Skip to main content

How to Craft a Heavenly Vodka Martini — Whether Shaken or Stirred

Image Source/Getty Images

The martini is an iconic cocktail, with millions of people hoisting one to their lips since its inception. Former Prime Minister Winston Churchill was known to down martinis, as did Hemingway and the greatest spy of all time, James Bond. Crafting a martini the “proper” way is a subject of debate. Does a martini have to employ gin or vodka? Will the Martini Police pop up out of nowhere if you use vodka instead of gin?

Related Guides

The truth is, neither are wrong. Shocking, right? We know you have a lot of questions in mind, so we spoke with Beam Suntory master mixologist Bobby Gleason to find out the origins of the vodka martini — a popular twist to the gin martini. And later on, we’re going to learn how to make the best damn vodka martini in the whole galaxy this 2022. Trust us, it’s one of the easiest cocktails to master, and is perfect for those who want to enjoy a refreshing vodka-based martini without the botanical flavors of gin.

The History of Vodka Martini

Image used with permission by copyright holder

“After World War II, Americans began celebrating all things and cocktails were a big part of that. Gin was still a popular spirit (No. 2 to whiskey) and many of the classic cocktails were based on gin. As vodka became more readily available, marketing carried vodka to new heights,” Gleason said. “In 1950, around 50,000 cases were sold and by 1955, that number reached over 5 million. By 1967, vodka sales exceeded that of gin and in 1976 surpassed the sales of whiskey.”

With so much vodka flooding the market, bartenders needed a way to use it. The simple idea was to replace gin with vodka. The Orange Blossom became the screwdriver and the martini, when made with vodka, was originally called the kangaroo cocktail. (Details on the origin of this name of sketchy at best. Bobby Heugel, who wrote for the Houston Chronicle in 2010, said the name was given when “vodka was first being imported.”).

The biggest influence on the vodka martini’s popularity though, Gleason said, was the spy of spies: James Bond. The vodka martini was first seen in the 1956 novel Diamonds are Forever (previous to this appearance, author Ian Fleming used gin) and the famous direction, “Shaken, not stirred,” came two years later in Dr. No. Another icon in pop culture, Jeannie in I Dream of Jeannie, also utilized vodka martinis (making them gush from a rock for Captain Nelson). It was, thanks to pop culture, the drink to be seen with. As far as the garnish, that too evolved.

“The lemon peel makes way for the olive. One olive becomes two, then three as glasses kept getting bigger. Then those olives were stuffed with pimentos, blue cheese, hot peppers, caviar, and whatever else you could put in it. Eventually, olive brine was added (olive juice is oil so it doesn’t really mix with vodka),” Gleason said.

And the rest, as they say, is history. The vodka martini has grown and developed over the years into one of the more popular classic cocktails out there, with as many variations as there are olives in Italy.

How to Make a Vodka Martini

Image used with permission by copyright holder

If you’re new to making a vodka martini, we’ve got some tips and tricks for you to ensure that the first time you make one, you will basically feel as suave as 007. First, you need to decide on the type of vodka you want to use. For Gleason, “a clean, pure wheat-based vodka such as Pinnacle Original will meet even the most discerning drinker’s needs for a vodka martini. For a more robust martini, Pinnacle 100 Proof is my choice for a shaken vodka martini, as the extra level of proof will stand up to the shaking of the ice.”

From there, you need to decide on what vermouth and how much to use. “The amount of vermouth is a personal choice and for me I like the herbaceous flavors of a quality fresh vermouth and will go with a 3 or 4 to 1 ratio, stirred, and served up,” Gleason said. The most important things to remember when picking a vermouth, according to Gleason are:

  • Buy quality: Saving a little will cost you the whole of the cocktail.
  • Buy small: Vermouth is a wine-based product and should be handled like a wine. Start with a 375 ml bottle. If you can use that within a week, go to 750 ml.
  • Cap it: Always put the cap back on a bottle and never put a pour spout in it.
  • Chill out: Most importantly, keep it refrigerated.

When it comes to the shaking or stirring argument, here’s what Gleason had to say: “When preparing a martini that contains ingredients such as citrus or egg whites, shaking is a must. This introduces bubbles and the end result is a delicious, frothy concoction. For spirit-forward martinis, stirring is essential as it ensures the drink isn’t too watered down.”

Finally, we’ve got the how-to for all those variations mentioned above? By following a simple formula — 2 parts vodka, 1 part modifier, 2 parts juice, 1 part sweetener — you’ll be able to create any type of flavored vodka martini. Here’s an example:

Vodka Martini Recipe

By Master Mixologist Bobby Gleason, Beam Suntory

Image used with permission by copyright holder


  • 2 parts Pinnacle Original Vodka
  • 1 part orange liqueur or triple sec
  • 2 parts fresh lemon juice
  • 1 part simple syrup
  • ½ part egg white 


  1. Shake all ingredients with ice and strain into a chilled cocktail glass.
  2. To add more depth of lemon flavor, substitute a limoncello for the orange liqueur.

Now that you know the history of the vodka martini and got the tools to make your own, it’s time to go forth and savor this iconic cocktail.

Editors' Recommendations

Sam Slaughter
Sam Slaughter was the Food and Drink Editor for The Manual. Born and raised in New Jersey, he’s called the South home for…
The Art of Mastering Asian Ingredients in Cocktails
Kira Webster smiling and shaking a cocktail.

With an endless array of herbs, spices, and fruits, Asian cuisine features some of the finest ingredients for cocktails. Mixed drinks are a playground for flavors, with tastes ranging from spicy to sweet and sour. From miso-infused gin to Thai chilies, the addition of these vibrant Asian ingredients is a surefire way to take your go-to cocktail recipes to deliciously creative levels.

Kira Webster, the Beverage Director of the acclaimed St. Louis restaurant iNDO, is an expert on utilizing Asian ingredients for cocktails. A restaurant that combines Japanese and Southeast Asian flavors, iNDO, is helmed by chef Nick Bognar, a James Beard semifinalist, featured on GQ and Esquire’s Best New Restaurant list, and Food and Wine Best New Chefs of 2020.

Read more
What is Pizza Toast and How Do You Make It?
Pizza toast with ham and cheese garnished with herbs.

First, there was New York-style, then deep dish. Somewhere in between, there was grilled pizza and Detroit style. Now, it seems the next chapter of the book of pizza will be about toast.

Yup, pizza toast is becoming a thing, just ask TikTok. It makes sense, as the pizza format has covered everything from bagels to crackers. Why not bread? After all, traditional pizza is made with dough. Toast offers that familiarity along with some real texture. And with so many toast options along with countless permutations of toppings, pizza toast is whatever you want it to be, a personalized snack based on an Italian classic. It's like a personal pizza, only square.

Read more
11 Best Margarita Recipes for National Margarita Day
Classic Margarita.

National Margarita Day (February 22) is upon us and it’s time to celebrate. Grab your favorite tequila and get to shaking! Whether you like them frozen or on the rocks with a salted rim, margaritas are not only easy to make but also delicious. For those who aren't so keen on tequila, you can still enjoy National Margarita Day with vodkarita recipes below. And if you're tight on time but want to get your celebratory self on, margarita mixes are a perfect alternative. A margarita is basically a vacation in a glass, so consider yourself on a staycation.
Kenny's Favorite Marg Recipe


Read more