Dry Martini (3:1 ratio)

Difford’s Guide
Discerning Drinkers (48 ratings)
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    Dry Martini (3:1 ratio)

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Dry Martini (3:1 ratio) image

Serve in a Coupe glass

Ingredients:
2 1⁄4 oz Hayman's London Dry Gin from freezer
3⁄4 oz Strucchi Dry Vermouth chilled
1 dash Orange Bitters by Angostura optional
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of skewered Fragata Green Olive or lemon zest twist.
  3. STIR all ingredients with ice.
  4. FINE STRAIN into chilled glass.
  5. Garnish with skewered olive or lemon zest twist.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 9/10
Sweet
Medium
Dry/sour
Sweet to sour 8/10
More cocktails with similar strength and taste profile

Review:

Three to one may be unfair odds in a fight, but vermouth shines in this stirred off-dry Martini. Through experimentation, I've found that 3:1 Martinis are better stirred rather than shaken. (Conversely, 15:1 Martinis are better shaken rather than stirred.)

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History:

There is considerable debate around the origin of the Martini and the best way to make this cocktail.

For more ratios see: Dry Martini ratios

Nutrition:

One serving of Dry Martini (3:1 ratio) contains 175 calories

Alcohol content:

  • 1.8 standard drinks
  • 27.85% alc./vol. (27.85° proof)
  • 25.2 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 2 comments for Dry Martini (3:1 ratio).
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Dianne Power ’s Avatar Dianne Power
22nd June at 09:33
Secret is. Make the 3.1 in an empty gin bottle and place it in the freezer overnight!! Nomnom.
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John Hinojos’ Avatar John Hinojos
20th December 2022 at 01:44
What a wonderful martini to serve to a group or people who may be indifferent about gin. Still dry, but with a wonderful softness in the flavour.
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