#martinicocktail

Martini cocktail recipe 2026 – The iconic classic that never goes out of style

The Martini – gin (or vodka) and dry vermouth, stirred or shaken, with precision chilling, dilution, and that all-important garnish game. In March 2026, amid the massive nostalgia revival and a full-on Martini renaissance, this sleek, spirit-forward beauty is everywhere. From upscale lounges to home bars, guests crave the clean sophistication of a perfectly executed Martini – no frills, just exceptional ingredients and technique.

Why this version? While some chase ultra-dry "just a whisper of vermouth" styles or go wild with infusions, the true classic balances gin’s botanicals (or vodka’s neutrality) with fresh dry vermouth for herbal depth and silky texture. In 2026, trends lean toward "wetter" ratios (more vermouth) for flavour complexity, premium gins, and orange bitters for subtle lift – aligning with cleaner, ingredient-driven cocktails. This recipe draws from Difford's Guide favourites, Liquor.com classics, and current bar reports: it's the one that pros pour with confidence, and guests rave about.

Whether you're honing bartender skills or impressing at home, mastering the Martini teaches chilling without over-diluting, the art of stirring (or shaking debate!), and expressing citrus oils. Let's nail it – your perfect Martini awaits in under 5 minutes.

Martini cocktail recipe 2026 – The iconic classic that never goes out of style

Why this martini recipe beats the rest (Classic vs Modern takes)

The Martini evolved from 19th-century "Martinez" cocktails to the dry, elegant icon we know today. Classic versions (pre-1950s) used more vermouth – often 2:1 or wetter – for balance. Post-WWII, drier styles dominated (5:1+), sometimes to the point of rinsing the glass.

In 2026, the revival swings back: bartenders favour 4:1 to 5:1 ratios for flavour without sweetness overload, plus orange bitters and quality vermouth (refrigerated!). Modern twists add truffle, yuzu, or dirty brine, but they can mask the spirit. This recipe keeps the soul – gin-forward, crisp, bone-dry – while incorporating pro tweaks: stirred for clarity, chilled glass, expressed lemon for aroma. It's sophisticated, timeless, and miles ahead of rushed pours.

Ingredients (for 1 serving)

Quality is everything – invest in good gin/vermouth.

60 ml (2 oz) London dry gin – I recommend Tanqueray, Beefeater, or Hayman's for classic botanicals; or premium vodka like Ketel One for neutrality. 15 ml (½ oz) dry vermouth – Dolin Dry, Noilly Prat, or La Quintinye Vermouth Royal Extra Dry for herbal brightness (keep refrigerated!). 1-2 dashes orange bitters (optional but cracking – Regans' or Angostura add citrus depth without overpowering). Large ice cubes for stirring. Garnish: Lemon twist (preferred for aroma) or 1-3 olives on a pick (for savoury fans).

Pro tip: Chill everything – gin/vodka in freezer, vermouth in fridge, glass in freezer – for ultimate crispness.

Step-by-Step preparation

Chill your Martini glass in the freezer (or fill with ice water and set aside). In a mixing glass, add the gin (or vodka), dry vermouth, and orange bitters (if using). Fill the mixing glass to the top with large ice cubes. Stir gently but firmly with a bar spoon for 30-45 seconds – aim for proper chilling and about 20% dilution (the drink should feel ice-cold and slightly viscous). If you prefer shaken (à la Bond): Combine ingredients in a shaker with ice, shake hard for 10-12 seconds – it'll be colder with tiny ice shards for texture (though purists stir for clarity). Discard any ice water from your chilled glass, then double-strain the mixture into it (use a fine strainer for smoothness). Express the lemon peel: Hold it skin-side down over the drink, twist to release oils, rub around the rim, and drop it in. Or garnish with olives.

Total time: 3-5 minutes. Sip slowly – it's meant to be savoured.

Serving tips & Glassware

Serve in a chilled Martini glass (coupe works too for vintage vibe) – the wide rim lets aromas escape beautifully. Stirred = crystal clear and silky; shaken = frothy and colder. In 2026, many bars offer both – ask or specify! Garnish: Lemon twist for bright citrus oils (prevents any browning by using fresh peel). Olives add brininess – skewer 1-3 for tradition. No onions unless it's a Gibson. Pair with light bites: oysters, cheese, or charcuterie – the Martini cuts through richness perfectly.

