Today, Martinis are usually made with vodka. However, they originally were made with gin. No one is sure when the drink was invented.


sword thru olive garnish  1-3/4 oz Vodka – the best you can afford. I prefer Stoli.
sword thru olive garnish 1/8 oz Dry Vermouth – I prefer Martini & Rossi
sword thru olive garnish olives – I LOVE Blue Cheese Stuffed Olives


  1. Chill a scrupulously clean martini glass by filling with ice and water and set aside.
  2. Fill a shaker tin with ice.
  3. Add vermouth first and then vodka.
  4. Cap tin with mixing glass.
  5. Shake vigorously (to break off little shards of ice).
  6. Dump ice and water from martini glass.
  7. Strain liquor mixture into your properly chilled martini glass.
  8. Garnish with olives and SWING!  😉

Popular Variations:

  1. “Dirty” Martini: means to add olive juice in Step #3 (with the vodka and vermouth. This is how I prefer it.)
  2. Cosmopolitan: Prepare as above with equal parts of Vodka, Triple Sec, Lime Juice and JUST A SPLASH of Cranberry Juice. (It should just blush, like a young school girl).
  3. Gin Martini: Prepare as above, substituting Gin for Vodka.
  4. For more variations, try the Webtender website.


Martini’s were originally made with gin, although no one is sure when the drink was invented. In the early 60’s, vodka became a popular variation which has persisted until today. Martini-drinkers are very particular about how their little slice of heaven is prepared. As such, it is the most frequently returned drink. Due to their high alcohol content, this is a costly mistake.*

Most are prepared “straight-up” (such as above), but can be served “on-the-rocks” (on ice). The term, “dry” means with just a dash of vermouth. “Perfect” means a dash each of Sweet and Dry Vermouth.

By 1922 the martini reached its most recognizable form in which London dry gin and dry vermouth are combined at a ratio of 2:1, stirred in a mixing glass with ice cubes, with the optional addition of orange or aromatic bitters, then strained into a chilled cocktail glass. Over time the generally expected garnish became the drinker’s choice of a green olive or a twist of lemon peel.

In the United States, the three-martini lunch or noontime three-martini is a leisurely, indulgent lunch enjoyed by businesspeople or lawyers. It is named from the common belief that many people in the above-mentioned professions have enough leisure time and wherewithal to consume more than one martini during the work day. The 3-martini lunch became particularly identified in popular culture with Madison Avenue advertising executives in the 1960s and 1970s, who supposedly became more creative after such lunchtime libations. I can’t imagine going back to the office and actually working.

*In all my years of bartending, I’ve only had 2 returned.