There is nothing finer in the world than an ice-cold and crisp Dry Martini.
“How reckless of me, I made you all wet!”
“Yes, but my martini is still dry.”
When the lovely and dangerous Fatima Blush literally waterskies into James Bond’s arms in the 1983 film Never Say Never Again, audiences were treated to Sean Connery’s wry and legendary delivery of this classic quip. Over the years, this “unofficial” entry in the series hasn’t found itself at the top of any fan’s list of favorites, but it does have a good selection of iconic moments. And Dry Martinis.
Even if you’ve never seen a Bond movie, you know the name and you the know the number. You also know of the secret agent’s penchant for Dry Martinis, usually of the vodka variety. Tonight though, we’re making an old-school, tried and true martini with gin and vermouth. Many mixologists, spirit sommeliers and other experts will tell you that only gin and vermouth make a martini. Everything else is just posing as one, even the vodka kind that 007 loves so much. This is a debatable subject. I myself prefer gin to vodka in my martinis, as they tend to bring more flavor with the botanical infusions.
While in the movies Bond is known for his taste for vodka—except Siamese—in the first book Casino Royale, written by Ian Fleming, the secret agent invents a new martini, the Vesper, that features “three measures of Gordons”, the well known British gin. Once the movies started to become popular, the tradition of the gentleman spy enjoying the finer things in his dangerous life, including his love for Dry Martinis, captured the imagination of audiences worldwide. Even today, you can’t order a martini at any bar or restaurant without the temptation to ask for it “shaken, and not stirred”.
Shaken or stirred?
Any bartender will tell you, never shake a martini. But never say never, right? 007 always orders his that way, so why not? Well, shaking this cocktail dilutes it, and it “bruises” the gin, knocking the flavors out of whack. A stirred cocktail will be silky, smooth and crystal clear in your glass. A shaken martini will look cloudy and the strength will be less potent. Try both methods if you’re curious, but stirred is the best way to go.
What is the Best Gin to use in a Dry Martini?
When making a classic, sophisticated drink like the Dry Martini, I’ll always suggest splurging a little on a top-shelf bottle of London Dry. With the taste of juniper and citrus balancing out the dry vermouth, you’ll get an even and crisp sip every time. What makes a Dry Martini dry anyway? The amount of vermouth you use. The less you mix with, the drier your drink. For an extra dry experience, just rinse your glass with the vermouth and spill it out before adding the gin. At the famous Duke’s Bar in London, head bartender and martini maestro Alessandro Palazzi will spill the vermouth out onto the rug, a tradition there. In fact, they have a number of vermouth-covered rugs on display going back years. I did that at home and got yelled at.
Ingredients
- 2 1/2 oz gin
- 1/2 oz dry vermouth
- Ice cubes
- Lemon twist or green olive
Instructions
- Begin by chilling the martini glass. You can either place it in the freezer for up to 30 minutes or fill it with ice and water while you prepare the cocktail.
- In a mixing glass or cocktail shaker, combine the gin and dry vermouth. Add a generous amount of ice cubes, making sure they cover the liquid. Stir for about 30 seconds.
- Strain into the chilled glass.
- Garnish with green olives on a toothpick or a lemon twist.
Nutrition
FAQs & Tips
Chill your martini glass for up to thirty minutes in your freezer before making and pouring your drink. You can garnish with an olive or two, but I, like Bond, prefer a lemon peel.
You can, but these are so simple and quick to make it’s much better to serve them fresh.
Each Dry Martini you have will come in at about 175 calories. Not too heavy, so order that dessert for yourself.
One of Bond’s famous catchphrases might also be a clue as to how he manages to save the world while imbibing alcoholic beverages. Shaking a martini will dilute its potency and flavor, so 007 can enjoy himself and keep up appearances without getting too tipsy. He could also potentially tell if someone has poisoned his drink. His allies and enemies might see his preference for shaken martinis as uncouth or uncultured. In the movie GoldenEye, Valentin Zukovsky and his cronies laugh in Bond’s face at the mention of “shaken, not stirred”, suggesting a bit of cocktail snobbery.
Similar Cocktails to the Dry Martini
It’s been a busy week. You missed a train, were late for work, or the kids have been driving you nuts. The news is horrendous, you can’t stop doomscrolling on your phone and that’s just piling worry upon worry atop your already stressed out brain. I’m thinking it might be time for a martini. A few brisk sips will perk you right up. And if that gets you in the mood for other elegant tipples, allow Twist & Toast to suggest a few recipes you can try out tonight.
- Pink Gin – Bitters and gin combine to make one of Ian Fleming’s favorite drams.
- Vesper Martini – Invented by Fleming, this cocktail is a must-have if you’re throwing a James Bond party.
- Negroni – Equal parts gin, Campari and sweet vermouth make up this deliciously bitter booze bomb.
- Gimlet – Simple and sophisticated, the Gimlet is a shaken and sweet treat.
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