Let’s be honest — most Dry Martinis you get at a bar are either too warm, too watery, or just confused because the bartender decided to shake instead of stir. This cocktail is misunderstood, abused, and overcomplicated. But when done right? The Dry Martini is elegance in a glass.
This isn’t a drink you chug. It’s a drink you respect.
What’s a Dry Martini, Really?
At its heart, a Dry Martini is a stirred cocktail of gin and dry vermouth, served ice-cold and up, with a lemon twist or olive. No juices. No syrups. Just clarity — in the glass and in flavor.
“Dry” doesn’t mean no vermouth. It means less vermouth. But some people go bone-dry and just rinse the glass. That’s not a Martini anymore. That’s cold gin.
Dry Martini Recipe
The Ingredients
- 3 parts gin of your liking (I used Mosaik Contemporary Gin in the video but London Dry Gin is just good
- 1 part of Dry Vermouth (Noilly Prat or Dolin are great)
- 2 dashes of orange bitters
- 1 dash of lemon bitters
Directions
- Stir with ice for 25–30 seconds in a mixing glass
- Strain into a frozen coupe or Nick & Nora glass.
- Garnish with a lemon twist.
- No brine. No dirty business. Just a clean, cold Martini.
Gin
Dry Vermouth
Orange Bitters
Lemon Bitters
Garnish
Voila! You are now a member of high society!
