This week marks ten years since I first created this website.

What a joy it has been to explore the endless worlds of a seemingly very simple drink.

I’ve learnt so much along the way, from techniques to brands to concepts and all sorts of other wisdom in the course of my research and experimentation.

I’ve also really enjoyed all the conversations I’ve had with some incredible people along the way, each one sharing a passion for the silver bullet.

Around the Globe

From Manhattan to Mumbai, Muscat to the Isle of Mull, I’ve sipped my way through beautiful bars, talking to the professionals and learning all sorts of facets of this incredible drink.

I’ve even enjoyed a martini on the Eurostar, which I recommend to you all.

Nowhere has been more fundamental in this journey than the gold standard benchmark that is Duke’s Bar in London.

Where would we all be without this stalwart of serving classic martinis with such sheer excellence, style and the heart-warming charisma of its grand overseer Alessandro Palazzi?

People, people, people

As well as Grand Cardinal Palazzi himself, I’ve made friends with bartenders in Copenhagen, private chefs from Tokyo, farmers in Spain, distillers from around the world and an explosive range of bon vivants ranging from soldiers to politicians, artists to musicians, bankers to journalists, politicians, spies, sex workers and aid workers.

Brands

When there’s no mixer to mask your drink, you get to know your spirits pretty intimately. This has made the brand research particularly intense, if usually delightful.

There is little in the way of disguise for the purity, smoothness and botanicals – or lack thereof – in a martini. You’re not watering your drink down with fruit juice or tonic water so the spirit needs to count.

I’m usually quite traditional when it comes to my gin preferences. I like them smooth, dry and juniper-leading but I’ve got to try all sorts of types from Loch Ness to Alaska, Iceland to Indonesia.

You can read more about some of them here, like this beautiful Lójhtu gin from northern Finland. I’m not a vodka snob either – there have been some fine examples.

Variations

Normally, I like my martinis clean and dry with a twist of lemon, but I’ve tried all sorts of other types.

Given it’s such a simple drink, the tiniest of alterations can have a significant impact on the overall characteristics of it.

Even just changing the garnish can create a widely different experience. Some of the most well-known examples of this include the Gibson, Dirty and Churchill Martinis, but there has been plenty of experimentation along the way.

Probably my most viewed variation is the Parmesan Cheese martini.

It’s easily made by infusing gin or vodka with grated parmesan and tastes delicious with a range of foods.

Accompanying snacks

Speaking of food, I’ve derived a lot of pleasure from experimenting with martini pairings.

From insects to oysters, sushi to salad, blini, cheeses, caviar, pickles and of course, the humble olive, I’ve had the opportunity to try all sorts of things.

I’ve researched, experimented and tried out a vast array of different snacks, canapés and other foods suitable for a martini.

It’s a tough assignment, as you can imagine.

Photography

I am no photographer, as is almost certainly evident from my posts. Not only do I lack the eye, training or equipment, I also lack the general practicality to execute shoots very well.

Here is a picture of a bottle of Tanqueray Malacca, awash with a sea of peppercorns.

And here is the inevitable cataclysm from behind the scenes.

We live and learn.

And I hope to continue living and learning for another ten years (at least). Thank you everyone who has been part of the journey so far. If there’s anything you think I should be researching next, please put it in the comments below.

Cheers!