Dry Martini

Thank you, thank you for giving the classic dry gin martini its proper elevated place. I consider every exotic variant – chocolate martini?? aberrant and unworthy of the name. It’s said that Churchill’s favored mix began with icy cold gin, followed by a glance across the room at a bottle of vermouth. Very dry!! My own favored prep is even drier – I just imagine the vermouth. Olives and twist? Yes. Cheers!

• Steve Meltzer

• St-Cirq le Bourg, Aquitaine

• 9/20/2023

I have always liked to go with the old standby, six parts gin and one part vermouth. I do prefer Tanqueray, but there are a few others that I can take. When given the druthers I always use Noilly-Prat. I also tend toward the twist rather than the olive. But, the gin must be 47%. For a martini, of course, there is no substitute for the gin nor for the vermouth. No gin or no vermouth--NO MARTINI. The Vesper, as noted below, is a separate case. 3 measures of gin, 1 measure of (grain based) vodka, and a half measure of Kina Lillet, often mistakenly taken for Lillet Blanc. There are a number of substitutes for the Kina Lillet, of which I am currently using Cocci Americana. My side of the shaken or stirred is with the shaken, since that is the better way to get the martini COLD. As Bond it, "I want that one drink to be large, and very strong, and very cold, and very well made."

• BARRY Miller

• SLC, UT

• 8/18/2023

I know y'all like to play with the proportions, but this is perfect. Of course, I made it with vodka... :-)

• SandraJ

• Durham NC

• 6/8/2023

It is my understanding (and I believe historical research will back me on this), that the term "Dry" has been misinterpreted and misused over the years. Commonly, it is believed that the term "Dry" simply means that less vermouth is used in the recipe. In fact, that is not the case. The earliest versions of the gin martini used versions of gin that were commonly sold in the era (late 1800's) referred to as Genever, or later Old Tom Gin. These gins tended to be sweeter, and more citrus forward. As drier versions of gin came into vogue, such as London Dry Gin, the term "Dry Martini" came about to specify the gin desired, as opposed to the quantity of vermouth. Nowadays, people seem to prefer reducing the vermouth probably because they do not like the flavour. The reason for that is that people tend not to know that vermouth has a short shelf life, and that it is to be stored refrigerated. Fresh chilled vermouth is tasty, whereas stale vermouth tends to oxidize and taste off. Remember, buy only small amounts of vermouth, keep it in the fridge, and plan to use it in about two months to ensure it is at its best. Don't cut back from the 2 to 1 recipe of the classic Martini if you have good fresh vermouth.

• Dan B

• Toronto, Ontario, Canada

• 4/22/2023

Excellent dry martini ratio! I didn't have any olives unfortunately and prepared on the rocks with The Botanist gin instead (because I read somewhere that a reviewer detected briny notes while tasting). The light touch of vermouth really ties the complex botanicals of that gin together. The vermouth dampens the sweet elderflower and licorice notes and lets you experience the gin in a new way. Personally, I experience more pepper and spicy cinnamon notes.

• A W

• Wilmington, DE

• 8/28/2022

I've been making martinis for over 40 years and was taught a long time ago it's very important you pour the vermouth first over the ice, then shake it, then strain it and leave the ice just coated with Vermouth, then Pour in your top quality GIN, then Shake it well, then strain off , add three olives and notice the flavor is improved but doesn't dilute the actual flavor of the Gin with over amounts of Vermouth. Try It You'll Be Amazed

• Sam

• Delaware

• 12/20/2021

The beauty of a martini, much like a woman, is in the eye, and a martini is great because there are so many personal ways to enjoy one. Other than a few basic rules- shake it so it is COLD!, a drink with vodka is not a martini, and cold gin alone is cold gin, not a martini- there are many variations. For those of you who love the olive, and I am always thankful for that meal with my drink, I suggest giving the lemon twist a try one time. As long as you get the oil of the lemon and not a hint of fruit, I think you’ll find it proves a pleasant alternative, is not as salty, and displaces much less gin from the glass.

• El Barto

• Chicago burbs

• 11/14/2020