This version of the classic dry martini is not likely the one you will find served at your favorite local steak house or cocktail lounge. No sirree...what we have here is much closer to the original version of the drink, as detailed by Harry Craddock in The Savoy Cocktail Book. In other words, this is the sort of martini that all those cool cats who were sauntering around in the 1930's and 40's would have actually been sipping. And the difference? It's all a matter of proportions. It turns out the original version is much less boozy than its modern iteration...and arguably superior.
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Ingredients for a Classic Dry Martini
- London dry gin
- dry vermouth
- ice
- lemon peel
See recipe card for quantities.
Instructions for a Classic Dry Martini
Pour the gin into a mixing glass.
Then add the dry vermouth.
Add plenty of ice.
Stir until very well-chilled. (At least 30 seconds.)
Strain into a martini, coupe, or "Nick and Nora" glass.
Prepare the lemon peel.
Express the lemon peel over the top and serve immediately.
Top tip
For this classic dry martini, the quality of your dry vermouth is extremely important. Choose a solid brand, and make sure that it's fresh. To that end, once you've opened a bottle of good dry vermouth, it should be stored in the refrigerator! And if you aren't likely to use up a whole bottle (between cocktail mixing and cooking applications) within about a month, then it's a very good idea to seek out a half bottle instead.
Related
Looking for other classic cocktail recipes? Try these:
📖 Recipe
Classic Dry Martini
Equipment
- mixing glass and strainer
- cocktail spoon
Ingredients
- 2 ounces London dry gin
- 1 ounce dry vermouth
- plenty of ice
- lemon peel
Instructions
- Pour the gin and vermouth into a mixing glass.
- Add plenty of ice and stir until very well-chilled. (At least 30 seconds.)
- Strain into a martini, coupe, or "Nick and Nora" glass.
- Express a lemon peel over the top and serve immediately.
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