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We have chosen a 5:1 ratio as our 'preferred' stirred Dry Martini specification in deference to David Embury who writes of this drink in his The Fine Art
Bone dry - a superbly cleansing Martini. Through experimentation we have found that 15:1 Martinis are better shaken rather than stirred. Conversely 3:1
More approachable than a stirred Dry Martini and downright soft compared to a Naked Martini.
Readers of Embury will know he had a bone dry palate and Martinis made to his specification are just that, and with the correct dilution, fabulous.
Many bartenders advocate that a Martini should be stirred and not shaken, some citing the ridiculous statement that shaking will bruise the gin. If you
A stirred Dry Martini influenced by a smoky splash of Islay single malt scotch whisky, flamed with a flamed orange zest twist.
Perhaps a touch sweet but the kill or cure alcohol is well masked.
A 5:1 Dry Martini served without any garnish (i.e. no olive or twist). The name is a reference to Charles Dicken's novel Oliver Twist.
This drink varies from delicious to disgusting, depending on what's making it Dirty. This is traditionally the liquid from a jar of olives and if using
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
Basically a three-ish-to-one Martini with a generous splash of Green Chartreuse.
A bone dry Manhattan for those with dry palates. If you like Dry Martinis then be sure to try one of these.
With gin, my go-to stirred Dry Martini recipe is five-to-one, but that's way too-much when using mezcal – a Fifty-Fifty Martini is more befitting. Rather
A tasty bittersweet Negroni-style aperitif.
Mezcal lends a characterful smoky note to this complex riff on a classic Negroni.
What a way to go. A Dry Martini with a dash of the green fairy.
This cocktail originally appears in William Tarling's 1937 Café Royal Cocktail Book where its creation is attributed to one A. G. Scott. We've respected
Dry and aromatic with vermouth and aromatised wine, along with rich orange liqueur, gently influencing scotch whisky, enlivened with a subtle black pepper
Sake adds an almost wine-like delicacy to this approachable riff on the classic Dry Martini.
As with any good conference, all the participants in this cocktail are heard and their contribution is equally valued. Due to its layering of different
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