Dry Martini
Cold gin with a whisper of dry vermouth, stirred and served straight up. Crisp, clean and strong.
Stirred · Martini glass · Medium · about 3 minutes · about 31% ABV
Ingredients
- 60 ml Gin
- 10 ml Dry vermouth
- Green olive (garnish)
Method
- Chill the glass
- Pour 60 ml gin into the mixing glass
- Pour 10 ml dry vermouth into the mixing glass
- Add ice
- Stir
- Strain
- Garnish
Tip
Keep the gin in the freezer and the glass in there too. Cold is the whole drink.
About the Dry Martini
The Martini evolved from the sweeter Martinez in the late 1800s. As dry vermouth and London dry gin became popular around 1900, the drink became drier and clearer. It became a symbol of American style in the 20th century, and its proportions have been argued about ever since.
The vermouth cocktail family. Vermouth reached American bars in the 1860s and 1870s, and bartenders began stirring it with whiskey, gin and brandy. That gave us the Manhattan and the Martinez, the ancestor of the Martini. Drinks in this family are stirred rather than shaken, and they are all about the balance between the spirit and the aromatised wine.
Dry Martini FAQ
What's in a Dry Martini?
60 ml gin, 10 ml dry vermouth, garnished with green olive.
How strong is a Dry Martini?
About 31% ABV once mixed with ice, which is 2.0 Australian standard drinks per serve. That is close to a straight spirit, so sip it slowly.
Should I shake or stir a Dry Martini?
Stir it. It is made only of spirits and wines, so stirring keeps it clear and silky. Shaking would make it cloudy and frothy.
What glass do you serve a Dry Martini in?
A martini glass, about 150 ml. Chill the glass first and serve without ice. No martini glass? Use a coupe.
