The HTSI’s drinks columnist has written the ultimate guide to the world’s most debated drink The HTSI’s drinks columnist has written the ultimate guide to the world’s most debated drink © Laura Edwards

• 45ml gin
• 15ml vodka

Either

• 7.5ml Lillet Blanc
• 3 drops Angostura Bitters

or

• 7.5ml Cocchi Americano

GLASS: cocktail glassGARNISH: lemon twistMETHOD: shake with ice and strain

The Vesper Martini was first described by James Bond in Ian Fleming’s novel Casino Royale (1953). He instructs the casino bartender as follows: “In a deep champagne goblet… Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel. Got it?” The Vesper has a macho reputation, but it is actually slightly sweet. The fact it’s shaken rather than stirred also helps to soften it a bit. The French aperitif Kina Lillet was discontinued in 1986 – but you can approximate it pretty well with Lillet Blanc and a drop of Angostura Bitters (or use Cocchi Americano, a golden aperitif from Italy, which is bittered with gentian and quinine).Bond would probably have pooh-poohed modern-day Gordon’s, which is bottled at a rather wimpy 37.5 per cent abv (in the UK at least). I reckon he’d go for something with a bit more torque to it, like classic Tanqueray.

Tomato Leaf Martini

© Laura Edwards- 50ml tomato leaf-infused gin (to make, tear up a handful of tomato leaves and leave to infuse in 50ml gin for 10 minutes before straining off)

• 10ml dry vermouth

GLASS: cocktail glass GARNISH: tomato leaf and/or cherry tomatoMETHOD: stir with ice and strain

I adore the smell of tomato leaves – and their sappy green, spicy notes work brilliantly in a Martini. Pick them at the last possible moment, on a summer’s evening, to capture the best of the scent.

Jasmine Tea Martini

• 50ml jasmine tea-infused vodka (to make, infuse five jasmine tea pearls in 50ml gin or vodka for 15 minutes before straining off)
• 10ml dry or white vermouth

GLASS: cocktail glass or tiny tea cupGARNISH: lemon twistMETHOD: stir with ice and strain

Jasmine tea brings a fabulous fragrance and a subtle green-tea astringency to this elegant Martini – I like it best with a polished vodka such as Belvedere or Haku (but it could also work with a gentler gin) and one of the fresher dry vermouths such as Martini Extra Dry. A really good loose-leaf jasmine tea makes all the difference: Rare Tea Co, Postcard Teas and Jing are all excellent.

Suit & Tie

• 45ml gin
• 20ml dry sherry
• 20ml Giffard Lichi-li liqueur
• 1 dash absinthe

GLASS: cocktail glassGARNISH: lycheeMETHOD: stir with ice and strain

Adapted from a recipe by Kristina Magro

A classy cross between a vintage Tuxedo and a ’90s Lychee Martini that’s as pale-pink and dry as a Provençal rosé. Magro recommends using the lychee liqueur Giffard Lichi-li, which I heartily endorse – it is hedonistically fruity and floral, yet still quite delicate.

Lucky Jim

By Kingsley Amis

© Laura Edwards- 60ml vodka

• 5ml dry vermouth
• 4cm peeled and chopped cucumber

GLASS: cocktail glass GARNISH: thin cucumber wheel or ribbonMETHOD: muddle the cucumber pieces firmly in the bottom of a shaker. Add the other ingredients, shake with ice and double-strain

One of my favourite bits of drinks writing is Kingsley Amis’s Everyday Drinking. Amis urges readers not to waste good vodka on this recipe. The cucumber juice, he says, gives it a “mysterious” appearance, “the green wine of the Chinese emperors come to life”. It’s named after his novel Lucky Jim, which contains one of the finest hangover descriptions ever committed to print.

Arnaud Martini

© Laura Edwards- 25ml gin

• 25ml dry vermouth
• 25ml crème de cassis

GLASS: cocktail glassGARNISH: blackberryMETHOD: shake with ice and strain

This cassis-laced Martini was named for the early-20th-century French actress and musician Yvonne Arnaud. Think of it as supercharged Kir. Best with a really dry vermouth – and shaken, not stirred.

Flame of Love

• 5–10ml fino or manzanilla sherry
• 3 orange twists
• 50ml vodka

GLASS: cocktail glassGARNISH: flamed orange twistMETHOD: put the sherry in the cocktail glass and swirl around to coat the inside. Flame two orange twists into the glass’s interior (cut an orange twist, then light a match and hold it a couple of inches above the glass. Pinch the twist, shiny side out, into the flame so the oils ignite). Shake the vodka with ice and strain into the glass

This pyrotechnic Vodkatini was created at Hollywood hangout Chasen’s for the movie star Dean Martin. Martin’s pal Frank Sinatra reputedly liked it so much, he bought one for everyone in the place. Bone-dry with just a whisper of nutty sherry and sweet orange oils, it’s very sophisticated. Guaranteed to convert even the most die-hard Vodkatini hater.

Alpine Vesper

By Mike Sager

© Laura Edwards- 25ml Konik’s Tail vodka

• 25ml Noilly Prat Dry vermouth
• 25ml Luxardo Bianco Bitter
• 1 dash Braulio Amaro Alpino

GLASS: cocktail glassGARNISH: oliveMETHOD: stir with ice and strain

Equal Parts is a brilliant Hackney bar with a simple philosophy: all the drinks on the menu are equal-parts-everything. This Martini tastes like a minty Negroni, but as it’s made with Luxardo Bianco, it’s nigh-on clear. If you can’t get Luxardo Bianco, you can make it with Campari (though it will then be red).

Martinez

© Laura Edwards- 50ml Old Tom gin

• 15ml red vermouth
• 1 dash Angostura Bitters

Or, if you don’t have Old Tom:

• 40ml dry gin
• 25ml red vermouth
• 5ml Maraschino Liqueur
• 1 dash Angostura Bitters

GLASS: cocktail glassGARNISH: orange twist METHOD: stir with ice and strain

The Martinez is the missing link between the Manhattan and the Dry Martini – it’s got all the spicy sweetness of an old-style whiskey drink, but you can see the gin-and-vermouth formula waiting in the wings. It’s often claimed the Martinez was created in Martinez, California, for a thirsty gold prospector. This theory has been debunked, alas – but why let the facts get in the way of a good story?

Marguerite

• 50ml gin
• 50ml dry vermouth
• 5 drops orange curaçao or triple sec
• 1 dash orange bitters

GLASS: cocktail glassGARNISH: orange twist METHOD: stir with ice and strain

This delicate, citrusy aperitif is another early cousin of the Martini. A good choice for the gin would be Plymouth. The dash of brandy-based curaçao orange liqueur (or triple sec, at a pinch) is there to season rather than sweeten – it warms the drink from within, like a glowing light-bulb filament.

@alicelascelles

The annual FT Weekend Festival is here, featuring speakers including Rose Ferguson and Plum Sykes, and a Martini masterclass with Alice Lascelles. Join us on September 7 in London and online for a Saturday filled with debates, tastings, masterclasses and more— register here now

• Cocktails & Drinks
• HTSI
• Alice Lascelles

Explore now the complete list of the top 10 biggest casinos in the world. These places aren’t just casinos

This site only collects related articles. Viewing the original, please copy and open the following link:Alice Lascelles’ Martini masterclass