Bone dry - a superbly cleansing Martini. Through experimentation we have found that 15:1 Martinis are better shaken rather than stirred. Conversely 3:1
One sip is never enough of a really good thing – see our Three Gulps Martini.
Your choice of genever will make or break this fabulous cocktail, which should be medium dry, rounded and complex with an underlying bready note freshened
To quote a long time Californian and frequent visitor to America's Southwest, this recipe is a classic Margarita but with a few tweaks. Usually a silver/blanco
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 (sweet marsala), 5ml dry vermouth and 3 dashes 69 Colebrooke Row made almond
This is my go-to Dry Martini, although I arrive at the same 5:1 ratio with a generous 75ml (2½oz) gin to 15ml (½oz) dry vermouth. I chose a 5:1 ratio
A 2:1 Dry Martini that's like no gin or vodka comparison – it's arguably better.
Subtly boozy, honeyed and herbal.
I do like a shaken Dry Martini! Sorry, I should say Bradford. For some a shaken martini is blasphemous but the aeration generated by the more vigorous
Usually, 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
Sweet white vermouth and generous maraschino liqueur mellow the usual Tuxedo bone dryness while also adding aroma and flavour.
Using a genuinely malty oude genever produces a deliciously retro take on the modern Dry Martini.
Inspired by the numerous other Tuxedo recipes, this combines the best of them with a faint hint of sweetness (from the bianco vermouth and old tom gin)
This delicious four to one ratio martini with both vermouth and sherry has a tasty treat to savour with the last gulp.
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.
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
Fresh grapefruit and gin soured with a splash of grapefruit and balanced with the merest touch of sugar.
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 should
A Dry Martini with the proportions reversed to make a sopping Wet Martini.
Use an authentic-tasting distilled old tom gin that's balanced rather than overly sweet, and you'll have a fabulous cocktail.
A vintage cocktail that's befitting to toast the longest reigning, most respected, and the greatest ever monarch of the United Kingdom and Commonwealth.
Fragrant apricot eau-de-vie nestles alongside piney gin botanicals with faint sweetness from herbal vermouth.
A Dry Martini named after Franklin Roosevelt and garnished with two olives.
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