Our Best Martini Recipes

freezer martini
Photo: Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

From classic gin martinis to to refreshing lemon and basil martinis, here are the best recipes for martini variations.

01 of 06

Aged Martini

Aged Martini
© Lucas Allen

This classic gin-based cocktail develops a smooth, deep flavor after being aged in an oak barrel for three weeks.

02 of 06

Martini

Martini
© Wendell T. Webber

The original martini, allegedly invented in the U.S. in the 1860s, was made with sweet vermouth. One of the first recipes for a dry martini, made with dry vermouth, appeared in Frank P. Newman's 1904 American Bar.

03 of 06

Lemon & Basil Martini

Lemon & Basil Martini
© Wendell T. Webber

Naren Young created this martini variation after tasting a lemon-and-basil sorbet at a restaurant. Sweet white vermouth emphasizes the basil's herbal quality, while limoncello and lemon juice give the drink a double-citrus punch.

04 of 06

Dirty Pasta Water Martini

Dirty Pasta Water Martini
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

In place of a drier, juniper-forward London Dry Gin, the Dirty Pasta Water Martini features a herbaceous gin (Vetri prefers Revivalist's Equinox Expression), which adds a subtle, floral quality to this cocktail and delivers a round gentle sweetness that plays off the salty and starchy pasta water.

05 of 06

Sakura Martini

Sakura Martini
Photo by Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Lydia Pursell

This elegant, modern take on the saketini was created by Kenta Goto, owner of Manhattan's Bar Goto and Brooklyn's Bar Goto Niban. Goto uses aged genshu sake and gin in the drink, and garnishes it with a salt-pickled sakura, or cherry blossom.

06 of 06

Frozen Martini

freezer martini
Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

Max Green, owner and bartender of NYC's Blue Quarter, shared his recipe for the perfect martini, which he makes ahead in big batches and freezes. There's no ice and no stirring or shaking with the Frozen Martini: With a formula of two parts gin, one part vermouth, and one part water, the ideal dilution is built into the batch. When you take it out of the freezer, the liquid won't be completely frozen but will glide right out of the bottle.

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