Dry Martini
A timeless, spirit-forward cocktail combining gin and dry vermouth. Crisp and aromatic with botanical character, subtle herbal complexity and a clean, elegant finish.
Dry Martini Recipe
- Gin 60 ml
- Dry vermouth 10 ml
- Green cocktail olive 2 pieces
- Ice 150 g, optional
Make it properly
- Fill a mixing glass generously with ice.
- Add the gin and dry vermouth.
- Stir until properly chilled and lightly diluted, then strain into a chilled Martini glass.
- Garnish with a green cocktail olive.
WHAT MAKES A GOOD DRY MARTINI?
A good Dry Martini should be cold, crisp and balanced, with the gin remaining the dominant ingredient while dry vermouth adds subtle herbal and wine character.
Proper dilution is essential. Stirring with plenty of cold ice softens the alcohol and brings the ingredients together without losing the cocktail's clean, silky texture. The finished drink should be powerful but refined rather than harsh.
A green olive provides the classic savoury finishing touch and contrasts with the Martini's dry botanical character.
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DRY MARTINI: RECIPE, INGREDIENTS & TIPS
A practical guide to making a classic Dry Martini, from choosing the right gin and dry vermouth to achieving the proper dilution, temperature and balance.
THE BEST INGREDIENTS FOR A DRY MARTINI
The defining ingredient is gin. A classic London Dry style works particularly well because its juniper, citrus and botanical character remains clear even when thoroughly chilled and diluted.
For Drinkero's version, we recommend Tanqueray London Dry Gin. Its pronounced juniper and citrus character gives the Dry Martini a crisp, classic profile. Hendrick's Gin offers a softer, more floral alternative for those who prefer a different botanical style.
Pair the gin with a quality dry vermouth. It should add freshness, herbal complexity and subtle wine character without overpowering the gin. Because a Dry Martini contains only two liquid ingredients, the quality and freshness of the vermouth are particularly important.
Finish with a green cocktail olive for the classic savoury garnish.
HOW TO BALANCE A DRY MARTINI
A Dry Martini is fundamentally about the relationship between gin, vermouth, dilution and temperature. Too much vermouth can soften the gin considerably, while too little can leave the drink unnecessarily sharp.
Our ratio of 60 ml gin to 10 ml dry vermouth creates a distinctly dry Martini while still giving the vermouth enough presence to contribute aromatic complexity.
Dilution matters just as much as the ratio. Stirring with plenty of cold ice chills the cocktail while adding enough water to soften the alcohol and integrate the flavours. The goal is a Martini that remains spirit-forward but drinks smoothly.
ORIGINS OF THE DRY MARTINI
The precise origins of the Martini remain debated, but the cocktail developed in the United States during the late 19th and early 20th centuries from earlier drinks combining gin and vermouth.
Early Martini recipes generally contained more vermouth and were often sweeter than today's version. As dry gin and French dry vermouth became increasingly popular, the cocktail evolved toward the drier style now associated with the Dry Martini.
Over time, the proportion of gin increased and the Dry Martini became one of the defining cocktails of the classic bar: simple in appearance, but highly dependent on ingredient quality, temperature and technique.
TECHNIQUE: STIR, STRAIN & GARNISH
Add the gin and dry vermouth to a mixing glass filled generously with ice. Stir smoothly until the cocktail is thoroughly chilled and properly diluted.
Strain immediately into a chilled Martini glass. Stirring rather than shaking maintains the clear appearance and silky texture traditionally associated with a Dry Martini.
Finish with a green cocktail olive and serve immediately.
HOW TO SERVE A DRY MARTINI
Serve the Dry Martini in a well-chilled Martini glass without ice. Chilling the glass beforehand helps the cocktail remain cold after it has been strained.
The drink should be served immediately. A Martini contains no ice once served and will gradually warm, so temperature is an important part of the experience.
Garnish with a green cocktail olive for a classic savoury finish.
Questions about the Dry Martini
What is a Dry Martini made with?
A classic Dry Martini is made with gin and dry vermouth. It is stirred with ice, strained into a chilled Martini glass and commonly garnished with an olive or lemon twist.
What makes a Martini “dry”?
In a Dry Martini, “dry” refers both to the use of dry vermouth and to a style that uses relatively little vermouth compared with gin. Our recipe uses 60 ml gin and 10 ml dry vermouth.
What is the best gin for a Dry Martini?
A London Dry gin is an excellent choice because its juniper and botanical character remains prominent in the finished cocktail. Drinkero recommends Tanqueray London Dry Gin for the classic version.
Should a Dry Martini be shaken or stirred?
A classic Dry Martini is usually stirred. Stirring chills and dilutes the ingredients while maintaining the cocktail's clear appearance and smooth, silky texture.
Should a Dry Martini have an olive or lemon twist?
Both are classic choices. An olive gives the Martini a savoury finish, while a lemon twist adds bright citrus aroma. Drinkero's standard Dry Martini uses a green olive.
Can I make Dry Martinis for a group?
Yes. Choose whether you're making 6, 12, 24 or 48 Dry Martinis and Drinkero calculates the gin, dry vermouth and other ingredients you need.
Is the Dry Martini an official IBA cocktail?
Yes. The Dry Martini is included in the International Bartenders Association’s official cocktail list as one of The Unforgettables. See the IBA’s official Dry Martini recipe for the classic specification.