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.
A classic dry martini ALWAYS includes vermouth (I agree that Noilly Prat is the only way to go), and the proportions should range between 5:1 to 8:1.
However, a dry martini today is actually defined as using little or no vermouth. Some drinkers will even simply wave a bottle of vermouth over the glass without adding a drop. Some drinkers will even simply wave a bottle of vermouth over the glass without …
Create the perfect Dry Martini with this step-by-step guide. Fill a mixing glass with ice cubes. Add all ingredients. Stir and strain into a cocktail glass. Garnish with a green olive. Ice Cubes, Gin, Dry …
When making an extra-dry martini, some bartenders leave the cap on the vermouth and symbolically pour it over the drink. Misconceptions Many purists believe a true martini has a 2:1 ratio of gin to dry vermouth and can only be garnished with an olive.
Note: From Gary Regan’s «The Joy of Mixology.» He advises that if you are using one of the very dry and perfumed gins, such as Plymouth, Junipero, Tanqueray or Beefeater, you may want to increase the proportion of vermouth slightly.
A dry martini, in 2007 means at the most a splash of Dry Vermouth (usually followed by spill) at the MOST. Typically none. Just make sure the drink is as cold as is possible – chill the glass first, then start with the shaker and vodka or gin.
A wet martini then is the exact opposite — you want more dry vermouth. Historically, martinis were quite wet, with old-school martinis prepared with an almost equal ratio of gin and vermouth.