Recipe by Nar Hk
Recognized as the King of Cocktails (Queen, for us) the dry Martini dates back to the late 1800s, an absolute masterpiece of mixology for all times!
Over the course of time, the King (or Queen) of cocktails underwent a true mutation. The first rendition of the martini appeared in 1880s bartending manuals as a drink called the “Martinez.” This recipe called for two parts sweet vermouth and one part gin, along with dashes of bitters and maraschino liqueur. As the twentieth century began, most bars used equal measures of vermouth and gin, yielding a more balanced drink, and it wasn’t long until some bartenders substituted dry vermouth for sweet and called the drink, as you can guess, a “Dry Martini.” Over the next few years this cocktail consisted of equal measures of dry gin and dry vermouth and bitters (usually orange)—and then
less and less vermouth was used, first three parts gin to one part vermouth, and then even less as the decades wore on. Today many bartenders make an extra-dry martini by rinsing a cocktail glass with vermouth, then pouring in cold gin, or even vodka.
Others will serve a glass of vodka, shaken first with ice, in a glass with three olives and call it a Martini . . . even if it contains no vermouth at all! Amazingly, a drink once built on sweet vermouth as the main ingredient has, over the decades, shifted so much that now the inclusion of vermouth is now a personal preference.
Whatever you do with your Martini, just keep in mind that only a well-balanced drink is a cocktail, and the Martini is not an exception.
- London Dry Gin: 2oz.
- Dry Vermouth: 3/4oz.