Martini

Description
Gin, Dry vermouth, Orange bitters, Lemon zest
Ingredients
2 12ozGin
12ozDry vermouth
1dsOrange bitters (optional)
1twstLemon zest (or olive, as garnish)
Instructions
Stir, strain, up, cocktail glass, garnish with a twist or olive
Notes
Ratios of Gin to vermouth vary widely. Many enthusiasts prefer much more than the capful or whisper sometimes used. The inclusion of orange bitters is a relatively recent revival of an original ingredient. Use only good, fresh vermouth.
History
Originally made with sweet vermouth. A "dry" Martini designated the use of dry vermouth.
Cocktail summary
Yield
Drink
Year1911
Created byKnickerbocker Hotel, NYC (maybe)
Referencehttp://en.wikipedia.org/wiki/Martini_%28cocktail%29
Posted by
Dan's picture
Dan on 06/06/2010
Quickstart CocktailsClassic Cocktails

Comments

DrunkLab's picture

When making a Dry Martini with St. George Terroir Gin, I recommend adding a small amount, no more than a quarter ounce, of Clear Creek's Douglas Fir Eau de Vie. One of the Terroir's botanicals is Doug Fir, and the two spirits meld together beautifully with the vermouth to make something redolent of West Coast forests without being overwhelmingly pine-y (your tastes may vary). Grapefruit bitters are a good way to go in this Martini. If Douglas Fir can't be found, the Terroir still makes an excellent, richly herbal Martini on its own.

From other users

Use 2.66:1 (2 oz gin, 0.75 vermouth) + orange bitters +lemon peel
I tend to use 3:1 instead of 5:1 gin to vermouth. (4 stars)

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