- Method
- Stirred
- Glassware
- Martini glass
- Ice
- No ice
- Time
- 3 min
Dry Martini
Martini
Gin and dry vermouth, nothing more. Its simplicity makes it a precision drink: temperature, dilution and ratio are everything.
Ingredients
- 60 mlLondon dry gin
- 10 mlDry vermouth
- 1 dashOrange bitters(optional)
- 1 pieceLemon peel
- 1 pieceGreen olive(optional)Alternative to the lemon twist
Volume before dilution: 70 ml
Step by step
- 1
Chill the glass and, ideally, the gin.
- 2
Stir the gin and vermouth (and bitters, if using) with plenty of ice for about 30 seconds.
- 3
Strain into the frozen glass.
- 4
Express the lemon twist over it or garnish with an olive.
GarnishLemon twist or olive
Allergenssulfites
Flavor profile
Story
It evolved from the Martinez and other gin-and-vermouth drinks of the late 19th century, growing ever drier over time. Who 'invented' it has no single answer.
Technical notes
Served up, so cold is critical: a frozen glass and a long stir. The vermouth ratio defines the style; more vermouth gives a softer, more aromatic drink.
Serving
Ice cold, in a small glass, before dinner.
Origin
Disputed origin · finales del siglo XIX / late 19th century · United States
Several cities and bartenders claim it; it is best understood as a gradual evolution.
Variations
50/50 Martini
Equal parts gin and dry vermouth.
Dirty Martini
With a splash of olive brine.
Substitutions
- Vodka instead of gin for a neutral profile.
Pairings
- Baja California oysters
- Olives and almonds
Where to drink it
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Sources
- IBA Official Cocktails (classification to verify)
- Difford's Guide
- Imbibe! by David Wondrich
Version 1 · Updated October 20, 2026