How to feel confident in your martini, shaken or stirred

What is it about the martini that makes it so intimidating? Even the FT’s food and drink editor Harriet Fitch Little isn’t sure if she’s allowed to order one that has both an olive and a lemon twist. On today’s episode, Harriet speaks with FT contributor Alice Lascelles, whose new book Martini: The Ultimate Guide to a Cocktail Icon is coming out this autumn. What’s better: gin or vodka, shaken or stirred? And how can you make a speakeasy-quality martini at home?

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Links (all FT links get you past the paywall):

-- Alice’s article on the rise of the 25-pound martini is here: https://on.ft.com/3YwJblm

-- Harriet is on X @HarrietFL. Alice is on Instagram @alicelascelles.

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Read a transcript of this episode on FT.com

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