Gin Loot: The Ultimate Dry Martini Recipe

To celebrate Martini Day on 19th June,’s Resident GINius and award-winning mixologist, Tim Laferla, shares his recipe to make the perfect Martini at home. 

‘The Martini is the most iconic cocktail on the face of the planet. It is deceptively simple in construction but difficult to master. Making a Martini is a lot like cooking a steak, it’s a very personal affair – it can be “cooked” in a variety of ways and served with a variety of condiments. This Martini Day it’s time to demystify the intricacies of the Martini so you can wow your friends or simply just make the best Martini possible for yourself.’

Extra Dry
● 60ml Dry gin
● 5ml Dry vermouth
● 60ml Dry gin
● 10ml Dry vermouth
● 60ml Dry gin
● 30ml Dry vermouth
Dirty (optional)
● 5–15ml olive brine (to taste)

Garnish: your choice (olives or lemon peel)
Ice: cubed (for stirring)
Glass: cocktail glass

Recommended gins available at
● Poor Toms Sydney Dry Gin RRP $71.00
● Jensen’s Bermondsey Dry Gin RRP $99.00
● 78 Degrees Classic Dry Gin RRP $75.00

Equipment Checklist
● Mixing Tin/Glass
● Bar Spoon
● Strainer

● Add choice of ingredients to mixing glass or tin
● Fill with cubed ice and stir for 30–60 seconds
● Strain into frozen cocktail glass
● Garnish with your choice

Tim Laferla, Gin Loot’s resident expert, Top Tips
‘If it’s your first time trying a Martini, start out with the wet ratio and progressively go towards a drier cocktail for a more approachable drink. Martinis need to be ice cold. Make sure all your glassware (mixing glass and cocktail glass) are chilled in the freezer for 5 minutes before you make the drink. For citrus peel garnishes, cut a small coin  (the size of a 5c–10c piece) so that the flavour doesn’t overwhelm the delicacy of the gin.’

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