Jeeves’ Martini
as imagined by Richard Agler
Martinis, though rightly understood as classic cocktails, have changed over
the last hundred years. When Jeeves was mixing them for Bertie, the
quality of the gin, and therefore the proportion of gin to vermouth, was
different than it is today.
Still and all, there is no question that were he preparing a proper drink for
the young master, Jeeves would adopt current standards, quite likely, as
follows.
Ingredients
We begin with gin, the soul of the martini. A gentleman’s personal
gentleman would no more use another base spirit than he would
countenance a check-patterned suit, untrimmed facial hair, or purple socks.
A martini is purposefully strong, so gin in the 92-95 proof range is
optimum. There are numerous flavorful gins of lower alcohol content on
the market. They may be suitable for other cocktails, e.g., a gin and tonic or
negroni. (They may also be used as disinfectants.) All of them, however,
create inferior martinis.
There are also various types of gins available today, ranging from
traditional formulations to those from newer, “craft” purveyors. There is no
question that Jeeves would insist on a London Dry gin, though he might
also consider Plymouth, a close and pedigreed variation.
Vermouth, dry, is the martini’s next ingredient. We should pause here and
raise a glass to the genius, whose name is not known to us, but who was the
first to mix dry vermouth with gin and give us this iconic cocktail. Hear,
hear!
There is considerable folklore that prescribes the use of infinitesimal
amounts of vermouth—or even none at all—in the martini. Colorful as these
stories may be, a genuine cocktail, by definition, contains two or more
ingredients. Jeeves would never countenance the omission of vermouth. To
do so is the equivalent of drinking simple, chilled gin. You may find that
enjoyable, and I make no judgment, but it is not a martini.
Vermouth, for those who may be unfamiliar, is a type of wine fortified with
additional alcohol, herbs, and other ingredients. It typically has an ABV of
15–22%.
There are also different types of vermouth. Jeeves would undoubtedly
select one from the Continent, most likely from France or Italy. Vermouth
for a martini should be dry, not sweet, and based on white wine, not red.
A dash or two of orange bitters may also be added. It is difficult to imagine
Jeeves objecting to this.
Olives or a twist of lemon peel are considered appropriate garnishes. If
olives are used, by tradition, they should be odd in number, typically one or
three. Jeeves would no doubt look askance at stuffed olives. The
superfluous ingredients, e.g., blue cheese, anchovy paste, or whatever, are
fine in their proper place—but that place is not in a drink revered for its
purity.
The final ingredient is ice, which we shall address momentarily.
Shaker or Mixing Glass
Classical martini preparation is done in a mixing glass, with a stirring
spoon and a strainer for pouring. Interestingly, Jeeves is often portrayed
holding a cocktail shaker. It is difficult to know whether this is an
illustrator’s whim or simply the way the drink was prepared in his day.
Either vessel is suitable, but whichever is used, the martini, like every
spirits-only drink, is best when stirred, not shaken. (Much of the confusion
on this matter can be attributed to Ian Fleming’s James Bond, who, it
should be noted, was ordering vodka martinis and vespers. Enough said.)
The ingredients are poured into the ice-filled mixing glass or shaker, gin
first, vermouth next, and bitters, if desired, after that. Next, they are stirred
for approximately thirty seconds.
At this point, a certain degree of artistry is required. Stirring enables the ice
to dilute the gin and vermouth to a modest, but not excessive, degree.
Nothing is more disappointing than an over-diluted martini.
Since ice temperatures vary, as does the circumstantial rate at which it
melts, stirring duration needs to be carefully monitored. Jeeves doubtless
knew the characteristics of the ice he was using and, with customary skill,
would calculate the matter with precision.
Glassware
The martini loses much of its deliciousness if it is not served cold. Glasses
should be chilled in advance, and they should also be stemmed. Either the
familiar V-shape or a traditional coupe glass is acceptable. It is imperative,
however, that the glass be held by the stem, lest warming from the hand
cause the drink to lose this aspect of its essence. Jeeves would shudder at
such mistreatment.
A martini glass should hold between four and six ounces, no more. Avoid
oversized “martini” glasses. These are intended for larger cocktails that may
have the martini name in them, e.g., appletini, espresso martini, chocolate
martini, etc., but which are not martinis in any proper sense. The smaller
glass allows the drink to remain cold until you are ready for the next one.
Proportions and Serving
Three ounces of gin, a capful (1/3 oz.) of vermouth, and a dash or two of
orange bitters are what I imagine Jeeves would use today. Stir the
ingredients with the ice, pour into the chilled glass, garnish with olive or
twist, and serve.
It will give satisfaction.
© 2025 Richard Agler
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