Back to the Prohibition-Era cocktails. I just can’t get enough of them. This gin martini is a little different, however, because it’s a specific variation of a classic drink people don’t talk about.

As a disclaimer…I’m not your typical martini guy. I love gin, but the idea of a dirty martini with olives is disgusting to me.

I recently came across the internet’s best-kept secret. A much less popular variation of the classic gin martini—or as I like to call it the “improved” gin martini. It’s your typical martini with the addition of orange bitters and a squeeze of fresh lemon peel in place of olives.

If you search the web for gin martini or classic gin martini, you’ll mostly get your typical gin, olives, and vermouth variation of the drink, with the occasional mention of optional orange bitters and/or a twist of lemon. I’m here to proclaim that this is an ENTIRELY different (and way better) cocktail!

The Best Gin Martini

When prepared the right way, orange bitters and lemon is the perfect way to add an aromatic and citrusy kick to complement all the natural botanical gin flavors. It adds so much depth to an otherwise boozy, one-dimensional drink. That’s what makes this the best martini recipe.

How to Make a Gin Martini

Combine a nice dry gin (I like Plymouth), orange bitters, dry vermouth, and plenty of ice in a shaker. Shake for a good 15 seconds and strain into a chilled coupe glass. Here comes the really important part. The lemon peel is not only a garnish but a very critical element to the drink.

Point the outer part of a lemon peel (non-pith side) towards the top of the drink and gently squeeze the edges so the oils spray out over the top of the cocktail. If done properly, you can actually see an oily film floating on the surface of your cocktail. The lemony aroma should hit your nose as you sip. It’s amazing.

That’s all there is to it. Now you’re an expert. Anyway, hope you share my sentiment and spread the word on my new favorite classy gin cocktail.

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