This classic martini is made with only gin and vermouth and garnished with olive or lemon twist. Simple, elegant, and truly classic.
What Makes It A Dry Martini?
For those unfamiliar with liquor lexicon, the relative dryness of a martini refers to the amount of vermouth. The drier the martini, the less vermouth. This can be achieved in any of many ways, whether you use a scant splash, give the glass but a quick rinse of vermouth prior to sloshing in the gin, or only so much as wave the bottle over the glass. (Conversely, ordering the rarity known as a “wet martini” tells the barkeep you want a hefty splash of you-know-what.) More on making a martini of proper proportions can be found in the writings of M.F.K. Fisher. And should you be looking to put the rest of that bottle of vermouth to good use, grab your roasting pan, a hen, and this recipe from James Beard for Chicken with 40 Cloves of Garlic. You’re welcome.
- Quick Glance
- 5 M
- 5 M
- Serves 1
Special Equipment: Martini glass, chilled
Toss a handful of ice into a mixing glass. (A pint glass works quite well, as does the bottom portion of a cocktail shaker.)
Pour in the gin and vermouth. Stir for 30 seconds.
Strain the martini into a martini glass. Drop in an olive or perch the twist on the edge of the glass. Originally published March 19, 2012.
Dry: Go easy on the vermouth. (Traditionally, it was the converse, relying on a generous pour of vermouth.)
Dirty: Add a splash of olive brine.
Vodka: Duh. Swap gin for vodka.
Perfect or 50-50: Rely on equal amounts sweet and dry vermouth.
Gibson: Lose the olive and the twist. Toss in a cocktail onion instead.