- 1 1/2 oz. Gin
- 1/2 oz. Sweet Vermouth
- 1 dash bitters
This week, I mixed a sweet martini to balance the dry martini from my earlier post. The dry martini was a double, I kept this to the ratios dictated by the recipe.
I think the use of bitters really made both the Dry Martini and the Sweet Martini. I feel these were truly balanced cocktails, not one ingredient over-powered the other.