Martini (Dry)

The word dry sure does pop up a lot when it comes to martinis. First you’ve got your London dry gin and then you have dry vermouth. But most confusing of all? Dry martinis. In this case, the word dry refers to how much or how little vermouth is desired in the cocktail. Drier martinis contain less vermouth. This recipe is a classic dry martini, one employing a 3:1 ratio of gin to vermouth. A fitting cocktail to begin a great evening of dining out. Martinis are one of those all-spirit-no-juice cocktails, so they should be stirred!

2¼ oz gin
¾ oz vermouth

Garnish:
1 olive

Chill a cocktail glass in the freezer.

Pour the gin and vermouth into your mixing glass.

Fill with ice about ¾ of the way up and stir for 20 seconds. The outside of the mixing glass should get nice and frosty.

Grab one of your chilled glasses from the freezer.

Strain your drink into the glass and garnish with a single olive on a pick.

Makes 1 cocktail.

Cook's Notes:  To make it extra dry, rinse the chilled glass with vermouth and toss it out. Do as above, but with a ¼ oz more gin and no additional vermouth.