The perfect MARTINI

Vodka or gin. Lemon or olive. Shaken or stirred. There's no right answer - or is there? Here's what the world's best Martini-makers have to say on the matter

- ALICIA MILLER

The most enduring of classic cocktails, the Martini is simple to make and infinitely customisable. But how do you create the very best one possible? We asked the top mixologists in London's Martini business - Agostino Perrone and Giorgio Bargiani of The Connaught Bar, Alessandro Palazzi of Dukes Bar and Brian Silva of Rules. Here are their thoughts...

THE SPIRIT: VODKA VS GIN

None of our bartenders would badmouth the Vodka Martini. And yet, all name gin as their go-to spirit base, because it has so much more flavour. It seems their customers agree: : both Palazzi and the Connaught duo say 70% of the Martinis they sell are made with gin. Silva's numbers are similar, though the Boston native notes an exception: American customers seem to prefer vodka.'

As for the perfect gin? Choose something classic and juniper-forward. The Connaught Bar, known for both precision and world-leading innovation, uses its own gin, infused with hand-crushed juniper, coriander seeds, liquorice, angelica root, orris root, mace, Amalfi lemon and red wine - but also uses Tanqueray No10.

Silva's preference is a gin that's 'as ginny as possible', and he cites the likes of Tanqueray, No3 (from Berry Bros & Rudd), Plymouth and Sipsmith. Palazzi, meanwhile, prides himself on experimenting with a number of smaller gin brands, but he considers Beefeater, No3, Plymouth and Tanqueray to be reliable, easy-to-find picks.

When vodka is involved, full-flavoured spirits get the nod. Palazzi and the Connaught team often use Konik's Tail, a blend of spelt, rye and wheat. Though for his popular Vesper Martini a James Bond-inspired blend of gin and vodka - Palazzi uses one-part rye Potocki vodka to three-parts No3 gin, with amber vermouth.

THE VERMOUTH: WET VS DRY