Perfect Little Drink Martini

Let us start with the equipment used. Here I would argue that there are better methods than others. A martini is best stirred (yes, stirred) in a clean Boston glass or glass mixing jug. Wash the glass with chilled soda to ensure that there are no ‘bits’ from previous drinks stuck to the glass or strainer. These ‘bits’ have an incredible ability to stick to the best washed glass until, that is, it is time to make a martini that shows up the slightest blemish.

A ‘Boston’ glass gives the drink plenty of room to circulate around the ice and as glass is a poor conductor of heat compared to metal, it will control the rate of dilution better. I have also heard argument that the tin will react with the gin, thus affecting the flavour. Finally, there is the theatre of drinks making that should not be hidden inside a tin.

Then of course, there is the glass. Now, if you do not have the luxury of chilled glassware, this is the first job to tackle. Fill the glass with ice, preferably crushed, and leave it on the bar top to chill. If you do have chilled glassware, get it out just before pouring. With no ice in the drink, it is only going to get warmer so every effort must be made to maintain the drinks icy chill.