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Recipe
How to make
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Fill a mixing glass halfway with ice cubes.
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Pour in the gin, white vermouth and aromatic bitters.
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Stir with a mixing spoon until cool.
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Strain into a glass then garnish with an olive.
About
The Dry Martini really came into its own in the 1920s, with the addition of dry vermouth instead of sweet. Before this evolution, the Martini recipe was often a little sweeter, but the introduction of dry vermouth gave the cocktail a sharper, drier edge, leading to the distinction between the "Martini" and the "Dry Martini".
The term "dry" therefore refers to the reduction in the amount of vermouth in the recipe. Early versions of the drink contained equal parts gin and dry vermouth, but over the years the ratio has evolved to favour a higher gin content. Some purists prefer their Dry Martini with just a drop of vermouth to preserve the intensity of the gin, while others opt for a light touch of vermouth for a more balanced complexity.
