How to make Batch Dry Martinis for a party

“A Martini is a sacred contract between a bartender and a customer. The order isn't finished with the request for a drink – it instigates further questions,” says Harriet Leigh, of Sydney’s Archie Rose Distilling Co.

“Gin or vodka? Dry or wet? This question often flummoxes those new to Martinis – more dry vermouth, not less, results in a 'wetter' Martini. And then what garnish do you prefer? The most common are lemon twists and olives. An olive drinker will frequently be so partial to saline notes that they’ll request a Dirty Martini, which includes a splash of olive brine. If you're into brine, a caper berry garnish might please you; if you're into citrus, try some orange or grapefruit. With grapefruit I'd warn you to use it sparingly – the oil expressed from the skin can easily overwhelm the drink with excessive bitterness. A little button-sized twist will suffice.

“The subject of which vermouth to use is more daunting than it needs to be. A reliable and affordable favourite of mine is Dolin: medium-bodied, not too opinionated, so it won't get in the way of the core spirit. If you’re after something with a bit more character there's a relatively new kid on the block called Maidenii, from Victoria. Like a lot of Australian gins it features native botancials and it's beautifully balanced between fruit and floral.

Making Martinis in bulk for friends at a party is surprisingly easy and can be done beforehand. Rather than mixing them over ice, just include some good quality water (tap water might suffice but it depends where you live).

“The great thing about making Martinis at home is you're both the bartender and the customer, so you can make it exactly as you like. My personal preference is for medium dry with a twist.”