The Story Behind The Dry Martini
While the Martini itself is clear and crystalline, its origins are much murkier. Some stories chronicle that it was first concocted by a Californian bartender for a thirsty miner during the height of the Gold Rush in the 1800s, and was originally dubbed “The Martinez Special.” Others believe it was crafted in the halls of the swanky Knickerbocker Hotel in NYC by a bartender named Martini. Either way, there’s one thing that almost all of us can agree on, and that’s the fact that a proper and traditional Martini is made with gin, not vodka, and is stirred, not shaken.
Ironically, while Wet Martinis are heavy on the dry vermouth, Dry Martinis call for a 5:1 ratio of gin to dry vermouth. For this recipe, stir a bit of London dry gin and dry vermouth in a mixing glass, and garnish with either a lemon twist or olives.
- 2 1/2 ounces London dry gin
- 1/2 ounce dry vermouth
- Garnish: lemon twist or olives
- Add gin and vermouth to a mixing glass with ice and stir until chilled.
- Strain into a chilled coupe or Martini glass.
- Garnish with lemon twist or olives.