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
More approachable than a stirred Dry Martini and downright soft compared to a Naked Martini.
Reminiscent of a classic champagne cocktail with cognac, champagne and zesty orange flavours dominating. It’s surprising how little cherry brandy notes
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.
Basically, a bitter orange and clove daiquiri.- We found this recipe really sung when we added a splash of water for some extra dilution and half a bar
With its delicate shade of pink from a splash of raspberry liqueur this cocktail is feistier than it appears with salty gherkin flavours combining brilliantly
Bittersweet and Negroni-like with deep herbal, rooty and bark bitterness.
Tart, dry and lightly bitter, but with just enough underlying sweetness to stroke the palate and make another sip so very desirable – a complex, bittersweet
This pink/rust red drink is bittersweet with underlying bourbon character and lemon zestiness.
Many bartenders advocate that a Martini should be stirred and not shaken, some citing the ridiculous argument that shaking will bruise the gin. If you
Piney notes in the gin are amplified in this bitter-bittersweet riff on a classic Negroni.
This bone dry cocktail makes for a great aperitif, but you may find the Bamboo 'Perfect' version of this cocktail easier going.
On the sour/dry side, this aperitif-style cocktail combines bittersweet amaro and gentian with Canadian rye whisky and citrus sourness.
Honey balances bitter notes of gentian with citrusy bergamot and Scotch spirit. An aperitif of digestif.
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.
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