The World’s Best Martinis, According To Experts

The martini is such a personal drink—everyone has their preferred style—but there are a few quality control issues that will ensure whatever version you prefer is served at its best.

La Petite Maison’s Tibor Krascenics, global bar manager for the stylish French restaurant (a favorite of jet setters with locations in hotspots such as London, Las Vegas and Dubai) argues that to make an excellent Dry Martini, quality ingredients are key. Says Krascenics, “there’s no place to hide poor quality gin or vermouth in a martini. Start with London dry gin and a high-quality dry vermouth.”

Stirred, never shaken

Shaken is not the best technique either explains Krascenics, “A proper martini is stirred, ensuring a smooth, clear drink without ice flecks. Stir for 20–30 seconds to achieve the ideal chill and dilution, then strain into an ice-chilled martini glass. Finish with a twist of lemon peel, and you’ve created a balanced, timeless Dry Martini.”

When it comes to martini variations, my go-to is a savory twist on the classic Gibson. We stick to the original recipe for its timeless character, but add a playful edge with our house-made pickles, which we smoke in our Josper oven. This little touch of smokiness brings depth and a unique flavor balance, making it a Gibson like no other—bold, refined, and just the right amount of daring!”

And what about chilled spirits?

Soho House Head of Bars for UK, Europe and Asia, Cyril Francoise suggests keeping your spirits in the freezer for the perfect temperature and consistency. Says Francoise, “Temperature is non-negotiable.” His personal favorite riff on the classic martini is from Soho House’s recently opened Martini Bar at their brand-new Soho Mews House in Mayfair, “I love the Number Five; we made with Tanqueray No.10 gin, vermouth, gooseberry and a cardamon cold infusion at -10 degrees.”

And for the best at-home classic martini, Francoise breaks things down with three tips:

1. Ice and temperature – your martini needs to be extra cold, including putting your glassware in the freezer before use
2. A perfect dilution – it must not be too watery
3. A great vermouth is critical, and a rough-cut zest of Lemon is my favourite addition

At Home Recipes

Fumee: “This cocktail’s simplicity highlights every component, so there’s no room for inferior spirits. A typical Dry Martini ratio ranges from 6:1 to 8:1 gin to vermouth, with a dash of orange bitters for balance.”—Tibor Krascenics

1. 60ml London Dry Gin
2. 10ml Dry Vermouth
3. 7.5ml Smoked Onion Brine
4. Garnished with Smoked Pickled Onion

Bettrave: “If you’ve never tasted the essence of the earth itself, the Bettrave martini will introduce you. With a dry, earthy flavor drawn from raw beetroot, this martini offers a flavor experience that’s as grounded as it is refined.”—Tibor Krascenics

1. 50ml London Dry Gin
2. 10ml Beetroot Distillate
3. 10ml Dry Vermouth
4. Garnished with Pickled Beetroot

Provencal Martini: “It’s a martini with a savory heart, perfect for those who crave a taste of the French Riviera in a glass.”—Tibor Krascenics

1. 40ml Vodka infused with Sun Dried Tomatoes
2. 40ml Dry Vermouth infused with Thyme & Kalamata Olives
3. Garnished with Mozzarella Ball

The Vesper at The Drexel is a Mediterranean restaurant located at the Esmé Hotel in South Beach. “The Vesper is our go-to martini at The Drexel. The Cocchi Americano—a white wine from Piedmont, Italy, aromatized with botanicals and aged for a year—gives it an aromatic layer of flavor and makes it very easy to drink.” – Alejandro Chavarria, Bar Lead at Drexel

1. 1.5oz Bombay Gin
2. .75oz Truman Vodka
3. .75oz Cocchi Americano
4. Stirred, served up in a chilled martini glass, lemon twist.

The King’s Martini at Deer Path Inn, Lake Forest, IL: “Rumor has it one of King Charles’ favorite cocktails is a classic gin martini which he is said to enjoy every evening before dinner. In honor of him, we elevated the king’s go-to libation: a classic London dry gin, Mancino vermouth secco, two drops of lemon bitters, and garnished with an unstuffed Spanish olive. With this cocktail we offer a hearty: “Long Live the King.“ – Jorge Centeno, Chief Spirits Officer, Deer Path Inn

1. 3 oz Tanqueray 10 or Nolet’s Reserve Gin for a very royal experience
2. 3/4 oz Mancino vermouth secco
3. 2 drops lemon bitters
4. Garnished with unstuffed olive
5. Stir and strain into a fancy martini glass.

The (Organic) Classic One – Belvedere Martini

1. 60 ml / 2 oz Belvedere Organic Vodka
2. 7.5 ml / 0.25 oz Dry Vermouth
3. Garnish with a grapefruit twist