The Martini is the most iconic cocktail on the face of the planet. It is deceptively simple in construction but difficult to master. Here we demystify the intricacies of the Martini so you can wow your friends or simply just make the best Martini possible for yourself. Making a Martini is a lot like cooking a steak, it's a very personal affair - it can be "cooked" in a variety of ways and served with a variety of condiments. Share with us your experiences and pictures below or tag us on Instagram @liquorloot Ingredients Extra Dry60ml Dry gin5ml Dry vermouth Dry60ml Dry gin10ml Dry vermouth Wet60ml Dry gin30ml Dry vermouth Dirty (optional)5-15ml Olive brine (to taste) Garnish Your choice (olives or lemon peel) Ice Cubed (for stirring) Glass Cocktail glass Recommended Gins Poor Toms Sydney Dry Gin Jensens Bermondsey Dry Gin 78 Degrees Classic Dry Gin Equipment Checklist Mixing Tin / Glass Bar SpoonStrainer Instructions 1. Add choice of ingredients to mixing glass or tin 2. Fill with cubed ice and stir for 30-60 seconds 3. Strain into frozen cocktail glass 4. Garnish with your choice Bartender’s Top Tips If it’s your first time trying a martini, start out with the wet ratio and progressively go towards a drier cocktail for a more approachable drink. Martinis need to be ice cold. Make sure all your glassware (mixing glass and cocktail glass) are chilled in the freezer for 5 minutes before you make the drink. For citrus peel garnishes, cut a small coin (the size of a 5c-10c piece) so that the flavour doesn’t overwhelm the delicacy of the gin. Some other common variations of the Dry Martini include; The Gibson - garnish with a cocktail onion Bone Dry - rinse the mixing glass with vermouth and discard Churchill - no vermouth at all Perfect Martini - equal parts of dry vermouth and sweet vermouth Vesper Martini - uses both gin and vodka with Lillet in place of vermouth