The gin experts at Blackwell & Sons answer our pressing questions on martini-making

For both martini maestros and those taking their first sips into the world of James Bond’s favourite cocktail, the terminology can be confusing. Shaken? Dry? What does it all mean?

We turned to gin specialists Adam and Millie Blackwell for their top tips for creating martini magic. The founders of Greytown Distilling Company are featured in the November/December edition of NZ Life & Leisure, on shelves now.

Is one type of lemon better than another? No, but wash the outer rind so it doesn’t have any wax or spray on it.

A thin peel of lemon rind or slice of lemon? The rind contains a concentration of citrus oil that has the flavour. A slice of lemon is best for a gin and tonic.

Poured over ice or no ice, shaken or stirred? The jury is out. In the summer, we like to shake it with ice, so we get little ice shards in the martini. That provides texture but needs to be sipped more quickly so it doesn’t taste too diluted. In the winter, we go with stirred, as it creates a smoother, silkier drink.

Served in what type of glass? Nick & Nora or a coupe glass.

Should the gin be chilled? We keep our gin in the freezer to get it as cold as possible. It doesn’t freeze.

Why is an olive associated with a martini? Olives have been added to martinis since the 1920s when the cocktail era was in full swing. Partly decorative and partly to provide a more savoury taste than a fresh, citrus option.

Do you like olives in yours? We prefer lemon. Some bars load multiple olives into the martini on a toothpick. It tastes like a jar of olives with booze added.

The ideal nibble to accompany a martini? We think it is best served before food – a true pre-dinner drink. We like the focus on just one taste while sipping a martini. Martinis are fuel for creative and optimistic conversation, so we like the idea of one amazing taste and lots of positive chat. However, we recently decided that oysters and martinis are a match made in heaven. Consume most of the martini, then unleash an oyster.

Is martini a one-only drink, or is two okay? We think one; keep it special and ceremonial. Then, move on to what you like to drink with dinner.

MAKING THE PERFECT MARTINI
Adam and Millie’s recipe for the perfect martini? Combine 75ml Greytown Distilling Company Gin and 25ml dry vermouth with a dash of orange bitters (optional) and a twist of lemon.