GIBSON COCKTAIL. A LA MARTIN RAGGETT. Into a small mixing-glass place some cracked ice, half a jigger of French vermouth and half a jigger of dry English gin; stir thoroughly until cold, strain into a cocktail glass and serve. NOTE. – No bitters should ever be used making this drink, but an olive is sometimes added. Most martinis are built with just two or three ingredients: a base spirit of gin or vodka, dry vermouth, and sometimes olive brine. Occasionally, a martini will contain just the base spirit (more Place 2 Martini glasses in the freezer to chill, preferably an hour in advance. Fill a cocktail shaker with ice and pour in the gin and vermouth, tweaking the ratios according to your taste; the more gin you add, the drier and stronger the drink will taste. Stir vigorously and strain into the frozen glasses. Garnish with an olive or a twist of In a mixing glass filled with ice cubes, pour the gin and both vermouths. The Spruce Eats / S&C Design Studios. Stir well for at least 30 seconds. The Spruce Eats / S&C Design Studios. Strain into a chilled cocktail glass . The Spruce Eats / S&C Design Studios. Garnish with a lemon twist or skewer of olives. By contrast, a “dry” martini has a higher percentage of gin or vodka to vermouth than the standard. If you order a “very dry” or “extra dry” martini, it will have next-to-no vermouth – and be almost “neat”. 3. Choose Other Additions and Garnishes. There are plenty of other ways to customize your martini. Add 2½ oz. vodka or gin, ½ oz. dry vermouth, and ½ oz. pickle brine to a shaker and fill with ice. Shake until chilled, at least 20 seconds. Shake until chilled, at least 20 seconds. Strain Put all of the ingredients except for the coffee beans into your cocktail shaker, fill with ice and shake for 5 to 10 seconds to chill. 1.5 ounce vodka, 1.5 ounce strong espresso, 1.0 ounce coffee liqueur, 1.0 ounce Baileys Irish Cream. Strain out the ice. Then add your espresso martini back to your cocktail shaker without ice and shake for 20 Add the ingredients to a mixing glass (a pint glass works well in a pinch) and fill the glass about three quarters with ice fresh from the freezer. Now, use a long-handled bar spoon to stir, cradling the ice with the spoon and gently swirling it through the liquid. Aim to stir about thirty times. q4qW.