Dry Martini recipe
The king of cocktails — elegance in a glass.
Method: Stir ·
Glass: Coupe or Martini glass (chilled) ·
Time: 3 min ·
Difficulty: Intermediate ·
Family: The Martini Family
Ingredients
- 2.5 oz London Dry Gin (Beefeater, Tanqueray, or Plymouth)
- 0.5 oz Dry Vermouth (Dolin Dry or Noilly Prat)
How to make a Dry Martini
- Chill your coupe or Martini glass in the freezer for at least 5 minutes.
- Add gin and dry vermouth to a mixing glass filled with ice.
- Stir for 30-40 seconds — longer than most drinks, you want it ice cold.
- Strain into the chilled glass.
- Garnish with a lemon twist (for brightness) or olive (for savory depth).
Garnish
Lemon twist or olive (your choice defines the drink).
Pro tip
Stir, don't shake. Shaking a Martini creates tiny ice chips that cloud the drink. A proper Martini should be crystal clear and silky smooth.
History of the Dry Martini
The Martini's exact origin is debated — some say it evolved from the Martinez cocktail in the 1860s, others credit the Knickerbocker Hotel in New York around 1911. What's certain is that it became the defining cocktail of the 20th century, from the Jazz Age to James Bond.
Flavour profile
Dry, Botanical, Clean, Crisp
Variations
- Vodka Martini — Replace gin with vodka for a cleaner, more neutral profile
- Dirty Martini — Add 0.5 oz olive brine for a savory, briny kick
- 50/50 Martini — Equal parts gin and vermouth — wetter and more aromatic
Practise making the Dry Martini in the free Virtual Bar game.