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Dry Martini Cocktail

Gin
Author: Smriti Dey
A clear martini in a stemmed glass garnished with a lemon twist and olive, placed on a reflective surface with a blurred background.
Ingredients
Method

The dry martini cocktail is widely recognised across menus due to its relevance in mixing clear spirits with dry vermouth. While the exact origins of the dry martini cocktail is highly debated, it has been referenced in bartending manuals since the early 20th century. The term ‘dry’ refers to the use of dry vermouth rather than sweet varieties; over time, it also came to reflect the ratio of vermouth to spirit. Served in a neutral style – minimalism and technique are prioritised when making the drink.

What you’ll need

Ingredients

Serves:
1
  • Tanqueray No 10 gin (or any other gin of choice)
    30ml
  • Dry vermouth
    15ml
  • Lemon twist
    For garnish
  • Brined green olive
    For garnish
  • Ice cubes

Method

  1. Step 1

    Add gin and dry vermouth to a mixing glass filled with ice cubes.

  2. Step 2

    Stir gently until the mixture is well chilled.

  3. Step 3

    Strain into a chilled martini cocktail glass.

  4. Step 4

    Garnish with a lemon twist or a brined olive, before serving.

Tips & Suggestions

  • Rinse the glass with 1-2 ml of vermouth and discard before pouring the stirred cocktail in, for an extra-dry variation.

  • Present the drink without additional elements such as coasters or napkins unless functionally relevant.

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FAQs

Stirring maintains the drink’s clarity and minimises aeration, preserving its smooth mouthfeel and visual presentation.

The common ratio is usually 4:1 or 5:1 (gin to dry vermouth), though this may vary depending on personal preference and potency of spirits.

Traditionally, only one garnish is used; serving both may introduce conflicting aromas and is not standard practice.

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