Dry Martini
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The Dry Martini Cocktail is a classic cocktail that has stood the test of time. It is a simple yet sophisticated cocktail that is perfect for any occasion. This cocktail has a rich history that dates back to the early 20th century. Originally, it was made with gin and vermouth, but today, many variations exist.
History of the Dry Martini Cocktail
The Dry Martini Cocktail was first created in the late 19th century. It was initially known as the “Martinez” and was made with sweet vermouth, gin, maraschino liqueur, and orange bitters. Over time, the recipe evolved, and the sweet vermouth was replaced with dry vermouth. The cocktail became known as the Dry Martini Cocktail.
During the Prohibition era in the United States, the Dry Martini Cocktail became a popular drink among the wealthy. It was the drink of choice for the elite, and it soon became a symbol of sophistication and glamour.
Ingredients for the Dry Martini Cocktail
To make a classic Dry Martini Cocktail, you will need the following ingredients:
- 3 parts Gin
- 1/2 part Martini bianco (dry)
- 1 Green olive
- 6 Ice cubes
Choosing the Best Ingredients for Your Dry Martini Cocktail
The key to making a great Dry Martini Cocktail is using high-quality ingredients. When selecting gin, choose a premium brand with a strong botanical flavour. London dry gin is the best choice for this cocktail. When selecting dry vermouth, opt for a high-quality brand with a subtle flavour.
Glassware for the Dry Martini Cocktail
The Dry Martini Cocktail is traditionally served in a martini glass. A martini glass is a stemmed glass with a wide bowl and a narrow rim. The glass is designed to keep the cocktail cold and to enhance the aroma of the gin.
Method for Making the Dry Martini Cocktail
- Fill a mixing glass with ice.
- Add the gin and dry vermouth.
- Stir the mixture for about 30 seconds or until it is well-chilled.
- Strain the mixture into a chilled martini glass.
- Garnish with a lemon peel or olives.
Why we love this cocktail
The Dry Martini Cocktail is a classic cocktail that has been enjoyed by cocktail enthusiasts for generations. With its rich history, sophisticated flavour, and simple recipe, it’s easy to see why this cocktail has remained popular for so long. By following this recipe and selecting high-quality ingredients, you can make the perfect Dry Martini Cocktail every time.
Ingredients
- 3 parts Gin
- 1/2 part Martini bianco (dry)
- 1 Green olive
- 6 Ice cubes
Instructions
- Fill a mixing glass with ice.
- Add the gin and dry vermouth.
- Stir the mixture for about 30 seconds or until it is well-chilled.
- Strain the mixture into a chilled martini glass.
- Garnish with a lemon peel or olives.
Buy the equipment
Here are our top picks from Amazon of cocktail making equipment to make a Dry Martini.
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The martini is the thoroughbred of all cocktails. Must be DRY vermouth, not the sweet crap! Serve cold enough to crack teeth. The ‘classic’ is the real McCoy, flavoured martinis are just wanna-be’s.
The Matini what a Drink!!! Only should be made iwth good booze like Millers westborn gin or the gray goose vodka. Never shake the drink, and flash the ice with vermouth!Eating the olive after is the other high.
I love a really dry vodka martini. My favourite bartender makes one smoother than silk (but does he share his technique? Oh no!) I supose the technique is much the same as with gin but I do know that he shakes it like MAD. I can never get mine anywhere near as smooth (though I’ve had a few fun nights trying!) ‘Anyone have any suggestions? I use Martini and Rossi vermouth.
interesting turn- i have always served martinis as a splash of dry vermouth with a generous serve of gin which has been shaken with the oil of a lemon ring. to make a dry dry martini the ‘purists’ prefer the vermouth to be poured in and then out again (so it lines the glass)
BTW – The only superior truth about any good martini is that it has to be atleast several degrees below where hell freezes over and even then its too warm, ah yea only use good gin (bombay is not a good gin).
Reply to A O’Mahoney: There are no ‘right’ quantities for a Martini. The modern dry martini is different in concept to the very sweet one invented in the Knickerbocker Hotel (which was half/half gin and Noilly Prat plus orange bitters btw). Today they are as dry or sweet as one wants them but usualy only coat the ice with the vermouth (by shaking) discard the rest, the more verwouth out the drier is the drink, add the gin stir like crazy and strain into cold glass.
See my letter 04:10:03 in the U. K. Independent newspaper – A Martini, is a Martini, is a Martini!! Your quantities are a bit wrong and A PROPER MARTINI IS GENERALLY MADE FROM NOILLY – THE COCKTAIL IS NAMED AFTER ITS’ INVENTOR; A NEW YORK BARTENDER CALLED MARTINI! Forgive me for shouting but nobody took me to task when the Harry’s Bar Martini recipe was quoted by me in a major national newspaper. Your ‘Martini’ would not be dry enough.