When you order a Martini, you ought to know which one you’re getting. There is the Martini and then there are the variations of the original, the martinis.

Sophisticated and with a full but understated taste, the classic Martini is a thing of beauty. It makes me think of a time when the gin was flowing and the Gatsbies danced, gracefully pretending to be the people they so badly wanted to be. A time of prohibition, hot jazz, and James Bond’s adventures in black and white.

The ratio between gin and vermouth changed as the end of the last century approached, but here is the classic Gin or Dry Martini from the days of sequins and tuxes:


60ml gin
10ml dry vermouth (if you want to use the actual Martini brand, pick either Martini Bianco, or Martini Extra Dry)
a dash of Angostura bitters (a là Buñuel)
1 or 3 olives, for garnish (an even number is said to be bad luck)


Pour the gin and vermouth into a mixing glass with some ice cubes. Stir gently for about 30 seconds and then strain into a chilled cocktail glass. Add the Angostura bitters and serve with a small olive skewer.

“There was music from my neighbor’s house through the summer nights. In his blue gardens men and girls came and went like moths among the whisperings and the champagne and the stars… In the main hall a bar with a real brass rail was set up, and stocked with gins and liquors and with cordials so long forgotten that most of his female guests were too young to know one from another.”
– F. Scott Fitzgerald, The Great Gatsby, 1925

Photography: Dee Ramadan
Styling: Margherita Poggiali