Nutritional Info / ABV / Calories (Estimated)

ABV: Around 35-40% (high-proof spirit base with minimal dilution) – a potent, sippable classic. Calories: Approximately 180-220 per serving (mostly from alcohol; low sugar). Virtually carb-free – ideal for low-sugar sipping.

Variations (5 Fresh Twists for 2026)

Non-Alcoholic Version – Use non-alcoholic gin (like Seedlip) or spirit-free alternative, same dry vermouth (or NA version), bitters, and top with soda if needed. Zero ABV, still sophisticated – around 20 calories.

Dirty Martini – Add 15-30 ml olive brine for a salty kick; garnish with olives. Trending hard in 2026.

Vodka Martini – Swap gin for vodka; cleaner, more neutral – perfect for vermouth lovers.

Wet Martini – Increase vermouth to 30 ml (2:1 ratio) for herbal-forward depth.

Gibson – Gin Martini with cocktail onion garnish – savoury and elegant.

Martini cocktail recipe 2026 – The iconic classic that never goes out of style

FAQ

Gin or vodka – which is better for a Martini in 2026? Gin for botanical complexity (classic choice); vodka for smooth neutrality. Both shine with quality vermouth.

Stirred or shaken – what's the right way? Stirred for clarity and silkiness (pro standard). Shaken for colder temp and dilution (Bond's choice) – try both!

How dry should a Martini be? 5:1 gin to vermouth is popular now; wetter (4:1 or 3:1) revives flavour in 2026 trends.

Should I use orange bitters? Yes for subtle lift – most modern classics include 1-2 dashes.

How do I keep the Martini from warming too fast? Pre-chill everything; use large ice; serve immediately. Small "mini" Martinis are trending for this reason.

What's the best vermouth for Martini? Fresh, refrigerated Dolin or Noilly Prat – oxidises quickly, so buy small bottles.

Can I make a Martini in advance? Batch gin/vermouth in a bottle, chill, then stir over ice per drink – keeps for days in fridge.

Why is the Martini booming again in 2026? Nostalgia revival, plus it's clean, strong, and customisable – from dirty to bone-dry.

Martini cocktail recipe 2026 – The iconic classic that never goes out of style

The Martini – gin (or vodka) and dry vermouth, stirred or shaken, with precision chilling, dilution, and that all-important garnish game. In March 2026, amid the massive nostalgia revival and a full-on Martini renaissance, this sleek, spirit-forward beauty is everywhere. From upscale lounges to home bars, guests crave the clean sophistication of a perfectly executed Martini – no frills, just exceptional ingredients and technique.

Why this version? While some chase ultra-dry "just a whisper of vermouth" styles or go wild with infusions, the true classic balances gin’s botanicals (or vodka’s neutrality) with fresh dry vermouth for herbal depth and silky texture. In 2026, trends lean toward "wetter" ratios (more vermouth) for flavour complexity, premium gins, and orange bitters for subtle lift – aligning with cleaner, ingredient-driven cocktails. This recipe draws from Difford's Guide favourites, Liquor.com classics, and current bar reports: it's the one that pros pour with confidence, and guests rave about.

Whether you're honing bartender skills or impressing at home, mastering the Martini teaches chilling without over-diluting, the art of stirring (or shaking debate!), and expressing citrus oils. Let's nail it – your perfect Martini awaits in under 5 minutes.

Martini cocktail recipe 2026 – The iconic classic that never goes out of style

Why this martini recipe beats the rest (Classic vs Modern takes)

The Martini evolved from 19th-century "Martinez" cocktails to the dry, elegant icon we know today. Classic versions (pre-1950s) used more vermouth – often 2:1 or wetter – for balance. Post-WWII, drier styles dominated (5:1+), sometimes to the point of rinsing the glass.

In 2026, the revival swings back: bartenders favour 4:1 to 5:1 ratios for flavour without sweetness overload, plus orange bitters and quality vermouth (refrigerated!). Modern twists add truffle, yuzu, or dirty brine, but they can mask the spirit. This recipe keeps the soul – gin-forward, crisp, bone-dry – while incorporating pro tweaks: stirred for clarity, chilled glass, expressed lemon for aroma. It's sophisticated, timeless, and miles ahead of rushed pours.

