Be a master of mixology: My guide to stirring and shaking the signature cocktails that have defined the decades.
1950s – MARTINI
Until de late 1950s, a Martini was nearly always made with gin, not vodka. Served ‘wet’ or ‘dry’, a wet Martini has more vermouth than a dry one. For ‘wet’, try a 1:5 or 1:10 ratio of gin to vermouth.
- 5-10ml dry white vermouth
- 50ml London dry gin
- Fresh ice
- Lemon twist or green olive to garnish
Pour vermouth into a chilled glass. Add gin to a mixing glass filled with ice and stir for 60 seconds. Strain through a sieve into the chilled vermouth. Garnish with a twist of lemon zest or green olive.