Traditional Martini (Dry)

Pro tips

• Chill your mixing glass and serving coupe or Nick & Nora glass with ice water before building the drink to maintain temperature.
• Stir ingredients for 30-40 seconds until the outside of the mixing glass frosts, signaling proper dilution and chill.
• Express the lemon twist by twisting it over the drink's surface to release oils, then drop it in as garnish.
• Use quality gin and dry vermouth—their botanicals form the flavor profile, so inferior spirits noticeably degrade the drink.

Substitutions

• Dry Vermouth → Dry white wine or blanc vermouth (lighter, less herbaceous result)
• Orange Bitters → Angostura bitters or Peychaud's bitters (shifts the aromatic profile)
• Lemon twist → Orange twist or olive (garnish varies regional tradition)

Storage & make-ahead

Martinis do not store. Prepare and serve immediately after stirring to preserve chill and prevent dilution.

Equipment

mixing glass · bar spoon · strainer · coupe or Nick & Nora glass

What is the difference between a dry martini and a sweet martini?

A dry martini uses dry (French) vermouth, while a sweet martini uses sweet vermouth. Dry vermouth is lighter and more herbal, creating the crisp profile associated with classic martinis.

Should a martini be stirred or shaken?

Stirring is the traditional method for a martini. Stirring for 30-40 seconds in a mixing glass with ice chills and dilutes it properly without aerating it as shaking would.

Why is the lemon twist important?

The lemon twist expresses oils over the surface, adding bright citrus aroma and a subtle flavor that complements the dry vermouth and gin botanicals.

How much vermouth should a dry martini contain?

A traditional dry martini uses a 1:1 ratio of gin to dry vermouth, though modern variations often reduce vermouth for a drier drink. This recipe calls for 1 oz of each.