By TM Petaccia

The martini is having a resurgence.

The October 2022 issue of Food & Wine proclaims the martini as the cocktail of the year. This Mad Men classic never really goes away, but currently is undergoing a bit of a resurgence. We reached out to some of Charlotte’s top bartenders to get their takes on this enduring cocktail. Their preferences ranged from very dry (little vermouth) to quite wet (a lot of vermouth). With apologies to James Bond, stirred, not shaken, is the primary preference, aside from a couple specific exceptions.

Eli Privette, Bar Manager, The Crunkleton

Preferred Spirits: Tanqueray No. 10 Gin, Dolin Dry Vermouth

“My preferred martini is 1.5 ounces each of gin and vermouth, and a few dashes of orange bitters. Definitely stirred, ice cold, chilled martini glass, with a lemon twist as a garnish. The best martini I’ve ever had was in Madrid at Marieta. They used olive brine, gin, and olive juice. Garnished with some of the most unbelievable olives I’ve ever had. I typically don’t like dirty martinis, but this one left an impression on me,” says Privette.

Bob Peters, Bob Peters Consulting

Preferred Spirits: Cardinal Gin (made in King’s Mountain, N.C.), Dolin Dry Vermouth

“I love good gin, typically something in the American or Western style. Right now, I can’t get away from Cardinal. I’ll pour 2 ounces of the gin in a mixing glass, with 0.5 ounces of vermouth and stir, not shake, but stir. I love my martini served up in a martini or some kind of stemmed glass. Garnish is a seasonal variable for me. In the warmer months, I love a twist of lemon, as my parents often did. In the winter I find myself wanting a pickled onion. That was my dad’s favorite. I have a huge soft spot in my heart for the classic martini. My parents used to drink gin martinis whenever it was cocktail o’clock,”  Peters says.

Brittany Kellum, Bar Manager, Fin & Fino

Preferred Spirits: Sipsmith Strawberry Smash Gin, Dolin Dry Vermouth, Dolin Blanc Vermouth

“I’ve learned a ‘classic’ martini is a lot like a cup of coffee; very personal and very specific,” says Kellum. “Vodka or gin, shaken or stirred, wet or dry, olives or a twist; the true martini drinker will order it like they order at their go-to coffee spot, just how they like it. As for me, I tend to stray away from the concept of classic or the idea that there is only one way to make any cocktail. My not so classic martini of the moment is 2 ounces of the gin and 0.5 ounces of each vermouth, shaken hard (I like a really cold beverage), lemon twist. At the end of the day, you should drink exactly what you like, exactly how you like to drink it.”

Henry Schmulling, Mixologist, Vinyl and Nuvole Rooftop TwentyTwo

Preferred Spirits: The Botanist Islay Dry Gin (dry), Hayman’s Old Tom Gin (wet), Belvedere or Grey Goose (vodka), Noilly Prat Extra Dry Vermouth

“Whether gin (preferred) or vodka, when it comes to making a classic martini, stirred is the only way to go, although dirty martinis (added olive juice) should always be shaken. My garnish preference is a twist of lemon, but some like a single olive. That said, there are some who want their martini to be shaken vigorously and served with as many ice chips as possible floating on top. That, too, is okay — drink what fits your palate,” says Schmulling.

Kel Minton, Beverage Director, The Royal Tot

Preferred Spirits: Plymouth Gin or Ketel One Vodka, Carpano Dry Vermouth

“For gin martinis, I prefer to start with a bone-dry gin,” says Minton. Then I make it wet using 1.5 ounces, 0.75 ounces of vermouth, plus 0.75 ounces of Cocchi Americano Blanco (aromatized wine), and four dashes of orange bitters. Stirred and garnished with a lemon twist. For vodka martinis, I prefer something more oily and dry, using 2.5 ounces of vodka and 0.5 ounces of vermouth. Shaken hard and garnished with a single olive. I don’t think there’s a right or wrong way to order a martini anymore. It’s just up to personal preference.”