When I make the drink I take a strip of lemon peel and squeeze it over the glass so as to spray it with fresh lemon oil. After I have squeezed the peel I quickly trim it for presentation and drop it in the drink as a simple garnish
If you don’t keep it simple it will end up taking precious time. This can put your martini at serious risk of warming up.
I’m sure there are a million possibilities. Like this octopus tentacle from an earlier martini I made.
Or you could try a thin apple-slice garnish for an apple martini
Or jam on toast for a breakfast martini
This simple nasturtium flower is one of the easiest garnishes I’ve ever used.
Or it can be completely edible. This is from the Raita martini I made to go with a curry.
Lemon foam is slightly more modern (this one was added to an Earl Grey Martini I made earlier).
But you could use something that grows in your garden that’s been consumed by civilised humans since time immemorial. The Rosemary Martini.
It could be something caught on a fishing trip.
It could be sweet.
It could be sour.
But however you garnish your martini, the drink itself has to be good.
Remember that the full instructions on how to make a martini are located here.