The martini is one of the most iconic cocktails around, but there are lots of different opinions on the best way to make one (and no, we’re not talking shaken vs stirred). Award-winning bartender Matt Seigel, formerly of NoMad and Eleven Madison Park, shows us his ideal version, made with a nice smooth gin, a good amount of dry (not sweet!) vermouth, and the secret key ingredient: a dash of orange bitters. It’s also important to use super-chilled glassware, so put both your mixing glass and your coupe in the freezer for at least thirty minutes ahead of time.
If you prefer a martini with only vodka and the barest suggestion of vermouth, get our Filthy Martini recipe.
- Yield: 1 drink
- Difficulty: Easy
- Total: Under 5 mins
- Active: Under 5 mins
- 1 dash orange bitters
- 1 ounce Dolin dry vermouth
- 2 1/2 ounces Plymouth gin
- lemon twist
- Place a mixing glass and a coupe in the freezer to chill at least thirty minutes ahead of time.
- In the chilled mixing glass, combine orange bitters, dry vermouth, and gin. Add ice to fill the mixing glass and stir quickly until well chilled, about 20 seconds.
- Strain into the chilled coupe and garnish with the lemon twist.