Spirit-forward · Gin · IBA official
Dry Martini
Ice-cold gin, a whisper of dry vermouth and a snap of lemon oil
Gin and a small measure of dry vermouth, stirred until silky and ice-cold. Clean and aromatic, with juniper up front and a dry, herbal finish brightened by lemon oil. The definitive pre-dinner drink for those who like it strong and spare.
- Glass
- Martini glass
- Ice
- Up (no ice)
- Technique
- Stirred · Strained
- Difficulty
- Intermediate
- Time
- 3 min
- Strength
- ≈ 33% ABV
Ingredients
- 60 mlLondon dry gin2 oz
- 10 mlDry vermouth¼ oz
- GarnishLemon twist
≈ 84 ml served · 2.2 standard drinks
Method
- 1
Chill a martini glass in the freezer or with ice water.
- 2
Add the gin and dry vermouth to a mixing glass and fill with ice.
- 3
Stir for about 30 seconds, until very cold.
- 4
Strain into the chilled glass.
- 5
Express a lemon twist over the surface and drop it in, or serve with olives on a pick.
History
The Martini is generally thought to descend from the sweeter Martinez of the 1880s, made with Old Tom gin and sweet vermouth. Around the turn of the 20th century bartenders switched to London dry gin and dry French vermouth, and through the following decades the “dry” Martini grew steadily drier.
- Origin
- United States
Bartender's notes
- Keep opened vermouth in the fridge – oxidised vermouth is the most common reason a Martini disappoints.
- Adjust the ratio to taste: more vermouth for a softer “wet” Martini, less for a bone-dry one.
- Vodka in place of gin makes a Vodka Martini; a splash of olive brine makes it Dirty.
