Bone dry - a superbly cleansing Martini. Through experimentation we have found that 15:1 Martinis are better shaken rather than stirred. Conversely 3:1
We have chosen a 5:1 ratio as our 'preferred' Dry Martini specification in deference to David Embury who writes of this drink in his The Fine Art of Mixing
An aromatic, dry blend. Modern bartending convention would suggest that this drink should be stirred. However, it's much better shaken. Go easy with the
Tony C's original recipe calls for 50ml London dry gin, 10ml marsala dolce (dry marsala), 5ml dry vermouth and 3 dashes 69 Colebrooke Row made almond bitters.
Medium dry, rounded and superbly complex. Your choice of genever will make or break this fabulous cocktail - choose with care.
Use an authentic tasting distilled old tom gin that's balanced rather than overly sweet and you'll have a fabulous cocktail. We've used dry vermouth to
One sip is never enough of a really good thing – see our Three Gulps Martini.
Subtly boozy, honeyed and herbal.
More approachable than a stirred Dry Martini and downright soft compared to a Naked Martini.
Icewine has fabulously rich concentrated flavours due to being made using grapes frozen on the vine in Canada's harsh and early winters. Thanks to Icewine,
A Dry Martini named after Franklin Roosevelt and garnished with two olives.
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.
Fragrant apricot eau-de-vie nestles alongside piney gin botanicals with faint sweetness from herbal vermouth.
A Gin Salad is made like a regular Dry Martini but with three olives and two cocktail onions as garnish. They should be pushed onto the stick in the following
Normally we'd follow convention and honour the Martini name with a V-shaped glass. However, due to the splash of champagne, a coupe seems more in keeping
A contemporary balanced and complex Martini with well-integrated fruity and floral flavours.
Simply a Dry Martini with the proportions reversed to make a dripping Wet Martini.
Martini in style but with the hard edges smoothed and a hint of eastern spice added.
Smoky Islay malt combines with London dry gin to give a smoky, almost sweet character to a traditional Dry Martini.
Hopefully it's ‘Special’! ‘Brew’ refers to both the use of Byrrh (pronounced beer) and sake (which is brewed). To be a true ‘Martini’ a cocktail
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