Ingredients (for 1 serving)

Quality is everything – invest in good gin/vermouth.

60 ml (2 oz) London dry gin – I recommend Tanqueray, Beefeater, or Hayman's for classic botanicals; or premium vodka like Ketel One for neutrality. 15 ml (½ oz) dry vermouth – Dolin Dry, Noilly Prat, or La Quintinye Vermouth Royal Extra Dry for herbal brightness (keep refrigerated!). 1-2 dashes orange bitters (optional but cracking – Regans' or Angostura add citrus depth without overpowering). Large ice cubes for stirring. Garnish: Lemon twist (preferred for aroma) or 1-3 olives on a pick (for savoury fans).

Pro tip: Chill everything – gin/vodka in freezer, vermouth in fridge, glass in freezer – for ultimate crispness.

Step-by-Step preparation

Chill your Martini glass in the freezer (or fill with ice water and set aside). In a mixing glass, add the gin (or vodka), dry vermouth, and orange bitters (if using). Fill the mixing glass to the top with large ice cubes. Stir gently but firmly with a bar spoon for 30-45 seconds – aim for proper chilling and about 20% dilution (the drink should feel ice-cold and slightly viscous). If you prefer shaken (à la Bond): Combine ingredients in a shaker with ice, shake hard for 10-12 seconds – it'll be colder with tiny ice shards for texture (though purists stir for clarity). Discard any ice water from your chilled glass, then double-strain the mixture into it (use a fine strainer for smoothness). Express the lemon peel: Hold it skin-side down over the drink, twist to release oils, rub around the rim, and drop it in. Or garnish with olives.

Total time: 3-5 minutes. Sip slowly – it's meant to be savoured.

Serving tips & Glassware

Serve in a chilled Martini glass (coupe works too for vintage vibe) – the wide rim lets aromas escape beautifully. Stirred = crystal clear and silky; shaken = frothy and colder. In 2026, many bars offer both – ask or specify! Garnish: Lemon twist for bright citrus oils (prevents any browning by using fresh peel). Olives add brininess – skewer 1-3 for tradition. No onions unless it's a Gibson. Pair with light bites: oysters, cheese, or charcuterie – the Martini cuts through richness perfectly.

Nutritional Info / ABV / Calories (Estimated)

ABV: Around 35-40% (high-proof spirit base with minimal dilution) – a potent, sippable classic. Calories: Approximately 180-220 per serving (mostly from alcohol; low sugar). Virtually carb-free – ideal for low-sugar sipping.

Variations (5 Fresh Twists for 2026)

Non-Alcoholic Version – Use non-alcoholic gin (like Seedlip) or spirit-free alternative, same dry vermouth (or NA version), bitters, and top with soda if needed. Zero ABV, still sophisticated – around 20 calories.

Dirty Martini – Add 15-30 ml olive brine for a salty kick; garnish with olives. Trending hard in 2026.

Vodka Martini – Swap gin for vodka; cleaner, more neutral – perfect for vermouth lovers.

Wet Martini – Increase vermouth to 30 ml (2:1 ratio) for herbal-forward depth.

Gibson – Gin Martini with cocktail onion garnish – savoury and elegant.

Martini cocktail recipe 2026 – The iconic classic that never goes out of style

FAQ

Gin or vodka – which is better for a Martini in 2026? Gin for botanical complexity (classic choice); vodka for smooth neutrality. Both shine with quality vermouth.

Stirred or shaken – what's the right way? Stirred for clarity and silkiness (pro standard). Shaken for colder temp and dilution (Bond's choice) – try both!

How dry should a Martini be? 5:1 gin to vermouth is popular now; wetter (4:1 or 3:1) revives flavour in 2026 trends.

Should I use orange bitters? Yes for subtle lift – most modern classics include 1-2 dashes.

How do I keep the Martini from warming too fast? Pre-chill everything; use large ice; serve immediately. Small "mini" Martinis are trending for this reason.

What's the best vermouth for Martini? Fresh, refrigerated Dolin or Noilly Prat – oxidises quickly, so buy small bottles.

Can I make a Martini in advance? Batch gin/vermouth in a bottle, chill, then stir over ice per drink – keeps for days in fridge.

Why is the Martini booming again in 2026? Nostalgia revival, plus it's clean, strong, and customisable – from dirty to bone-dry.