- Gin60 ml
- Dry vermouth10 ml
Method
Add the ingredients to a mixing glass with ice cubes and stir well. Strain into a chilled martini glass.
Garnish
Express the oil from a lemon peel over the drink or, on request, garnish with a green olive.
Author's version
- Gin80 ml
- Dry vermouthMartini Extra Dry10 ml
Method
Stir in a mixing glass and strain.
Garnish
1 olive.
Variations
- GibsonA cocktail onion in place of the olive.
- Dirty Martini2 olives and 20 ml more. The menu doesn't say of what; the usual is olive brine.
- Perfect MartiniEqual parts and 3 olives. In the classic Perfect, the equal parts are dry and sweet vermouth.
History
Its origin is uncertain: one theory ties it to the Martinez, served in the 1860s at the Occidental Hotel in San Francisco, another to a bartender in the city of Martinez, California, and yet another to the Martini brand of vermouth. One of the oldest recipes for a "Dry Martini Cocktail" is in William Boothby's 1907 guide, and by 1922 the drink had taken its current form, with London dry gin and dry vermouth. Some also attribute the first dry martini to a bartender at the Knickerbocker Hotel, around 1911.
Sources: official IBA spec and Wikipedia.
Flavor
· ·
Pairs with
bar snacks and charcuterie · seafood · cheese · meat
It has the body to stand up to strongly flavored dishes.