A Beginnner's Guide to Actually Enjoying Martinis

Hate martinis? There's still hope for you.

May 29, 2014

Image via Complex Original

The first sip of the only martini I'd ever had was memorable in that it was utterly repulsive. It was a dirty martini, the type that comes with olives that have blue cheese spilling out the sides and has the appearance of questionable drinking water. I managed 2.5 sips before I quit. I lamented how unsophisticated I was. Then I ordered a margarita.

My second martini experience was markedly better. For one, I was in Cannes at La Chambre Noir, a private lounge curated by Theophilus London, not a sketchy Long Island bar. I also had Claire Smith, head of spirit creation and mixology for Belvedere vodka, to walk me through a martini master class.

According to Smith, many amateur martini drinkers share my initial disgust for the cocktail. "For the uninitiated, the first cocky sip of an ice cold martini can be a shock to the system," says Smith. "For the unprepared, it can be a drink that is endured rather than enjoyed."

So, how do you make downing a martini feel less like something you suffer through, like laundry, and more like the languid pleasure Don Draper showed us it could be? A simplified answer: Figure out how to make it your own. It turns out that when a martini is stirred, made with Lillet, and on the wet side (with a twist of orange), I actually enjoy it. It felt like a revelation.

Let Claire show you how you can stop hating martinis, too.

It's All About the Personalization, Baby

"There are approximately 9.6 quadrillion potential martini permutations, and that’s if you take the top 20 variations of the drink. So, there are an infinite number of ways to personalize your martini. Start with the basics: consider whether you prefer the cocktail shaken or stirred, or whether you prefer a shaken martini vs. a stirred martini at different times of the day since they are texturally quite different. Then, play with your vermouths or try a different garnish. Start with the simple variables and once you’re feeling comfortable, start exploring different ratios of vermouth, or experiment with cocktail bitters, which can bring a whole new dimension to the drink."

Choose Shaken or Stirred According to Your Mood

"These are the two most classic techniques used. Shaking a cocktail is like violently stirring it and will chill the cocktail very quickly while adding aeration and lightness to the texture of the drink.

"Stirring will add less aeration to the drink and will therefore feel heavier and more viscous in the mouth. Both are perfectly acceptable ways to ask for the drink. As a rule of thumb, a shaken martini tends to feel high-energy and livelier on the palate, while a stirred martini feels like a more low-energy, sensuous drinking experience. It’s up to you to decide what type of mood you’re in and order accordingly."

Experiment With Different Types of Vermouth

"Consumption of aromatized wine dates back to before the year 1000 B.C. when herbs, roots, and spices were added to ‘fortify’ wine for medicinal purposes. One popular ingredient was wormwood, which was thought to aid indigestion and cure stomach ailments. In fact, the word ‘vermouth’ is merely the French pronunciation of the German word Wermut, for wormwood, so named because of the ubiquity of this ingredient in the drink.

"Historically, there have been two main types of vermouth, sweet or dry, but nowadays there are a plethora of options. So what makes an aromatized wine a vermouth and vice versa? Vermouth must contain a botanical from the wormwood family in order to be called as such. So, while all vermouths are technically aromatized wines, not all aromatized wines are actually vermouths. Lillet is an aromatized wine and has a beautifully floral and honeyed style, which works well with the natural sweetness of Belvedere. Vermouth, on the other hand, and most specifically our favourite—Dolin Dry—is more herbaceous and lends a crisp, green note to martinis. Experimentation is key to finding your preferred vermouth or aromatised wine."

Dry Isn't Always Best

"Typically, if you were to order a dry martini in most bars, you would be served a 5:1 or 6:1 martini, meaning ‘5 parts Belvedere to 1 part vermouth.’ The drier the cocktail, the less vermouth used.

"Over the years, the martini ratios varied because vermouth was difficult to access (for example, throughout the second World War). However today, we are fortunate to have access to some incredible new brands and styles, as well as see the established brand experience renewed interest and affection. For this reason, so long as the bar has a good selection of vermouths, and they’re stored in the fridge (never on the back bar!) it is acceptable and encouraged for martinis to be ordered ‘a little wet’ which will contain more vermouth. Again, experiment to find your magic numbers."

On the Importance of Your Garnish

"The classic garnishes are a lemon twist or an olive, but your choices don’t have to be limited to these two. A twist of grapefruit, for instance, is a stunning departure from lemon and has a softer, more aromatic citrus note which works very well in a martini that uses Lillet. For a more savory garnish, blue cheese stuffed olives, or even anchovies can add salinity and complexity to a martini. Or, simply using a black olive instead of a green olive can increase the amount of umami in the cocktail."

When in Doubt, Get Funky With It

"For me, there are already too many rules to remember in life, your martini shouldn’t also come with a set of Ikea-like instructions. If you want to shake your martini, go for it! Want to add bitters and a twist of yuzu? Experiment! The reality is that many of these variations may not fit the mold of what is classically thought to be a Martini, but if you love it, it will be your martini, and that makes it the most memorable and perfect martini of all."

Always Let Your Bartender Be Your Guide

"The martini is an iconic cocktail and many bartenders will have their own stories or techniques to share with you. Ask them which vermouths they favor, whether they prefer shaken or stirred, and if they have any unusual garnishes that you can experiment with. Include them in your exploration and you will be rewarded with a martini master class.

"There are two exceptions to this: 1) don’t quiz the bartender about the cocktail when they’re busy; choose your timing so that they can give you their full attention. And, 2) if the bartender doesn’t know what a martini is, ask for another drink—and perhaps select a different bar to continue your martini adventure!"

Terrible Martini? Try a Different Bar

"Very often we overlook how the environment or mood we’re in can have a direct impact on our martini experience. Select a bar that really understands the cocktail. Check that you’re feeling in the mood for this type of cocktail and take your time enjoying it. Ensure your cocktail is served ice cold, and ideally in a small glass, rather an a huge bucket sized martini glass. Elegance and restraint are key to the simple appreciation of the drink. In addition, I’m a fan of the cocktail being served in very small glasses, with a carafe of the cocktail served alongside, on a bed of crushed ice. If you find a bar serving the martini in this way, become a regular. You’ll rarely (if ever) be disappointed."

Drink Slow, Homie

"Dorothy Parker is famous for her love of martinis, and the following poem is often attributed to her:

'I like to have a martini,
Two at the very most.
After three I’m under the table,
After four I’m under my host'

"This is a cautionary martini tale; the cocktail is a strong one so treat it with the respect and reverence it deserves and always drink responsibly. That, and NEVER serve a martini warm or lukewarm. This is the ultimate cocktail sin."