There are drinks, and then there are martinis. Not just a cocktail but a statement, a declaration of taste, elegance, and – let’s be honest – swagger. Some call it the king of cocktails; others, the epitome of sophistication and luxury. However you define it, one thing’s for sure – whether it’s resting in the hands of a silk-clad socialite, a political powerhouse, or a TikTok-trendsetter, the martini remains the ultimate symbol of refined indulgence. And right now? It’s having a moment.
As with all great icons, the origins of the martini are a little hazy, best enjoyed with a splash of mystery. Some say it was first poured in Martinez, California, when a lucky gold miner struck it rich and asked for a celebratory drink worthy of his newfound wealth. Others swear by the story that it was named after Martini & Rossi, the Italian vermouth brand that bartenders in New York and San Francisco swore by. Or perhaps it was Jerry Thomas at the Occidental Hotel in the 1860s who first blended gin and vermouth in just the right proportions, unknowingly creating a classic.
Whatever its beginnings, the martini cemented itself into history thanks to the likes of Winston Churchill, Ernest Hemingway, and, of course, Ian Fleming’s James Bond. The drink became synonymous with power, elegance, and the kind of cool that never fades.
The beauty of a martini lies in its simplicity: gin (or vodka) meets vermouth, finished with an olive, citrus twist or pickled onion (known as a Gibson). But within that simple equation lies an entire world of nuance. A dry martini means that you use more gin or vodka than vermouth, with the golden ratio at about 5:1 or 6:1, but hardcore purists might take it even drier. Some bartenders just add a whisper of vermouth or simply wave the bottle over the glass for effect. By contrast, a wet martini is a throwback to the original, sweeter style with a more generous pour of vermouth. While a little scandalous, a popular choice nowadays is the dirty martini, which involves adding olive brine for that salty, savoury punch. Then, there is the longstanding dilemma of ordering your martini shaken or stirred. Generally, purists argue that a gin martini should never be shaken as it tends to bruise the gin, resulting in the dilution of subtle botanical flavours. For vodka lovers, however, a well-stirred or shaken Martini is smoother, silkier, and infinitely more refined.
Once the epitome of old-school glamour, the martini is back in vogue. From classic dry martinis to bold, briny variations, this timeless cocktail is experiencing a revival, fuelled by a new generation of drinkers. Dirty martinis are leading the charge, with bartenders pushing the limits of umami flavour. We’ve seen extra-briny concoctions infused with everything from caper berries to anchovy-stuffed olives. Over in New York and London, martini menus are embracing playful twists, with spicy, smoky, and even pickle juice-infused renditions making a splash. Meanwhile, the espresso martini continues to reign supreme as the drink of choice for late-night revellers looking for a caffeinated kick. In an era of mindful drinking, where quality trumps quantity, the martini stands tall as the ultimate slow-sipper, best enjoyed ice-cold and with great company.
There’s an art to making the perfect martini. It’s a cocktail that relies on quality ingredients, careful technique, and just the right amount of attitude. At Belthazar, we don’t just make martinis – we craft them. Whether you prefer it dry, dirty, or with a signature twist, our bartenders have mastered the art of the pour. Join us to rediscover the drink that never goes out of style.
