The classic gin martini is the cocktail that separates good gin from great gin. It has two ingredients and nowhere to hide. It’s our founder Adrian’s go-to, and he makes it the same way every time.
“No garnish drama, no fuss. It won Gold at the World Gin Awards, so I’m not changing it.” — Adrian, Founder
Ingredients
• 60ml Beach Dry Gin
• 10ml dry vermouth
• Strip of lemon peel
Method
- Chill your glass in the freezer for at least 15 minutes.
- Add the gin and vermouth to a mixing glass filled with ice.
- Stir for 20–30 seconds, until the outside of the glass is frosty.
- Strain into your chilled coupe or Nick & Nora glass.
- Twist the lemon peel over the drink to release its oils, rub it around the rim, then drop it in.
Distiller’s tips
• Freeze your gin. Keeping it in the freezer means less dilution and a silkier texture.
• Stir, don’t shake. Stirring keeps the martini crystal clear and smooth.
• Keep vermouth in the fridge. It’s wine-based, so use it within a month of opening.
Make it your way
• Extra dry: Rinse the glass with vermouth and pour it out before adding the gin.
• Wet: Use 20ml of vermouth for a softer, more aromatic martini.
Why Beach Dry Gin?
Made in small batches on May, our 200L pot still in Darlinghurst, Beach Dry Gin won Gold at the World Gin Awards. Its bright, coastal character comes through when the gin isn’t hidden behind other mixers.
