An absolute classic no mixologist can go without. This delicious dry martini recipe is the epitome of class with gin, vermouth, and a simple garnish.
A dry martini is a classic cocktail that’s been around for, like, ever. (Since the early 1900s, if you can believe it.) It is a must-have at all the fancy parties, and practically any bar you go to will have it on the menu. Okay, I love a sweet and fruity cocktail as much as the next person, but there’s something so refreshing and sophisticated about a dry martini. It’s basically all alcohol, but when chilled and served in a fancy martini glass, you wouldn’t think so.
Martini pros tend to be pretty picky about how they like their martini. Dirty or dry, shaken or stirred, gin or vodka. This recipe is my favorite version of a martini, but it’s easily customizable and super easy to make. If you’re having a fancy party or just want an excuse to use up the gin in your cabinet, this is a great, minimal effort cocktail to mix up.
Though all three carry that unique martini sophistication, a Dry Martini differs from a Vesper martini and a Lemon Drop Martini in that it’s less sweet and focuses on the juniper flavors of gin, unlike the Vesper’s strong combination of gin and vodka, and the tart, sugary allure of the lemon drop. And for a fruitier variation, you should try the delicious French Martini which derives its unique flavor from the combination of vodka, raspberry liqueur and pineapple juice.
Why You Will Love This Recipe
- It’s a classic cocktail every mixologist should learn.
- This drink is cold, refreshing, and has a clean flavor.
- Dry martinis need very few ingredients and are easy to make.
- 2 1/2 oz gin
- 1/2 oz dry vermouth
- ice cubes
- lemon twist or green olive
- Begin by chilling the martini glass. You can either place it in the freezer for at least 10 minutes or fill it with ice and water while you prepare the cocktail. This step ensures a cold martini.
- In a mixing glass or cocktail shaker, combine the gin and dry vermouth. Add a generous amount of ice cubes to the glass, making sure they cover the liquid. Stir the mixture for about 30 seconds to properly chill the drink.
- Strain the martini mixture into the chilled glass. To do this, use a strainer placed over the mixing glass or cocktail shaker while pouring.
- Complete your martini by garnishing it. If you prefer a lemon twist, take a strip of lemon peel, twist it over the glass to release the oils, rub the rim of the glass with the twist, and drop it into the martini. Alternatively, you can garnish with a green olive on a toothpick.
Tips and Tricks
Want to up your dry martini game? Here are some tips for you that’ll make sure you’re serving up a foolproof martini every time.
Choosing your gin: Gin is the star of the martini, so you have to pick the right one. Try out a few brands to find the one that’s your perfect match. London Dry Gin or Bombay Sapphire are classics, but if you want something a bit more modern, snag a botanical gin that’ll add some fun flavors to your drink.
Master the vermouth: Getting the gin-to-vermouth ratio just right makes a world of a difference. So, make sure you measure your ingredients out precisely. You should also try out a few brands to see which vermouth complements your gin best.
Stir, don’t shake: Skip the whole “shaken, not stirred” Bond thing for your martini – trust me. Shaking your martini with ice dilutes it and makes your drink cloudier. Stir that baby up with a long bar spoon for about 30 seconds, and you’ll get a silky, smooth sip.
Chill Your Glass: Make sure to put your glass in the freezer for about 10 minutes, or fill it with ice and water while you’re mixing up your drink. This keeps your drink colder for longer, and don’t forget that the key to a great martini is keeping it chilled.
Once you’ve learned how to make a dry martini, there are an endless amount of variations. I’ve narrowed down some of my favorite ones that you can try at home!
- Vesper Martini: Major James Bond vibes, anyone? Try making a vesper martini with gin, vodka, and Lillet Blanc for a sophisticated and unique flavor. Just blend 3 parts gin, 1 part vodka, and 1/2 part Lillet Blanc.
- Espresso Martini: Okay, so this technically isn’t a martini. But, it’s served in a martini glass and it’s frankly delicious. Just combine vodka, Kahlua, simple syrup, and espresso for this caffeinated after-dinner cocktail.
- Lemon Drop Martini: Mix vodka, lemon juice, simple syrup, and a bit of triple sec for a refreshing and citrusy take on the classic martini.
- Dirty Martini: Add a dash (or more) of olive brine to your gin and vermouth mix, and you’ve got yourself a dirty martini.
- Gibson: Trade in that lemon twist or olive for a cocktail onion. It’s that simple!
- Appletini: This sweet and fruity version of a martini needs just vodka, apple schnapps, and a splash of either apple juice or sour mix.
Absolutely; this is actually a super common preference. It will taste a little different, but delicious nonetheless; just swap out the gin for equal parts vodka.
It completely depends on your preference. The lemon twist adds a citrusy pop, while the olive gives you some a touch of salt. See which one you like best!
Traditionally, the ratio is 5:1, but feel free to mix it up to find your own perfect balance between wetter and drier martinis. The more vermouth you add, the u0022drieru0022 your martini becomes.
How to Store a Dry Martini
If you’re making this drink ahead of time, or in a big batch, feel free to pre-measure your ingredients. You’ll just want to wait to mix them in ice and garnish until you’re ready to serve.
If you’ve got leftovers from a party (or just didn’t finish your drink), you can store your martini in the fridge. Just pour it into an airtight container and keep it chilled for up to two days. Be sure to take off the garnish, though, because otherwise it can change the flavor of your drink over time.