Dry Martini
A timeless gin cocktail made with dry vermouth, stirred until perfectly chilled and served with green olives. Crisp, aromatic and spirit-forward, the classic Dry Martini highlights the botanical character of gin with a clean, elegant finish.
Dry Martini Recipe
- Gin 60 ml
- Dry vermouth 10 ml
- Green cocktail olive 2 pieces
- Ice, for stirring 150 g
HOW TO STIR A DRY MARTINI PROPERLY
- Chill a Martini glass in the freezer or fill it with ice water while preparing the cocktail.
- Add 60 ml gin and 10 ml dry vermouth to a mixing glass containing 150 g ice.
- Stir smoothly for approximately 20–30 seconds until thoroughly chilled and properly diluted.
- Discard any ice water from the serving glass, then strain the cocktail into the chilled Martini glass without ice.
- Garnish with 2 green cocktail olives on a cocktail pick and serve immediately.
WHAT MAKES A GOOD DRY MARTINI?
A good Dry Martini is exceptionally cold, crisp and balanced. Gin should remain the dominant flavour, delivering its distinctive juniper and botanical character, while dry vermouth adds subtle herbal complexity and a delicate wine-like freshness.
The balance depends on three things: the gin-to-vermouth ratio, proper dilution and serving temperature. Stirring with plenty of ice softens the alcohol without losing the cocktail's clean, silky texture. The finished Martini should taste powerful but refined, with a smooth finish and a gentle savoury contrast from the green olives.
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DRY MARTINI: RECIPE, INGREDIENTS & TIPS
The Dry Martini is one of the most recognisable cocktails in the world, yet its simplicity makes technique especially important. With only gin and dry vermouth, every detail matters, from the choice of spirits to the amount of dilution and the temperature of the serving glass. Our recipe uses **60 ml gin and 10 ml dry vermouth**, creating a classic 6:1 ratio. This produces a distinctly dry, gin-forward Martini while retaining enough vermouth to contribute freshness and aromatic complexity.
THE BEST INGREDIENTS FOR A DRY MARTINI
A classic London Dry Gin is an excellent starting point for a Dry Martini. Its juniper, citrus and botanical character remains clear even after stirring and dilution. We recommend Tanqueray London Dry Gin for its crisp, traditional style, while Hendrick's Gin provides a softer alternative with delicate floral and cucumber notes.
Choose a quality dry vermouth with a fresh, herbal character. A French-style dry vermouth works particularly well because it adds complexity without overwhelming the gin. Dolin Dry Vermouth or Noilly Prat Original Dry are both suitable choices.
Vermouth is a fortified, aromatised wine, so freshness matters. Once opened, keep the bottle refrigerated and aim to use it within approximately four to six weeks for the best flavour.
Finish with two good-quality green cocktail olives, preferably without an overpowering filling. They provide the classic savoury garnish without introducing olive brine into the drink, which would turn it towards a Dirty Martini.
HOW TO BALANCE A DRY MARTINI
The most important decision is the balance between gin and vermouth. Our 6:1 ratio of 60 ml gin to 10 ml dry vermouth creates a distinctly dry, spirit-forward Martini.
If you prefer a softer, more aromatic cocktail, increase the vermouth to 15–20 ml. For an exceptionally dry Martini, reduce it to 5 ml. The traditional balance is a matter of preference, but vermouth should still contribute something noticeable.
Temperature and dilution are equally important. Stirring for approximately 20–30 seconds with plenty of ice chills the drink and adds enough water to soften the alcohol. The exact time depends on the ice and starting temperature, so the goal is a thoroughly chilled, smooth cocktail rather than a fixed number of seconds.
ORIGINS OF THE DRY MARTINI
The exact origins of the Martini remain debated, but the cocktail developed in the United States during the late 19th century from earlier drinks combining gin and vermouth.
Early Martini recipes typically contained more vermouth and were often sweeter than the versions served today. As dry gin and French dry vermouth became more popular, the cocktail gradually evolved towards a drier, more spirit-forward style.
During the 20th century, the Dry Martini became one of the defining drinks of classic cocktail culture. Its enduring reputation comes from a remarkably simple combination of ingredients that rewards careful preparation and high-quality spirits.
HOW TO STIR, STRAIN & GARNISH A DRY MARTINI
Add the gin and dry vermouth to a mixing glass filled generously with ice. Stir smoothly for approximately 20–30 seconds until the cocktail is thoroughly chilled and properly diluted.
Stirring rather than shaking helps maintain the clear appearance and smooth, silky texture traditionally associated with a Dry Martini. Shaking is possible, but it introduces more aeration and may leave the cocktail temporarily cloudy.
Strain directly into a thoroughly chilled Martini glass without ice. Finish with two green olives on a cocktail pick 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 preserve the cocktail's temperature after straining.
A traditional V-shaped Martini glass creates an elegant presentation, although a chilled coupe or Nick & Nora glass also works well.
Garnish with two green cocktail olives for a subtle savoury finish. Alternatively, use a fresh lemon twist for a brighter citrus aroma.
Serve immediately while the cocktail is at its coldest. Since a Martini contains no ice in the serving glass, it gradually warms as you drink.
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.
