If you’re making a Martini at home, you might as well include all of the bells and whistles. I like to raid the refrigerator for fresh citrus to zest, olives, pickles and fresh herbs. The more the merrier!

I’d like to advocate for the Reverse Martini. Ideally, freezing cold and with more vermouth than gin. If I order a Martini, when I’m out for the evening I take mine with olives and a twist. If I make a Martini at home, I’m more of an “everything but the kitchen sink” kinda gal. You’ll rarely see olives, pickles or capers in my Martini because chances are, I’ll have already eaten them by the time I start sipping my cocktail. The moral of my story here is that I encourage you to experiment with your gin-to-vermouth ratio and to garnish your Martinis with abandon. Garnish your glass or garnish with a small bowl of fixings on the side, just please promise you’ll garnish.