Capsaicin Free Classic Gin Martini
Few cocktails carry the quiet confidence of a perfectly made martini, and this one delivers exactly that — bracingly cold, silky, and just dry enough to feel sophisticated. The combination of London Dry gin and dry vermouth is a timeless pairing, and the 30–40 seconds of stirring is what separates a great martini from a mediocre one, coaxing the right amount of dilution and chill without bruising the spirit. For anyone avoiding capsaicin, cocktail hour can sometimes feel like a minefield of spicy rim salts, infused spirits, and pepper-forward garnishes hiding in otherwise innocent-looking drinks. This recipe keeps things beautifully clean — no heat, no tricks, just gin, vermouth, and ice. The garnish choice is yours: a briny olive adds a savory depth, while a twist of lemon peel brings a bright, citrusy lift that makes the botanicals in the gin sing. Chilling the glass beforehand is a small step that makes a noticeable difference, keeping every sip as cold as the first. It's the kind of drink that feels like a reward.
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Learn more →Ingredients
1 serving
- 2 ½ oz london dry gin
- ½ oz dry vermouth
- ice cubes, for stirring
For serving
- 1 cocktail olive or 1 strip lemon peel, for garnish
Instructions
- 1
Chill a martini glass or coupe by filling it with ice water and setting it aside while you build the drink.
- 2
Fill a mixing glass two-thirds full with ice. Add the gin and dry vermouth.
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