Dry Martini - The 'Naked' or 'Direct' Martini

Difford's Guide

Serve in a

Martini glass

Garnish:

Chilled olive on stick or lemon zest twist

How to make:

1. Place glass and bottle of gin in freezer for at least two hours before making drink.
2. An hour before making drink POUR water into frozen glass, swirl around to coat and place back in freezer. Preferably do this with a little of the water at a time. Continue to swill around during freeing process to coat the sides of the glass.
3. When ready to serve drink, POUR chilled vermouth into icy glass and swirl to coat with vermouth.
4. POUR frozen gin into glass, garnish and serve immediately.

1/6 fl oz Chilled water
1/12 fl oz Noilly Prat Extra Dry
2 1/2 fl oz Rutte Dry Gin
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AKA:

Diamond Martini

Review:

The quantities of gin and vermouth stated in this recipe produce a Dry Martini with a 30:1 ratio of gin to vermouth. A small amount of dilution is achieved as the ice coating the frozen glass melts. Both glass and gin must be freezing cold so that the temperature masks the strength of the alcohol. Thus the drink does not taste nearly as strong as it is – you have been warned.

Variant:

Use an atomiser to coat glass with vermouth.

History:

Salvatore Calabrese created what he calls the 'Direct Martini' in 1985 at Dukes Hotel for the American journalist, Stanton Delaplane.

Also see our Dry Martini page.

Nutrition:

There are approximately 167 calories in one serving of Dry Martini - The 'Naked' or 'Direct' Martini.

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Makes a minimum of ... cocktails
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* 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.

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