Dry Martini
Cold, and almost nothing else
Gin and a little dry vermouth, stirred until it is colder than seems possible. There is nowhere for a mistake to hide.
- Classic
- Gin
- Vermouth
- Short
- Stirred
- Citrus
- Herbal
- Aperitivo
Martini Noir
Martini · No ice
DIngredients
- Gin, from the freezer60 ml
- Dry vermouth10 ml
Garnish
- Lemon peel, cut wide · expressed1 twist
- Green olives · perched (optional)2 each
Method
- 01
Chill the glass and the mixing glass until they frost.
Temperature is the recipe. Everything starts cold.
- 02
Add the gin and the dry vermouth to the mixing glass with ice.
- 03
Stir well.
Long enough for real dilution. This is not a drink you rush.
- 04
To finish
Strain into the frozen glass.
- 05
To finish
Squeeze the oil from a lemon peel over the surface, or add olives if they are asked for.
House notes
Temperature is the recipe. Everything goes in the freezer, the mixing glass included, and the stir runs longer than anyone expects. The vermouth is not decoration: leave it out and the drink is chilled gin, which is a different and lesser thing.
A frozen martini glass. Lemon oil expressed over the surface, or olives if they are asked for.
Perfectly paired
- Oysters
- Salted almonds
Where it comes from
US · Disputed
Origin is genuinely unsettled. The drink is usually traced to a family of late nineteenth century American gin and vermouth cocktails, the Martinez among them, and both the town of Martinez in California and a vermouth brand name have been offered as the source of the name. None of these is established, so no creator, venue or year is recorded.
Please enjoy responsibly.