Wet Martini

By Steve Kilcullen Jump to Recipe

A more traditional spin on the always reliable classic, the Wet Martini will most assuredly keep your whistle from drying.

The top of the skyscraper towered miles above the metropolis. The rooftop had a view of the city below that would inspire the most cynical of poets with its beauty. It was exhilarating to look down, not up, and see thousands of twinkling and shining bright dots blinking and glaring back at you. Usually, one looks up to see stars and constellations, but the technical marvel of the light show spread out before these eyes was almost dizzying. If you looked too hard, you’d lose which way was up and the feeling of falling off the planet would grow, no matter how ridiculous you knew that idea was.

I stepped back, allowing my head to return to my body and reconnect my balance. I imagined the sensation I was feeling would be like swimming in the deepest part of the ocean and losing all sense of place, not seeing the bottom, sides or surface. Just darkness, stretching off into infinity in every direction… I shook the image off with a shudder, reminding myself that this was a party, and that it was past time for a drink.

I ordered a martini at the bar, and was met with a stoic query: Dry Martini, or Wet? What makes a martini wet? I wondered to myself. Do you leave it out in the rain? I turned to the very serious bartender and asked the question out loud. I expected to be told something like one version has dry vermouth, and one uses something like a Lillet or vermouth-like substitute. The answer was fascinating.

Both martinis use dry vermouth. But the Wet Martini uses a higher ratio of the vermouth compared to what is more commonly imbibed in our modern era. Years ago, when the martini was first stirred into existence, more vermouth was used. Over the decades that followed, less of the ingredient was favored for a more crisp, drier tipple.

So I went for a Wet Martini, sipping slowly on its cold and beautifully bitter, floral notes while sauntering back to the view that dazzled me earlier. After a few more sips from this gorgeously strong and potent potion, the lights below began to meld together before me, melting and dancing like the vermouth and gin swirling about in my glass.

What Is The Best Gin/Vermouth To Use In A Wet Martini?

My favorite, old-school combo of a London Dry gin paired with vermouth is a No.3 and a Dolin dry. Make sure you keep the vermouth in your fridge after you’ve opened the bottle, as it won’t really keep past thirty days. Another team-up I love is a Hendrick’s Grand Cabaret with a Dolin white vermouth, which has a silkier, fruity flavor profile, and to me tastes more “wet” than anything made with a dry vermouth. Try one with a twist of lemon, and I think it’ll become one of your favorites, too.

WHAT GLASSWARE AND GARNISH IS USED?

Chill a martini glass in your freezer for up to 30 minutes before serving your cocktail. Garnish with a lemon twist or a couple of olives, depending on what you like.

SHAKEN, OR STIRRED?

While James Bond enjoys his martinis shaken, any bartender or mixologist will tell you that stirring this cocktail is the best way to mix it. Shaking will bruise the gin and alter the flavor, while also diluting the drink and lessening its potency.

Wet Martini Variations

There are more martinis out there than you can shake a stick at. But don’t do that. You might knock all those tempting libations over, getting liquor and broken glass everywhere. And then you’ll be asked to leave. So chill. And grab one of these lovely and legendary tipples to sip on instead of waving giant sticks around.

• Perfect Martini – Sweet and dry vermouth together make this a perfect treat.
• Extra Dirty Martini – Make sure you have enough olives for this briny beverage.
• Vodka Martini – The preferred cocktail of a certain secret agent with a license to kill.
• Saketini – Replace the vermouth in your next martini with sake for a Japanese-inspired delight.