How to Make a Classic Martini

oz. Beefeater gin

• ¾oz. Noilly Prat dry

vermouth

• 1 lemon

1. 1. Nice Ice, BabyHold a large ice cube in the center of your palm. Use the back of a bar spoon (really, any spoon will work) to crack it into smaller jagged pieces. Transfer ice to a mixing glass and repeat until you’ve got enough cracked ice to fill glass.
2. 2. A Smooth MixAdd gin and vermouth (it doesn’t matter what order). Just like in cooking, you should taste your ingredients separately and try to pair them thoughtfully (see the chart above for other Saunders pairings).
3. 3. It’s All in the WristBond was wrong. Shaking breaks up the ice, which leads to overdiluted martinis. Some dilution is good; it softens the spirits so you can taste the botanicals, not just the heat of the alcohol. Rapidly stir 50 times—count to 50, for real!—in a circular motion; the outside of the glass will be very cold and frosty.
4. 4. No Strain, No GainUsing a Hawthorne strainer, which fits snugly over the top of a mixing glass, or a slotted spoon (in a pinch), strain martini into a chilled Nick and Nora glass. Strain any remaining martini into a “sidecar” (use a mini-carafe—on ice, of course), possibly the greatest drinking add-on ever invented. Makes 1
5. Do the Twist
6. A lemon twist is the classic way to incorporate citrus notes into a martini. Here’s how to do it:
7. 1. Use a small knife to remove a 1″ piece of peel, including some of the white pith.
8. 2. From a distance of 4 or 5 inches, squeeze peel over drink to express oils. The heavier, more bitter oils will fall to the counter, while the lighter, sweeter oils will hit the drink.
9. 3. Rub the outside of the peel around the rim of the glass, then gently float it on top of the cocktail, yellow side up.