Extra Dry Martini (7-to-1)

Pro tips

• Use ice-cold gin and vermouth straight from the freezer for a silky mouthfeel without excessive dilution.
• Stir for exactly 30 seconds over quality ice to reach proper temperature and achieve the correct level of dilution (about 20%).
• Chill your coupe or martini glass beforehand—a warm glass ruins the drink's crisp finish.
• Use fresh, high-quality dry vermouth; once opened, vermouth oxidizes quickly, so replace bottles after 2–3 months.

Substitutions

• Old Mr. Boston Dry Gin → Bols Genever or other London Dry gins (flavor profile shifts; Bols adds spice and grain notes)
• Dry Vermouth → Noilly Prat or Dolin Dry (lighter herbal character, slight changes to dryness level)

Equipment

mixing glass or cocktail stirrer · barspoon · martini/coupe glass · bar strainer (Hawthorne or julep)

What's the difference between a regular martini and an extra dry martini?

Extra dry martinis use less vermouth (or none at all). A 7-to-1 ratio provides just enough vermouth for balance while keeping the martini gin-dominant and crisp.

Should I stir or shake a martini?

Stirring is traditional for martinis. Stir gently with ice for 30 seconds to chill and dilute slightly without over-aerating.

Can I make this martini ahead of time?

Martinis are best served immediately after mixing. Prepare glasses with ice in advance, but mix and serve right before drinking for optimal temperature and flavor.

What gin works best for an extra dry martini?

London Dry style gins with botanical complexity work well. Old Mr. Boston Dry Gin offers a balanced profile; experiment with other dry gins to suit your taste.

How do I chill the glass properly?

Fill the martini glass with ice and cold water while you prepare the drink, then empty it just before pouring. This ensures the glass stays ice-cold.