This Twist On A Classic Is The Perfect Way To Celebrate National Martini Day

Cheers to that.


If you ask a martini purist, this timeless cocktail can really only consist of two ingredients: Gin and dry vermouth. There’s nothing wrong with sticking to the classics, but in honor of National Martini Day on June 19, you may be tempted to try some new interpretations.

Brent Hofacker/Shutterstock

Gibson Martini

"This is often garnished with a pickled pearl onion to give the drink a bright acidic note. Have fun with the veggies you use — something like kimchi would give a spicy note while a pickled shallot gives a more subtle sweet flavor!” — Max Landes, Founder and CEO of Cocktail AcademyPetar Djordjevic/Shutterstock

Pineapple Martini

“If pineapples can go on pizza they can go in a martini, it just needs a little more sophistication. Using tomato-infused gin and pineapple amaro gives you a vegetal kick, balanced by the sweetness from the pineapple.” — Adriana Ramos, Bar Manager at Employees OnlyBrent Hofacker/Shutterstock

Dirty Martini

“Use fresh Castelvetrano olives, hand-filling them with creamy gorgonzola cheese, and add fresh olive brine and a splash of Foro Dry Vermouth. Stir with ice cubes and serve in a frozen coupe glass." — Jeremy Wade, Bar Manager at RonanMartha Graham/Shutterstock

50/50 Martini

“My favorite martini variation is a classic 50/50. It’s equal parts gin and dry vermouth with a few dashes of orange bitters. Depending on the combination, it can be bright and refreshing or herbaceous and savory.” — Greg Kong, head bartender at KimikaMaurese/Shutterstock

Martini Italian

“I love the variation we serve called the Martini Italian. Malfy Con Limone Gin is combined with a mix of blanc and extra dry vermouth, Aperol, and a splash of olive brine.” — Ben Howell, partner and beverage director at Rolo's Elena Gordeichik/Shutterstock

Fino Martini

“Subbing out dry vermouth for fino sherry, this drinks like the seaside, with the grassy hay tones of the sherry replacing the aromatic notes of the vermouth. It drinks super light and airy.” — Dave Purcell, Beverage Director of The WaterfrontCoolnina/Shutterstock

Vesper Martini

“My favorite martini right now is a variation of a Vesper. The variation that I’ve been enjoying is a combination of Japanese gin and Japanese Vodka with Lillet Rouge (infused with kaffir lime leaves) and dashes of yellow chartreuse.” — Bobby Leonardo, head bartender at WaylaWayla

Espresso Martini

Emily Lawson, Founder & CEO, Pink House Alchemy, used the company’s Hazelnut syrup for a riff on this caffeinated classic. Simply combine vodka, Kahlua, and cold brew or espresso with 1/2 ounce of syrup, shake vigorously, strain, and serve with grated dark chocolate. vladee/Shutterstock

French Martini

Emanuele Balestra, a renowned mixologist at Hotel Le Majestic in Cannes, suggests this combination of Pyla French Vodka, Chambord liqueur, and pineapple juice if you’re in the mood for something on the fruitier side. Anna Janecka/Shutterstock