Dry Martini

The Dry Martini

Cocktails
Some Background

Ah, the Dry Martini. One of my favorites, if not THE favorite of all time. As long as it is made well. Gin AND Vermouth with a dash of bitters. None of this vermouth rinse or waving the vermouth bottle over the glass. If you don’t add the Vermouth, it’s not a Dry Martini. It’s a glass of cold Gin.

Which leads me to my other pet peeves. When someone asks for a “Vodka Martini”, there is no such drink. The proper name to use is Kangaroo. Also, a Martini is served in a cocktail glass. Just because another drink is served in a cocktail glass, it doesn’t mean it’s a Martini. All of these crazy alco-pop drinks with “tini” pinned to their name are cocktails. Not Martinis.

[su_pullquote]my wife cringes when I order drinks out[/su_pullquote]One last thing, cocktails that do not have a juice or cream mixer should always be stirred, never shaken. I know, shaking is a faster method to chill a drink. Probably 95% of the bars I’ve been in, shake their drinks. It’s OK, I prefer to wait the extra 2 minutes.

Now that you all have a pretty good idea about how badly my wife cringes when I order drinks out, lets get on to making a Dry Martini

Recipe
  • 3 oz Gin
  • 1 oz Dry Vermouth
  • dash of bitters

As you can see, the above recipe uses a 3:1 ratio of gin to bitters. This was the original ratio I used when I started mixing this classic cocktail.

I have since modified the ratio to 5:1 (2 1/2 oz Gin, 1/2 oz Vermouth) and I try to use orange bitters when possible. Regan’s Orange Bitters No.6 or Angostura Orange bitters are my preference.

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