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“Martini” can mean a classic gin- or vodka-and-vermouth cocktail, or a newer drink whose name or presentation connects it to the family. These eight styles are a tasting guide, not an objective ranking: start with the classic if you want to explore vermouth, or choose the Espresso or French Martini for a different flavor direction.
How to choose a martini style
For a classic martini, choose a base spirit first: the MARTINI guide describes gin as more botanical and vodka as smoother and more neutral. Then decide how much vermouth you want, and whether you prefer a lemon or olive garnish. Stirring generally keeps a drink clearer; shaking adds aeration and dilution, though the recipe you follow may specify a method.
- Dry or botanical: Try a Dry Martini with gin and relatively little vermouth.
- Richer and more vermouth-forward: Choose a Wet or Perfect Martini.
- Savory: Ask for a Dirty Martini with olive brine.
- Different from the classic: Try an Espresso Martini for coffee flavor or a French Martini for a fruit-forward cocktail.
For a first order, tell the bartender whether you want gin or vodka, dry or wetter, and olive/brine or lemon. That gives them a useful starting point without assuming every bar uses the same recipe.
Eight martini styles to try
1. Dry Martini
A gin-forward classic with less dry vermouth relative to the spirit than a Wet Martini. The International Bartenders Association’s recipe calls for 60 ml gin and 10 ml dry vermouth: stir well with ice, strain into a chilled cocktail glass, and garnish with lemon-peel oil or a green olive. See the IBA Dry Martini recipe.
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Ratios vary: the MARTINI guide’s gin recipe uses 75 ml gin and 25 ml dry vermouth. Neither ratio is universal, so ask for the balance you prefer rather than treating “dry” as one fixed measurement. MARTINI’s guide to the cocktail explains the dry-to-wet distinction.
2. Wet Martini
A Wet Martini uses more vermouth relative to its base spirit, giving vermouth a larger role in the drink’s aroma and flavor. There is no single required ratio established here; “wetter” is a direction of adjustment, not a standardized specification. It is a good choice if a very spirit-forward Dry Martini sounds austere.
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3. Perfect Martini
A Perfect Martini includes both dry and sweet vermouth alongside the base spirit. The MARTINI guide describes an even balance between the two vermouth types. “Perfect” refers to that combination; it does not mean equal parts of all ingredients or a claim that this is the best martini.
4. Dirty Martini
Olive brine turns a classic-style martini savory and gives it a cloudy appearance. More brine makes the drink saltier and cloudier; the term “filthy” is used for a version with more brine, but there is no universal amount. Choose it if you like olive flavor, and specify how briny you want it.
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5. Gibson
The Gibson is a martini-adjacent classic commonly distinguished by its pickled cocktail onion garnish. If you already like a dry martini but want a savory garnish rather than lemon or olive, it is an easy variation to explore. Exact recipes can vary, so ask how a particular bar makes its Gibson.
6. Vesper
The Vesper is a contemporary classic associated with James Bond fiction. It is a named martini variation rather than simply a dry-versus-wet adjustment. Because specifications can vary, ask the bartender what ingredients and proportions they use instead of assuming the name guarantees one exact build.
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7. Espresso Martini
The Espresso Martini is coffee-forward and structurally distinct from a gin-and-vermouth martini. The IBA lists it in its New Era cocktail category, a reminder that “martini” also covers newer cocktails beyond the classic family. The IBA New Era list includes both Espresso and French Martinis.
8. French Martini
The French Martini is a fruit-forward contemporary cocktail. Its name does not mean it is a classic vermouth martini; it belongs to the broader set of modern drinks using the martini name. The IBA includes it alongside the Espresso Martini in its New Era list.
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What “dry,” “wet,” and “perfect” mean
These terms describe different things. “Dry” means less vermouth relative to the base spirit, while “wet” means more. “Perfect” means the drink contains both dry and sweet vermouth. They are useful ordering cues, but they do not specify one mandatory ratio across recipes.
Stirred or shaken?
The IBA’s Dry Martini method is to stir gin and vermouth with ice, then strain into a chilled cocktail glass. The MARTINI guide notes that stirring tends to preserve clarity, while shaking adds aeration and dilution. For other styles, follow the recipe or the bartender’s preparation; method is a preference unless a specific recipe calls for one.
Why there are different kinds of martinis
The martini’s precise origin is unclear. The MARTINI guide discusses competing naming and ancestry theories, including a connection to the Martinez, rather than identifying a single settled inventor or origin. The modern menu reflects that broadening: some names refer to vermouth balance or garnish, while others are newer cocktails with different flavor profiles.
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