This is my go-to Martini recipe, after several hundred experiments in the name of art, science, and good governance. I use Plymouth Gin, because it's lighter on the juniper and has this clean, almost mineral flavor that I find to be particularly more-ish. Plus I grew up not too far from Plymouth, in southwest England, so it's part of my origin story.
Noilly Prat Extra Dry has been my dry vermouth of choice for years. It adds a slightly bitter, floral note without trying to take over. The orange bitters, a more recent addition, adds a hint of zest.
I prefer to garnish with olives rather than a citrus twist, to enhance the cocktail's savoriness. The drink pictured above contained blue cheese-stuffed olives, which I've been obsessed with ever since I watched a guy with a cowboy hat ask for one in a New Orleans bar and the bartender proceeded to hand-stuff the olives in front of him. I hope he tipped well.
Martini (Plymouth Gin)
2 oz Plymouth Gin
0.5 oz Noilly Prat Extra Dry vermouth
Two dashes orange bitters
Add the ingredients to a cocktail glass with ice. Stir well. Strain into a chilled martini (or Nick and Nora) glass. Garnish with olives. Drink while cold.
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