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Dry Martini

Recipe for a Dry Martini

Every martini drinker has his own version of the dry martini recipe. Nine out of ten bartenders (and I’m being kind) cannot make a good martini. The ingredients make all the difference:

  1. Only the gentlest of English gins should be used. I prefer Bombay.
  2. Only use imported dry vermouth (the domestic doesn’t cut it, it’s just too overpowering), and I prefer Italian.

There are as many stories concerning the origin of the martini as there are saloons in the world. I like this one:

Invented by an English barman in the early 1920s, who used 1/3 Martini and Rossi dry vermouth, 1/3 Martini and Rossi sweet vermouth, 1/3 gin. Chilled and poured into a 1.5-ounce stemmed glass. The drink got its name because of the vermouth brand used. The dry martini arrived a few years later, eliminating the sweet vermouth and using 1/3 dry vermouth and 2/3 gin. It is said that Ernest Hemingway refined the dry martini to its present stature in 1926 (or so) at the Georges V (hotel) bar in Paris over a three-day period. The end result was eight parts gin to one part vermouth (which comes out to about ½ ounce of vermouth to 2.5 jiggers of gin).

I use 1 ounce to three jiggers and I’ve had nothing but huzzahs! as we raise our glasses. Don’t forget to chill the glass first.

Note: A jigger is 1½ ounces.  

See discount martini glasses at

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