Dry Martini
Often called the "King of Cocktails," the Dry Martini is the ultimate test of a bartender's skill. It's a pure, spirit-forward celebration of gin, with just a whisper of vermouth. When made correctly, it is crisp, aromatic, and impeccably elegant.
Ingredients
- 2 ½ oz London Dry Gin
- ½ oz Dry Vermouth
- Garnish: Lemon Twist or Olive
Instructions
- Chill Everything: The secret to a perfect Martini is ensuring it is bracingly cold. Place your coupe or martini glass, and even your gin, in the freezer for at least 15 minutes.
- Combine in a Mixing Glass: Fill a mixing glass to the top with fresh, hard ice. Pour in the dry vermouth first, followed by the gin.
- Stir, Don't Shake: Stir the mixture gracefully with a long bar spoon for 20-30 seconds. The goal is to achieve the perfect chill and dilution, resulting in a silky, crystal-clear liquid.
- Strain: Using a cocktail strainer, strain the contents of the mixing glass into your frozen serving glass.
- Garnish: If using a lemon twist, express the oils over the drink's surface before dropping it in. If using an olive, simply drop one (or three, but never two) into the glass.
Pro Tips for Perfection
Stirred, Not Shaken: James Bond did the Martini a great disservice. A drink made entirely of spirits should always be stirred. Shaking introduces air bubbles and tiny ice shards, resulting in a cloudy, bruised drink with a weaker texture. Stirring maintains its iconic clarity and silky mouthfeel.
The Ratio is Personal: Our 5:1 ratio (gin to vermouth) is a classic "Dry" Martini. For a "Wet" Martini, use a 3:1 ratio. For an "Extra Dry" Martini, simply rinse the glass with vermouth and discard it before adding the chilled gin. Experiment to find your perfect balance.
Garnish Defines the Drink: The choice between a lemon twist and an olive is not trivial. A lemon twist adds bright, aromatic citrus oils that complement the botanicals in the gin. An olive adds a savory, briny note, transforming it into a slightly different, more umami experience.