Mastering a Wildbrumby Martini (the SCHNAPPY way)

Here at wildbrumby, we love any excuse to bring you SCHNAPPY cocktail recipes that’ll rock your socks off—after we have rigorously taste-tested them for quality control, naturally.

Whether you prefer your martinis shaken (like Bond), stirred (like a true purist), or classic with gin (like Winston Churchill—who basically just drank straight gin), there’s one thing we can all agree on… Martinis are best when you make ’em SCHNAPPY! A martini is hands down one of the easiest drinks to whip up at home—and it oozes class and elegance. Picture Leo DiCaprio raising his glass in The Great Gatsby, or Anna Kendrick and Blake Lively nailing the art of frenemy-chic while sipping martinis in A Simple Favour. To help you get mixing, we’ve got several great martini packs online, and we’ve put together some handy recipe cheat sheets for you below. If you really want to get into the nitty gritty and master the art of the martini, read on for insights.

So, what is a martini?

At its simplest, it’s a mix of gin and vermouth, garnished with an olive or lemon twist.

A real martini is a mixer-free zone with no added sugar, juice or Monin syrups, which means your spirits need to be top shelf. We’re talking a high-quality gin or vodka (such as those crafted by yours truly), and dry vermouth (though some recipes flirt with sweet vermouth). A couple of dashes of bitters and your garnish of choice seal the deal.

How to master a classic martini

Ask 100 martini lovers how to make one, and you’ll get 100 different answers—dry, wet, dirty, shaken, stirred, twisted, or straight up.

We’re keeping things simple with the go-to method we’ve perfected at the wildbrumby distillery:

1. Chill everything—your martini glass, your mixing glass, and your ingredients. Cold is king.

2. Fill your mixing glass with ice (the chunkier the better), and drain off any water.

3. Add 6 parts Wildbrumby Classic Gin or Kosciuszko Vodka, 1 part dry vermouth, and a couple of dashes of bitters (we’re big fans of orange bitters).

4. Stir for 15 turns to get it nice and icy. This also lets just the right amount of water from the ice sneak in.

5. Strain into your chilled martini glass and finish with your garnish—either a green olive or a twist of organic lemon.

Now sit back, sip slowly, and enjoy within 15–20 minutes while it’s still ice cold and fabulous.

Fancy a little mixology mayhem?

If you’re the kind who likes to tweak things and experiment—go for it! Just keep a few golden rules in mind:

• Not all gin is created equal.
  The martini is no place for flavoured or fruity gins. Stick with a London Dry style that leads with juniper and spice. Pink gin? Sloe gin? Save those for a picnic.

• Vodka’s welcome too.
  If gin’s not your thing, vodka makes a fine (if slightly less botanical) substitute. But again, quality matters. The house vodka at your local pub won’t cut it. You want a premium vodka with no burn. Such as Kosciuszko Vodka.

• Vermouth is your wingman, not your enemy.
  You want something dry and subtle—there’s a growing range of excellent white vermouths available in Australia. Some folks rinse the glass with vermouth and chuck the rest—but why waste it? Just use a splash. Respect the craft.

• Bitters matter.
  A dash or two adds complexity without overpowering. Orange bitters are our go-to, but Angostura will also do nicely.

• Garnish wisely.
  A green olive (unfilled, in brine) is a timeless choice. Not a fan? Try a twist of lemon or orange zest, or get creative with a sprig of rosemary or thyme. A Gibson martini even calls for a cocktail onion—so don’t be afraid to experiment.

Shaken, not stirred?

Thanks, Mr Bond—but you’ve confused everyone.

His signature Vesper martini (3 parts gin, 1 part vodka, ½ part Kina Lillet) makes a case for shaking, especially when you’re blending different spirits. But most martinis? They’re better stirred. It keeps things silky, cold, and classy.

Dry, wet or dirty?

• A dry martini has less vermouth.

• A wet martini has more.

• A dirty martini gets a splash of olive brine for an extra savoury kick (we sometimes infuse ours with spent botanicals for more wildbrumby flair).