For a two-ingredient cocktail, there are a surprising number of variables to consider when mixing a Martini. Do you prefer gin or vodka? Would you like to modify it with orange bitters or olive brine? Should the drink be shaken or stirred? How would you like to garnish — with an olive or lemon twist? Perhaps the most important factor of all is the ratio of spirit to dry white vermouth.
Dry vermouth is an aromatic fortified wine, infused with herbs, roots, bark, and flowers, and strengthened by a neutral grape spirit. Not only does the quantity of vermouth affect your Martini, the brand you pour also plays an important part in determining the character of your cocktail. From classically dry French brands, to old-school Italian bianco vermouths with a hint of residual sugar, to intensely aromatic small-batch artisanal offerings, the category is rich with diversity.
This is a great simple and classic recipe. I do however prefer vodka when making a Dry Martini. Check out this video tutorial by Grey Goose. Fill the martini glass with ice before you start making the drink, dump the ice out when ready to fill the glass, the glass will be cold and keep the martini cold longer. Brantford, Ont. Yes, as with many recipes, one can 'adjust' depending upon one's taste.
But the key with such a simple drink is the gin and vermouth. Noilly Prat is my fave, but I also like Dolin, also French. My favorite gin used to be Junipero, but now I prefer Plymouth English gin.
Though the price just jumped dramatically, so I've been using Bombay Sapphire, which I like. Olives or a lemon peel twist are the classic garnishes NOT cocktail onions. The latter turns the drink into a Gibson This may be an excellent martini but it is NOT a James bond martini. Shake it very well until it's ice-cold, then, add a large thin slice of lemon peel. Got it? Garden Valley, CA. The difference here is spraying the air above the drink. Makes a nice showing. People love it.
Thank for bringing it up RoyRogers. Put the martini glass in the freezer as well. Spray vermouth from an atomizer bottle around the inside of the glass.
Pour in the gin and add a couple olives or onions - Perfect! Pearl onion rather than the cheeezzy olive, pleeezzze. Just to clarify, a dry martini DOES refer to the amount of vermouth in the actual drink as opposed to Manhattans, in which case it refers to the type of vermouth used.
On the palate, the vermouth has a mild bitterness, flavors of stone fruit and baking spices, and a bright, citrusy finish.
Mix it with less juniper-heavy gins like Plymouth or vodka for a crisp, citrus-forward Martini. With a recipe that dates back to , Salers is one of the oldest French aperitifs still in production. Before the bottle is even empty, we already have another one purchased. On the palate, the vermouth has a crisp minerality, green vivaciousness and a honeyed, floral finish. Our go-to Martini with this fortified wine is a 2-to-1 ratio, which we then dilute with water, bottle and store in our freezer.
Made in the Napa Valley with wine made from locally grown grapes, this dry vermouth has a juicy, mouth-watering acidity that lends itself perfectly to cocktails. Beyond the bracing acidity, the spirit rounds out with full bodied creaminess, with hints of jasmine, elderflower, baking spices, and a subtle bitter finish on the palate. Use in a Martini with softer gins like Nolet or even in a tequila-based Martini variation. In production since , Cocchi Americano is a fortified wine made with Italian Moscato d'Asti grapes.
Infused with citrus, gentian root and cinchona bark, the vermouth is robust and layered, with a sharp, bitter finish. While Cocchi Americano is delicious in just about any vermouth-based cocktail under the sun hell, you can even drink it on the rocks , it really shines in a Vesper as the substitute for the bygone Kina Lillet.
With a flavor as rich as its history, Cinzano is also known as the Vermouth of Turin, where it was created in by two brothers, Giovanni Giacomo and Carlo Stefano Cinzano. Pair Cinzano Extra Dry with vodka for a minimal, appetite-whetting Martini, or with gin and a fat Castelvetrano olive brine recommended for the ultimate Dirty Martini.
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