Dry Martini

The Dry Martini is a classic cocktail that, like a tailored suit, is timeless. Although the original of the tipple is unclear, the Dry Martini has maintained a place in cocktail history due to being easy to use and endlessly sophisticated. Elegant for the fancy and boozy for the heavy-handed, this potation is truly the everyman's cocktail.

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Dry Martini - Gin Cocktail

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Discussion (11)

  • GloriaNancy@optonline.net posted 6 months ago

    Need to purchase a high end Vodka and Vermouth for amartini drink for a party. What is recommended.

  • ginmarsni posted 12 months ago

    ...my compliments to lyle on his excellent comments......I find them most interesting as I am also named Lyle (or one of my nom de plume, ginmarsni or the old codger) and have been a martini aficionado for 60 years.....my standard martini is Beefeater, up-dry-stirred-with a twist.....

  • lyle posted 12 months ago

    A dry martini is called "dry" due to its employment of dry vermouth and dry gin. A traditional dry martini does call for a lower ratio of vermouth than its Old Tom / sweet vermouth predecessors, but to retain any semblance of "cocktail," the ratio should be substantial. There is a common misconception that the "dryness" relates to the amount of vermouth, but this is a mistake along the lines of saying you are nauseous when you are nauseated. When made with a beautiful gin (sorry, Beefeater, you are good, but not great,) a vermouth to rival it, and quality bitters, the dry martini cocktail is a complex and balanced drink, well worth the extra effort. I like chilled gin as much as the next guy, but a cocktail it is not. My current favorite ingredients are St. George Dry Rye, Contratto Vermouth Bianco, and Ango Orange. If you're into olives, Castel Vitranos are the way to go. Everyone's idea of perfect is different.

  • MCARE posted 1 year ago

    A "dry" Martini uses very little Vermouth. Just adding 2-3 drops to the shaker makes a perfect Martini, regardless of using Gin or Vodka.

  • lyle posted 1 year ago

    Agreed, lamachine, even while it is stipulated that this is a "dry" martini cocktail, the proportion of vermouth is much too low to call this a martini cocktail. I attribute this primarily to the dearth of good vermouths over the past few decades. But these days, with excellent vermouths (my favorite dry vermouth right now is Contratto's,) there is no excuse for an unbalanced approach like this. 2:1 up is a great place to start, once you've gotten your vermouth game together.

  • lamachine posted 1 year ago

    I like 2:1 up and 3:1 rocks. At 5:1 this is a glass of cold gin. Not bad but not well balanced.

  • praveen3483 posted 2 years ago

    can u post me all liquers recipes to my mail

  • MrCharters posted 2 years ago

    Excellent recipe for the classic Martini.

  • ted.gach posted 3 years ago

    CHEERS AND BOTTOMS UP tedgach@aol.com

  • Maria Jette posted 6 years ago

    Six ounces of alcohol... is this supposed to serve two? If so, I could accept it, but it's STILL a larger serving than I prepare in my home bar (or want from a commercial bar). This concept of the bathtub-sized martini is foolish from both an aesthetic and societal perspective. Unless you drink it really, really fast, it'll be warm by the time you're done; and ANY person who chose to drink a 6 oz martini quickly enough that it'd still be cold at the end, would be a menace on the road if they left the bar within an hour.

    My Beefeater martini is 2 oz gin, 1 oz Noilly Prat vermouth, and a dash of orange bitters.