Dry Martini

Barnard Recipe for the Perfect Dry Martini

How have I gotten this far without giving you a classic, dry martini? For those of us who like gin, I mean really like gin, then this is the ticket. But you have to follow the instructions carefully to achieve the perfect cocktail!

Ingredients:

  • 3 oz Gin (Tanqueray, Bombay Sapphire, Gordons, Beefeater and even others could work)
  • Dry Vermouth (ONLY Noilly Prat or Dolin will do)
  • Optional: Twist of lemon
  • Optional: Olive


If your vermouth has been refrigerated, take it out of the refrigerator and allow it to warm to room temperature.

Prepare ice. I recommend 5 small cubes, approx 1 inch (2.54 cm) per side. If your cubes are too big, cut them to size with a jeweler's saw or laser cutter. Gently lower the cubes into a shaker being careful not to damage them.

The Perfect Dry Martini

Pour the gin into the shaker. Pause for 15-20 seconds to allow the gin to settle. This prevents "bruising" that many fear when it is shaken.

While the gin rests, open the vermouth and allow it to breath briefly.

Pass the vermouth within 2-3 feet (60 to 90 centimeters) of the shaker. Ensure the cap is still off the vermouth. If more vermouth is desired this can be repeated up to 3 times but be careful not to move too fast or cause splashing.

Shake for at least 30 - 45 seconds. After shaking, you may allow the martini to again rest but for no more than 15 seconds to prevent the ice from watering down the drink.

Pour your martini into a tall cocktail glass. If you like you may garnish with either lemon twist or olive.

Enjoy!

(Note: if you find you have allowed too much vermouth vapor to penetrate the martini, simply pour it out and try again. This time hold the vermouth farther away from the shaker. If the taste of vermouth is still too powerful, try waiving the vermouth over the shaker with the cap still on the bottle.)

A Perfect Extra Dry Martini

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