At Tasting Table, we like to approach the classic martini with an open mind. We believe that there is no “right” or “wrong” way to make a drink, and we don’t want to exclude anyone from enjoying this beloved cocktail. However, when it comes to the martini, we can’t help but have a preference.

The vodka martini had its moment of popularity in the early-to-mid 2000s, but it soon fell out of favor. Perhaps it was because vodka-based drinks were becoming too ubiquitous in the American bar scene. Or maybe it was a longing for the nostalgic past and a desire to pay homage to the roots of mixology that led bartenders to embrace the gin martini.

Now, we’re not saying that gin is superior to vodka. In fact, on a fundamental level, gin can be seen as flavored vodka. The difference lies in the botanicals that are used to flavor gin, such as juniper berry, almond, angelica, anise, cassia, coriander, fennel, or citrus peel. These botanicals give gin its distinct character and add depth to a martini.

Gin lovers often describe the flavor of different gins using terms like floral, herbaceous, or piney. Vodka, on the other hand, is typically described as odorless, colorless, and flavorless. This neutrality allows the vermouth in a martini to take center stage. While the vermouth does its job in a vodka martini, it truly shines when paired with gin, creating a complex and layered profile.

In a 2002 episode of Anthony Bourdain’s “A Cook’s Tour,” bartender Dale DeGroff made a clear distinction between vodka and gin martinis. He explained that vodka doesn’t bring any flavor to the party, while gin allows the botanicals to shine and create a great drink. We couldn’t agree more.

Another advantage of gin martinis is the wide variety of gin styles available. From Navy strength to London Dry, sweeter Old Tom, aromatic Genever, and fruity Plymouth, each style offers a unique flavor profile to experiment with. And let’s not forget about the garnish – whether it’s a pickled cocktail onion, lemon twist, rosemary sprig, or a castelvetrano olive, there are endless possibilities to enhance the taste of your gin martini.

Now, we do have to make one exception – the dirty martini. The combination of salty olive brine and gin’s heavy botanicals may not be the best match. In this case, a neutral vodka is the way to go.

So there you have it – our take on the classic martini. We may not be the gatekeepers of what makes a “real” martini, but we can’t help but acknowledge the unique flavors and complexities that gin brings to the table. Cheers to experimentation and finding your own perfect martini!