Martinis are a cause for questions. Gin or vodka? Dry or dirty or, god forbid, sweet? Shaken — a gargantuan error with Bond to blame — or stirred, or poured straight from the bottle? The possibilities for personalisation are endless, which is part of the martini’s great appeal: you can enjoy it as you see fit.
Recent years have also seen a diversification of the spirits used. Bartenders dabble in agave-based tequila and mezcal as well as brandy and even aquavit; these more unorthodox spirits proving popular with Londoners looking to (re)discover this much-adored drink.
