Dry Martini (5-to-1)

Pro tips

• Stir for 30 seconds over ice to properly chill and dilute; undiluted martinis taste harsh and hot.
• Use fresh, quality dry vermouth—opened bottles oxidize quickly and lose aromatics within weeks.
• Chill your glass before pouring to keep the cocktail cold longer without excess melting ice.
• Strain slowly into the glass to catch any small ice shards and avoid splashing.

Substitutions

• London Dry gin → other gin styles (note: barrel-aged or heavily botanical gins will shift flavor significantly)
• Dry vermouth → blanc vermouth (note: adds subtle sweetness and herbality; adjust to 0.4 oz if preferred)

Storage & make-ahead

Martinis must be served immediately; they do not store or reheat.

Equipment

mixing glass or cocktail shaker · bar spoon or long stirring spoon · cocktail strainer · martini glass (chilled)

What's the difference between a 5-to-1 and other martini ratios?

A 5-to-1 ratio (5 parts gin to 1 part dry vermouth) is gin-dominant and drier than older 3-to-1 ratios, emphasizing botanical flavors over vermouth complexity.

Should a martini be shaken or stirred?

Stirring is traditional for a martini—it chills and dilutes the drink gently without aeration. Shaking works but introduces bubbles and cloudiness.

Can I make a martini without dry vermouth?

Yes, but it becomes a gin cocktail, not a true martini. Even minimal vermouth (0.25 oz) adds complexity; omitting it entirely loses the drink's balance.

How do I chill a martini glass properly?

Fill the glass with ice water while you prepare the drink, then empty it just before pouring. Alternatively, chill it in the freezer for 10 minutes beforehand.

What's the best gin for a dry martini?

London Dry style gins work best—they have balanced botanical profiles that shine when diluted. Avoid heavily flavored gins that can overpower the vermouth.