:max_bytes(150000):strip_icc()/bens-martini-FT-RECIPE0625-d2a66f2de6ee46a6880559d96e530599.jpg "The Best Martini Recipes From Classic to Dirty")
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Since emerging in the late 19th century, the Martini has gone through endless evolutions. From its slightly sweet beginnings with Old Tom gin and sweet vermouth to the bone-dry variations of the mid-century, the iconic drink has remained at the forefront of cocktail culture.
Interpretations of the classic Martini range from vodka variations like the Vesper, equal part builds like the 50/50, and savory renditions spiked with MSG or even salmon. We've selected our favorite traditionally-inspired Martini recipes that are sure to please a variety of palates. Whether you prefer a light, citrus-forward aperitif or a filthy, saline-rich variation with a snack, you'll find a Martini just for you.
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Gibson
The Gibson is a Martini variation made with gin, dry vermouth, and a splash of salty brine and garnished with pickled pearl onions. The result is a cross between a classic style Martini and a Dirty Martini, balanced with just enough salty-and-sour savoriness.
Classic Martini
Matt Taylor-Gross
This classic recipe, from Brooklyn's award-winning cocktail and oyster den Maison Premiere, adds orange bitters and a bit more than the 2:1 gin-to-vermouth ratio. An option to garnish with both a twist and an olive is included in this recipe.
Ben's Martini
Food & Wine / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell
This Martini was created for the opening menu at Hollywood hotspot, The Benjamin Hollywood, and is a classic, dry Martini made with Monkey 47 Gin, Noilly Prat Original Dry vermouth, and a lemon twist. Every Ben's Martini is served with a side of house-made chips, a touch that came directly from co-owner Ben Shenassafar.
Dirty Martini
Food & Wine / Tim Nusog
The Dirty Martini, made with either gin or vodka, dry vermouth, and olive brine, is older than you might think. It might seem like a modern creation, but this savory variation on the classic has been around since the early 20th century, often credited to a Waldorf Astoria New York bartender around 1901.
50/50 Martini
Food & Wine / Photo by Greg Dupree / Food Styling by Margaret Dickey / Prop Styling by Christina Daley
A 50/50 Martini, made up of equal parts gin and dry vermouth, is likely the closest build to the earliest form of the Martini, which leaned vermouth heavy. A dash of orange bitters and lemon twist garnish makes this especially aromatic and citrus-forward.
Freezer Martini
This Martini can be made in big batches and frozen ahead of time. There's no ice, stirring, or shaking, and the ideal dilution is built into the batch: two parts gin, one part vermouth, and one part water. Alcohol has a low freezing point, and so this method won't freeze the drink, but rather, change the texture and thicken the viscosity, making this especially smooth.
Wet Martini
Tim Nusog / Food & Wine
The Wet Martini utilizes the 2:1 ratio, meaning there's more vermouth than in a classic dry version. Since it's not dominated by a single high-proof spirit, the drink offers a lighter flavor profile with slightly floral notes, and makes for an easy sipping Martini.
Vesper
Food & Wine / Tim Nusog
With the Vesper Martini, you don't have to choose between vodka or gin. Made with both gin and vodka, this mid-century creation is also known for its addition of aromatized wine. The spirit-forward cocktail is shaken with ice, strained into a coupe glass, and garnished with a lemon twist.
Dirty Martini Spritz
Food & Wine / Photo by Christopher Testani / Food Styling by Emily Nabors Hall / Prop styling by Christina Daley
This drink is a Dirty Martini crossed with a Spritz, making it a lower-ABV riff on the classic cocktail. Inspired by the 50/50 Martini, this bubbly interpretation combines gin, dry vermouth, and olive brine with orange bitters and club soda. Garnish with both green olives and a lemon twist to embrace the everything but the kitchen sink approach to this cocktail.
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