- 7 parts gin to 1 part dry vermouth (or 3½ oz of gin to ½ oz of vermouth)
- lemon twist or olives for garnish
- ice
About Classic Gin Martini
007 had it all wrong. According to Lino, mixologist from Upstairs on the Square, the Classic Martini is better stirred, not shaken. Watch the video and find out why.
About Augusto Lino
"Lino," as his friends and loyal customers call him, is originally from Brazil and came to New York City several years ago before settling in the Boston area as bar manager at UpStairs on the Square. Bringing back the classics and adding a twist to them as well is Lino's style. He does a great job of showing us how to make quality drinks the correct way and sharing some cocktail lore while he's at it. And look how snazzy he looks in his jacket and tie!
Recipe
Ingredients
How-to
- Chill a martini glass
- Fill a pint glass with ice
- Add the gin and the vermouth
- Stir the drink carefully to avoid broken ice in the drink. You want your drink very cold but not diluted
- Pour into the chilled martini glass
- Rub the inside top of the glass with the lemon twist to release the oils and place the twist into the drink (you may also garnish the drink with an olive or cocktail onion, also known as a Gibson cocktail)
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Comments (1)
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Always go stirred, not shaken. (Jul 10, 2008 11:16:57 AM)