5-Minute Bartender: Shaken or Stirred?

Martinis are a simple thing, yet they have been complicated in the past several years by the introduction of "specialty" martinis and the result of the general public shying away from vermouth. So whether you enjoy a dry vodka martini, a dirty gin martini, or a Gibson on the rocks, this quick overview may help you make better martinis at home, as well as understand how to properly order them at the bar. The "shaken or stirred" debate lives on, but understanding the basics of a proper martini will help aid in your preparation method.

Martini Terminology:

Martini: A cocktail made with vodka or gin and dry vermouth. The martini is either served "up" or "on the rocks". The martini is traditionally garnished with either olives, a twist (or both). The martini used to contain a much higher amount of dry vermouth, and the terms "dry" and "extra dry" may vary from one person to another, regardless of what the terms traditionally imply.

Gibson: A martini served with cocktail onions

Up: The martini is chilled in a shaker (either by shaking or stirring) and strained into a martini or cocktail glass.

On the rocks: The martini is chilled in a shaker and strained over ice in a rocks glass.

Dry Martini:   A martini containing little vermouth. For a dry martini served up, I typically do a vermouth rinse in the martini glass (pour the dry vermouth directly in the martini glass, roll it around to coat the inside, then discard the vermouth). For a dry martini on the rocks, I do a vermouth rinse inside the shaker instead.

Lemon Twist: You can use a zester or knife to cute the skin in a straight, long strip from a whole lemon. The oils of the lemon skin are important when preparing a twist. The outside of the lemon twist is to be rubbed on the rim of the glass before inserting it into the drink.

Extra Dry Martini: A martini containing very little or no vermouth.

Perfect Martini: Equal parts sweet and dry vermouth

Bruised: A martini that is shaken vigorously

Dirty: A martini containing olive juice or brine

Preparing a proper martini is very much about a balance between catering to the guest ordering the drink, and preparing the cocktail properly according to traditional methods. Also, the quality of the vermouth is very important when preparing a cocktail, and different brands will create different results. It is is most important that you figure out your own palate for cocktails, and order it how you like (whether it is considered "proper" or not!).

Classic Martini Recipe:

2 oz Gin or Vodka

1/2 oz dry vermouth

1. Combine ingredients in mixing glass, add ice. Shake or stir contents.

2. Strain into chilled martini glass or over fresh ice in a rocks glass.

3. Garnish with lemon twist or olives.

Shaken Or Stirred?

While the shaken-or-stirred debate will continue, there are a couple rules of thumb that can help out.

• If it is all liquor, stir it. This includes vodka martinis, gin martinis, Negronis, and Manhattans.  Combine ingredients in a shaker with ice, and stir with a bar spoon until contents are chilled (approximately 30 seconds), but not watered down.
• If the cocktail contains citrus juice, fruit juices, dairy, or egg whites, shake it (ie, Cosmopolitans, Gimlets, Whiskey Sours.
• For dirty martinis, it is a matter of personal preference. Keep in mind that shaking a martini adds approximately 25% more water from the melted ice. I prefer shaking dirty vodka martinis, but stirring dirty gin martinis, to preserve the flavor profile of the gin. If you prefer a stirred dirty martini, you may want to mention this to your bartender when ordering. Many bartenders shake all dirty martinis, but this is dependent on the type of establishment and the clientele being served.