Dry Martini (10:1 ratio) Preferred Shaken

Difford's Guide
User Rating (8 ratings)

You must be logged in to add items to Your Favourites

Click here to login

You must be logged in to add items to Your Wish List

Click here to login

Serve in a

Martini glass

Garnish:

Olive or twist

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

2 1/2 fl oz Rutte Dry Gin
1/4 fl oz Noilly Prat Extra Dry
1 dash Orange Bitters by Angostura (optional)
Loading...

Read about cocktail measures and measuring.

Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

You must be logged in to add your own notes

Click here to login

Review:

There's something about shaking a Dry Martini (as opposed to stirring a Martini) that amplifies the vermouth notes meaning that shaken Martinis need less vermouth. After experimentation, I (yours truly) have found that this 10:1 gin to vermouth ratio is perfect (while I prefer a 5:1 ratio for a stirred Martini).

Nutrition:

There are approximately 173 calories in one serving of Dry Martini (10:1 ratio) Preferred Shaken.

Difford's Guide remains free-to-use thanks to the support of the brands in green above.

Join the Discussion


... comment(s) for Dry Martini (10:1 ratio) Preferred Shaken

You must log in to your account to make a comment.

Report comment
Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
Difford's Guide
Easy Jigger
Easy Jigger
£8.55 £8.55 exc VAT

You must be logged in to submit a rating

Click here to login