This is a classic recipe for 2 Dry Martinis. Generally as a rule of thumb, there should be 3, 4 or 5 parts gin to 1 part vermouth. Nowadays, it’s more popular the have a high proportion of vermouth. The ‘wetter’ the Martini, the more Vermouth you add. Winston Churchill liked his Martinis so dry that merely a glance across the room at the bottle of vermouth would suffice.
- Mixing glass
- Long bar spoon
- Cocktail strainer
- Zest peeler
- 2 Martini glasses
Ingredients per cocktail
- 106.5 mls (equivalent to 3 shots) of Bertha’s Revenge Gin
- 30 mls of dry vermouth such as Noilly Prat or Dolin or Martini Extra Dry
- Lemon zest or Green olives
- Ice cubes
A chilled Martini glass is absolutely essential. Before mixing the cocktail, chill the Martini glass by either sticking them in the freezer if you have space, or fill the glasses with ice and a bit of water to chill them down for 10 minutes before serving.
Stirred versus Shaken? We all know Bond likes his Martinis shaken. A cocktail shaker will result in more aeration and bruising of the gin which results in a slightly cloudy drink and a weaker Martini due to more dilution. Tristan Stephenson, author of the Curious Bartender is of the opinion a wetter Martini prefers to be stirred and a dry one shaken. If you like the appearance to be crystal clear, we would recommend you stir. Fill the mixing glass up with ice and add in Bertha and the vermouth. Stir for 60 seconds. Strain into the Martini glasses and garnish with an olive or twist of lemon. Use good quality olives and unwaxed lemons.
There is no better way to take the edge-off after a hard day than sipping a perfect Dry Martini Cocktail.