Dry Martini
A timeless classic of the cocktail world, the Dry Martini is known for its cool, crisp elegance. Composed primarily of gin with a whisper of dry vermouth, it represents the ultimate test of a bartender's skill in dilution and temperature control, resulting in a sophisticated aperitif.
What it tastes like
The aroma is dominated by piney juniper and herbal botanicals from the gin. On the palate, the drink is sharp and bone-dry with a clean, medicinal bite. The mouthfeel is thin and crisp, leading into a long finish with a subtle briny edge from the olive.
Flavour profile
Ingredients
- Gin1.67 oz
- Dry Vermouth0.33 oz
- Green Olive1 whole
Preparation
- 1
Fill a mixing glass with fresh ice cubes to chill the vessel.
- 2
Pour the gin and dry vermouth over the ice.
- 3
Stir the mixture gently but thoroughly for about 30 seconds until the outside of the glass feels very cold.
- 4
Strain the liquid into a chilled martini glass.
- 5
Garnish by dropping in a whole green olive, or alternatively squeeze the oil from a lemon peel over the surface of the drink.
Substitutions
- GinVodka — This swap creates a neutral, cleaner profile that lacks the botanical intensity of the original.
- Dry VermouthLillet Blanc — Lillet adds a subtle floral sweetness and a slightly heavier body to the cocktail.
- Green OliveLemon Twist — A lemon twist introduces bright citrus oils and removes the salty, savory character of the olive.
- Dry VermouthFino Sherry — Using Fino Sherry results in a nutty, oxidized dryness that changes the savory profile.
Variations
Gibson
Replace the olive garnish with a pickled cocktail onion for an earthy, savory flavor profile.
Dirty Martini
Add 0.25 oz of olive brine to the mixing glass to create a saltier, cloudier drink.