Use a Chilled Glass, Add Expensive Lemons and Always Stir NEVER Shake

With the release of Spectre, perhaps you may wish to switch from your regular glass of sherry as an aperitif to a martini to mark the occasion?

I hate to pour shade on the film franchise but those transatlantic producers have somewhat confused how the book’s Bond intended to have the drink.

My guide, with the help from Bar Man Alessandro Palazzi, from Dukes Hotel, London (where Ian Fleming is thought to have taken inspiration for his character’s drinking habit), will set the record straight as how best to serve your martini the traditional, and proper, way.

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The gods of mixology would not have named an entire genre of glassware after the martini had they not intended us to use it when consuming the classic cocktail.

A martini glass is a tall, funneled flute referred to by many (incorrectly) simply as ‘a cocktail glass’.

This remains the standard vessel for gin mixed with vermouth.

Serving it any other way is sacrilege.

A Chilled Glass

The glass should be chilled.

You can either do this by popping them in a freezer for an hour or two before you want to make the drink, or, for those who don’t plan that far ahead, by leaving a few ice cubes and a little bit water in the glass for 15 minutes or so.

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