variations, and how to pre-batch martinis at home for the ultimate dinner party welcome drink.

🍸 MARTINIS AT HOME: 🍸
THE ULTIMATE PRE-BATCHED PARTY TRICK

But first… let’s learn a little more about one of the most famous drinks in the world.

VARIATIONS

The martini is possibly one of the most personable cocktails out there. Like steak, how you like yours might not be how your best mate likes theirs. And that’s exactly the beauty of it.

There are five factors that make up the humble martini:

  • METHOD – Shake, stir or just pour (aka “direct”)

  • BASE – You can use gin or vodka

  • RATIO – Equal parts vermouth? Or 15:1 spirit to vermouth? You decide.

  • SEASONING – Add bitters or brine if that’s your thing

  • GARNISH – Olives, lemon twist, cocktail onion, caperberry… go wild.

Some classic martini variations include:

  • Reverse Martini – 1 part gin : 2 parts vermouth

  • Sopping Wet – 2 parts gin : 1.5 parts vermouth

  • Fifty-Fifty – 1 part gin : 1 part vermouth

  • Wet – 2 parts gin : 1 part vermouth

  • Dry – 3 parts gin : 1 part vermouth

  • Direct – 10 parts gin : 1 part vermouth

HOSTING A CREW? HERE’S HOW TO BATCH IT LIKE A PRO

Want to look like the ultimate host with minimal effort? Let’s pre-batch and freeze that martini so all you have to do is pour.

This recipe makes 14 standard martinis (60ml pours), which is what you’d get when you buy one at a bar. Of course if you like a larger martini – go for it! Just remember that it’s critical for a martini to be icy cold, so better to have smaller pours that don’t go warm :)

INGREDIENTS

  • 1 bottle (700ml) of your favourite gin or vodka (we love Fords Gin or Belvedere Vodka)

  • Dry vermouth (Noilly Prat is a great go-to)

  • A large container (at least 1L)

  • An empty glass bottle (or two) to refill and freeze

  • Water (yes, water – we’ll explain)

  • Optional: olive brine or onion brine if you like it dirty

 METHOD

  1. Measure out your base spirit – for this recipe, we’re using a 700ml bottle of gin or vodka.

  2. Dilute it – we’re adding 20% water to simulate the dilution you'd get from shaking or stirring. That’s 140ml of water for 700ml spirit.

  3. Combine – pour the spirit and water into your big container. Stir.

  4. Bottle it – pour the mix back into your spirit bottle. Use a second bottle/container if needed – we now have 840ml of liquid.

  5. Freeze – pop your bottled mix in the freezer for at least 4 hours. You’ll know it’s ready when it pours with a silky, almost oily texture.

  6. Serve – straight from the freezer into a chilled glass. No shake, no stir, just pour.

NOW THE PERSONAL PART

This is where you make it yours (or your guests’).

Before pouring in your icy mix:

  • Vermouth: add as little or as much as you like straight into the glass – from a whisper (a dash) to a splash (15ml+)

  • Dirty? Add a dash of olive brine

  • Gibson-style? Add a dash of pickled onion brine

GARNISH GAME

Garnish each glass with:

  • A lemon twist (classic)

  • A couple of olives (dirty style)

  • A cocktail onion (Gibson)

  • Or go rogue with a caperberry

Serve cold, sip slowly, and enjoy your martini exactly how you like it!