MARTINIS, WITH A TWIST

Let’s shake (or stir!) things up and try a new spin on the classic cocktail.

- JENNA HELWIG,Morgan Hunt Ward

Solstice Sprig Martini

IDEAS, DIYS & REALLY GOOD TIPS

THERE’S NO MORE QUINTESSENTIAL cocktail than the sleek, sexy martini. It’s also the most personal of drinks, says Kaitlyn Stewart, winner of the World Class Bartender of the Year competition and author of Three Cheers: Cocktails Three Ways; Classics, Riffs, and Zero-Proof Sips. “It’s rare to ask a bartender for just a martini without following up with how you like it.”

In fact, she thinks of the martini recipe as a template. The classic starts like this: 2½ ounces of gin or vodka, ½ ounce of dry vermouth, and a lemon twist or olives. “You’ve got a base spirit, a modifier, and a garnish. How you manipulate those components is up to you.” For instance, want it dirty? Swap in 1 to 2 tablespoons of olive brine (depending on how dirty you like it), replacing an equal amount of gin or vodka. Prefer a bolder flavor? Use a liqueur, like Kahlúa or Cointreau, instead of vermouth.

As for the great shaking-versus-stirring debate, classic martinis should be stirred to maximize their velvety mouthfeel (shaking introduces air bubbles). If the martini has juice or dairy in it, it’s usually shaken to help combine the ingredients. But there’s no hard-and-fast rule.