The Martini Experience at Dine

There’s something inherently theatrical about watching a great bartender at work, and at Dine’s Martini Experience that role belonged to Will — part‑mixologist, part‑historian, part‑future‑lawyer, and entirely captivating.

We’d booked a girls’ treat for the 4pm cocktail hour at Dine, perched above The Traverse in Edinburgh’s theatre district — a fitting setting for an evening built on performance. Once settled into our comfortable bar stools, perfectly positioned at the polished counter, our spirited seminar begins. 

Will guides us through five martinis, each one a chapter in the drink’s evolution.

We open with the Martinez, the ancestor of the

The Martinez

modern martini. Legend tells of a weary traveller passing through the port town of Martinez, California, asking a bartender for “something special” to help him forget his day. What he receives is a silky, aromatic blend of Old Tom gin, sweet vermouth, and bitters — a drink balancing sweetness, spice, and botanical depth.

Another origin story credits Jerry Thomas, the godfather of American bartending, whose 1887 Bartender’s Guide offered a drier version that nudged the cocktail toward what would eventually become the razor‑clean Gin Martini — which we taste next. Crisp, elegant, and uncompromising, it is a reminder of why the classic endures.

From there, we move into cinematic territory with the Vesper, first appearing in Casino Royale (1953) and named after Bond’s enigmatic heroine, Vesper Lynd. Will explains  the famous “shaken, not stirred” instruction: shaking introduces more dilution, chills rapidly, and creates a cloudier texture — a deliberate choice for a high‑proof drink like the Vesper.

Then comes the showstopper: the Dukes Martini. Made with No.3 London Dry — its key emblem a nod to the historic Berry Bros. & Rudd parlour at No.3 St James’s Street — this gin has been crowned ‘World’s Best’ four times at the International Spirits Challenge. Will follows the iconic Dukes method: spirit poured straight from the freezer into a frosted glass, vermouth merely wafted like perfume, and a long lemon peel cut fresh so its oils fall directly onto the surface. Speed is essential; the result is an arctic‑cold martini with zero dilution. We all agree it’s a triumph.

For our finale, we choose a satisfyingly filthy Dirty Martini, complete with plump Gordal olives — briny, bold, and the perfect playful ending after the precision of the earlier pours.

By the close of the experience, we are equal parts educated and entertained. Will has taken us from 19th‑century California to Bond’s world of espionage, from the icy austerity of Dukes Bar to the indulgent swagger of a Dirty Martini — all without leaving our seats. His blend of knowledge, humour, and effortless storytelling made the evening sing. (S. Wilson)

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Dine: 10 (1F) Cambridge Street, Saltire Court,  Edinburgh, EH1 2ED - 0131 218 1818 - call to book.

Email:  restaurant@dine.scot