Drink of the Week: The Smokey Martini

The Smokey Martini.It’s the day after Thanksgiving or Black Friday, if you must. That means you’ve likely overindulged in fowl, carbohydrates and possibly heated political arguments with family members. You also might have had a drink or two, but if you’re reading this, you’re definitely on your way to contemplating another one. It’s possible you’d rather have something that wasn’t too caloric, a bit dry and potent but also kind of interesting.

Well, maybe it’s a good day to consider one of the simplest of drinks I’ve ever presented here. It’s definitely more of a classic martini than, say, a Chocolate Martini or, lord help us, an Appletini. Basically, we’re talking about two great hard liquors that go surprisingly great together. This one’s only for grown-up boozers.

The Smokey Martini

2 1/2 ounces dry gin (vodka might also work)
1/2 ounce Scotch
1/2 ounce dry vermouth (very optional!)
Lemon twist, olive, or cocktail onion (desirable garnish)

Combine the ingredients in a mixing glass or cocktail shaker with plenty of ice and stir — or shake if you must go full Ian Fleming, but I can’t say I suggest it. Strain into a chilled cocktail glass and contemplate how a cocktail can be both simple and challenging at exactly the same time.


I tried this a few different ways with a few different brands. I will say that, considering you have only two ingredients, your choice of brands is obviously going to make a big difference. Still, I liked my results using both a premium-to-super-premium combo like Tanqueray and Glenfiddich, but I also very much enjoyed it with a more value-priced (but still very decent) combination of Gordon’s Gin and Grant’s Scotch. Dewar’s and Tanqueray was also very nice.

Also, I really mean it when I say that including dry vermouth is very optional in this one. It’s a softer drink that many might find goes down easier. However, as much as I love my vermouth, I think the Smokey Martini is a more interesting drink without it. I will also say that I would have loved to try this with some extra smokey/peaty Laphroaig, but I apparently used the last of that up some time ago. Sad face!