Martini Connoisseur Shares Cocktail Wisdom

Veteran wine writer offers tips on crafting the perfect gin martini.

Published on Feb. 26, 2026

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In this article, wine writer Randy Fuller delves into the art of making the classic gin martini cocktail. He shares his personal preferences for gin, vermouth, and garnishes, as well as the history and nuances of this iconic drink. Fuller also weighs in on the age-old debate of whether martinis should be shaken or stirred.

Why it matters

The martini is a timeless cocktail that has captivated drinkers for generations. As tastes and trends evolve, this article provides insight into how a seasoned expert approaches the martini, shedding light on the drink's enduring appeal and the personal touches that can elevate it.

The details

Fuller favors a 3:1 ratio of gin to dry vermouth when making martinis at home, though he notes that many prefer an even drier version with less vermouth. He is particularly fond of Hendrick's gin, which is infused with rose and cucumber, as well as Dolin de Chambery vermouth. The writer also likes to add a dash of bitters, such as the floral Peychaud's bitters from New Orleans. On the age-old shaken vs. stirred debate, Fuller sides with the experts who say shaking "bruises" the gin and creates a harsher taste.

  • The article was published on February 26, 2026.

The players

Randy Fuller

A veteran wine writer who shares his personal preferences and expertise on crafting the perfect gin martini.

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What they’re saying

“I stopped using measuring devices years ago and just eyeball the amounts based on how I feel at the moment. That may not work well in baking, but it does in mixing drinks.”

— Randy Fuller, Wine Writer (nowandzin.com)

The takeaway

This article offers a glimpse into the nuanced world of martini making from the perspective of an experienced connoisseur. It highlights how personal preferences and small tweaks can elevate this classic cocktail, underscoring the enduring appeal and artistry of the martini.