Strong, sophisticated, and storied, the martini might just be the ultimate cocktail.
Although it’s widely agreed that James Bond’s request for a shaken martini is more show than substance (the rough treatment can ‘bruise’ the gin and over dilute the liquid), the cocktail’s beauty is in its scope for personalization. Gin or vodka? Wet or dry? Dirty? With a twist, an olive, or even a pickled onion? Every seasoned drinker knows exactly how they take it. (It’s vodka, dry, with a twist for me, please.)
While many of said seasoned drinkers will stake a claim to their own martini being the best in the world (see below), the act of sliding into a counter seat at a dimly lit bar, ordering one, and having it stirred to your exact taste is second to none. We asked our panel of cocktail experts for their best-ever martini order.
See also: How to Build the Perfect Bar Cart
Alice Lascelles
Anticipation is a big part of the martini – you’re always questing for perfection. So the most accurate answer to the ‘best martini’ question is probably ‘the next one.’
My ideal recipe changes from day to day – and that elusiveness keeps it interesting. But if I had to commit to one formula, I’d probably go for a 5:1 martini, made with Plymouth Gin, Noilly Prat vermouth, an olive, and a twist. And the glass must be frozen – if it’s not frozen, then forget it.
My favorite place to drink a martini is my kitchen, because I love all the little rituals involved in the drink’s preparation – icing the coupes, zesting the lemons, the clink of the bar spoon in my Japanese mixing glass, mixing a martini for someone else.
But some bars stick in the memory. The exquisite Loos Bar in Vienna, with its 118-year-old modernist interior; the neo-dive Best Intentions in Chicago where I had a burger and a martini sitting at the bar. The Dover in Mayfair, which does the best vodka-tini – and one of the sexiest settings – in London. The meticulousness of the martini-mixing at High Five Bar in Tokyo; the savory Steakhouse Martini at Hawksmoor; and the history of Barcelona’s Bar Boadas where they’ve been throwing martinis since 1933.
Why you should trust me: Alice Lascelles is an Elite Traveler contributing editor and our weekly drinks columnist. She loves the martini so much that she wrote the book on it: The Martini (and Nigella Lawson called it “positively paradigmatic”).
Matt Hranek
This will sound cocky but my favorite martini is the one I make at home. Glasses and gin (London Dry preferred) are stored in the freezer. Vermouth in the fridge. My favorite gin of the moment is from Scotland – Harris gin. My vermouth is from France – Noilly Prat. I also keep a collection of vintage (and acquired glasses from some of my favorite bars that somehow find their way into my ever-present tote bag) in the freezer. I rinse the vermouth in the glass and pour in the frozen gin. Finally a big peel of lemon is expressed and tossed into the glass… perfection!
There are many great bartenders out there making delicious martinis. Some of my most memorable are from Dukes Bar in London; Ristorante Camponeschi in Rome; Dante, The Polo Bar, Aretsky’s Patroon, Maison Premiere, Chateau Royale, and Bemelman’s in NYC; and the rooftop bar at the Hotel Grande Bretagne in Athens. Location and barware play a big role here in the overall experience.
Why you should trust me: Matt Hranek is the founder/editor of Wm Brown magazine. He has written a best-selling book on the martini published by Artisan, called The Martini: Perfection in a Glass. He can often be found at the hotel bar, chilled martini in hand – for research purposes, of course.
Camille Wilson
My favorite martini spot is schmuck in New York City – their schmuck martini is amazing! It’s made with an unaged apple brandy and finished with olive oil drops. But what makes it a standout for me is that when you’re about halfway through your drink, they pour the remainder into a freshly chilled martini glass so it stays cold while you finish it.
Why you should trust me: Also known as The Cocktail Snob, Camille Wilson is a content creator and author who specializes in at-home mixology.
Agostino Perrone
A martini cocktail is always defined by the occasion. It’s no coincidence that at The Connaught Bar we’ve created a service around the personalization of this drink: from the base spirit, to the ratio, to the selection of aromatic bitters. While we have our preferred measurement (5:1 spirit:vermouth ratio) we love to tailor this cocktail to the guest’s taste and mood.
Personally, a martini version I love is a 50:50, gentler and with a lingering botanical and more floral profile. That said, there are also moments that call for a visit to one of the most iconic of martini temples such as Dukes Bar. When you go there you cannot but enjoy an extremely dry and extremely chilled signature Dukes martini served by Alessandro Palazzi who keeps the legacy of Salvatore Calabrese’s direct martini alive. More modern cocktail bar institutions, other perfectly executed classics, and masterful signature martinis I very much enjoy can be found all over London, from Amaro Bar in Kensington to Tayer & Elementary and Satan’s Whiskers in East London.
Why you should trust me: Agostino Perrone is director of mixology at The Connaught, and is widely credited with turning it into one of the world’s best bars – few lists of the best martinis around the globe skip The Connaught Bar.
Rebekah George
Thankfully I don’t need to travel too far for my best martini experience. I recently went to Dog Star, in the Leith area of Edinburgh which does an Oyster Leaf Martini that combines The Botanist Distillers Edition Gin, vermouth, fino sherry, and oyster leaf. For me it was the perfect balance of being dry but with a unique savory note coming from the oyster leaf. I believe atmosphere and company also play a large role in creating memorable drinks. Sitting at the bar mulling over what we were going to have for dinner, in an informal but quality setting absolutely helped.
Why you should trust me: Rebekah George heads up the cocktail program at Vivien, a new speakeasy-style bar in Edinburgh from the team behind Michelin-starred Lyla. She takes her martini dirty, with gin, and ideally combining dry and bianco vermouths.
Gabriele Sasnauskaite
A truly great martini is all about simplicity, precision, and setting. While there are countless interpretations around the world, the best martinis are often found in bars where every detail from temperature to dilution to atmosphere is carefully considered.
My ideal one is stirred ice-cold or straight out the freezer, made with a gin, a touch of dry vermouth, and finished with a lemon twist. I prefer it served in a frozen coupette, allowing the gin’s botanicals to take center stage while the citrus oils add brightness and elegance.
As for the atmosphere, nothing beats enjoying a martini in a sophisticated hotel bar or a sexy cocktail bar, where the atmosphere encourages you to slow down and savor the experience. My favorite places in London are Cato in Covent Garden, Coburg bar at The Connaught hotel and, of course, The Dukes Bar.
Why you should trust me: Gabriele Sasnauskaite is head of culture and advocacy at UK-based Cygnet Gin, and has over ten years’ experience in luxury hospitality.
Max Venning
Obviously the Connaught Bar makes a world-class martini, but if you want to avoid the queue and get an incredible crisp martini, take a right after the hotel entrance and slip into the veranda at the Coburg Bar. Stirred to perfection and always ice cold with a great view of Mount Street, it’s a wonderful spot.
Why you should trust me: Along with his brother Noel, Max Venning is the brains behind some of London’s best bars, including the award-winning Three Sheets (in both Soho and Dalston) and Crouch End’s woefully underrated Little Mercies.
