2 12 oz Gin
12 oz Dry vermouth
1 ds Orange bitters (optional)
1 twst Lemon zest (or olive, as garnish)
Stir, strain, up, cocktail glass, garnish with a twist or olive
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.
Originally made with sweet vermouth. A "dry" Martini designated the use of dry vermouth.
From other users
  • I tend to use 3:1 instead of 5:1 gin to vermouth. — ☆☆☆☆
  • Use 2.66:1 (2 oz gin, 0.75 vermouth) + orange bitters +lemon peel
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  • 1022 Martini — Gin, Eau de vie of Douglas Fir, Aromatized wine


DrunkLab's picture

When making a Dry Martini

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.

The 3-1 ratio of gin to dry

The 3-1 ratio of gin to dry vermouth along with orange bitters and a lemon peel is the recipe I use. I've seen this particular variant called the "Nick and Nora". Moving on to "which gins" and "which vermouths" could fill pages.