Classic Dry Martini Recipe

Before you start

The dry martini is gin and dry vermouth, stirred until very cold and served up. How dry it is depends on the ratio. Modern bars often use 4:1 or 5:1 gin to vermouth, older recipes used 2:1, and some people prefer an equal-parts version that is softer and lower in alcohol. Vermouth is not an enemy here; it adds aroma and rounds off the gin.

This page uses 4:1 as a balanced starting point. Temperature is the other big decision: the drink should be stirred long enough to be truly cold and slightly diluted, then served in a frozen glass. A lemon twist brings brightness; an olive brings salt. Choose one, not both.

Ingredients

• 60 ml (2 oz) London dry gin
• 15 ml (½ oz) dry vermouth — fresh and refrigerated
• 1 dash orange bitters — optional
• 1 cup (about 150 g) ice cubes — for stirring
• 1 lemon peel or green olive

Method

1. Freeze the glass for at least 15 minutes. Keeping the gin in the freezer as well gives you extra margin.
2. Pour the gin, dry vermouth and orange bitters, if using, into the mixing glass.
3. Fill the mixing glass about three-quarters full with cold, hard ice.
4. Stir for about 30 seconds, until the outside of the glass is frosted and the drink has a slightly thick, silky look.
5. Strain into the frozen glass in one smooth pour, leaving the ice behind.
6. Express a strip of lemon peel over the surface and drop it in, or add a single olive on a pick.

Tips for success

• Buy dry vermouth in small bottles and refrigerate it after opening. Stale vermouth is the main reason people think they dislike it.
• If your gin comes from the freezer, it needs a little more stirring to get enough dilution.
• Make martinis small. A drink that sits in the glass for 15 minutes is a warm drink.

Substitutions

London dry gin

A softer, citrus-forward gin makes a lighter martini. Vodka gives a clean, neutral drink; it is then a vodka martini.

Dry vermouth

Blanc or bianco vermouth is sweeter and floral. Lillet Blanc or a fino sherry makes a pleasant, nutty variation.

Orange bitters

Leave them out for a cleaner profile, or use a dash of lemon or celery bitters.

Variations

Fifty-fifty martini

Use 45 ml gin and 45 ml dry vermouth with orange bitters. It is lighter and very aromatic.

Gibson

Garnish with a cocktail onion instead of a twist or olive.

Troubleshooting

It tastes harsh

It is under-diluted. Stir for the full 30 seconds; a martini needs water to taste smooth.

It turns watery

The ice was wet or the glass was warm. Use hard ice from the freezer and a frozen glass.

The vermouth tastes off

Opened vermouth oxidizes within weeks at room temperature. Replace it and refrigerate.

Storage

Serve immediately. A pre-diluted batch of gin, vermouth and about 20 percent water can be kept in a sealed bottle in the freezer for several weeks.

Safety notes

Contains 60 ml of gin and 15 ml of vermouth, about 1.6 U.S. standard drinks for a 42% ABV gin (one standard drink is about 14 g of pure alcohol). For adults of legal drinking age only; do not drink and drive.