Name: Dry Martini (10:1 ratio)
Total time: 2 min
Cuisine: Cocktail
Ingredients: 75 ml Gin; 7.5 ml Dry vermouth; 1 dash Orange bitters

Ingredients

2 ¹⁄₂ fl oz

Hayman's London Dry Gin

¹⁄₄ fl oz

Strucchi Dry Vermouth

1 dash

Orange Bitters by Angostura (optional)

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Dry Martini (10:1 ratio) contains 174 calories

Alcohol content:

1.8 standard drinks
30.75% alc./vol. (61.49° proof)
25.5 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Dry vermouth — Sulphur Dioxide/Sulphites

Review

If you are going to shake, rather than stir, a Martini (yes, it then becomes a Bradford) then this 10:1 ratio works rather well as there's something about shaking a Dry Martini that amplifies the vermouth notes meaning that shaken Martinis need less vermouth. When stirred, this is a very dry Dry Martini.

Comments & Discussion

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Tuber Magnatum Premium Member 2y

Follow up: So tried this again but stirred rather than shaken. This is indeed very dry vs the shaken version as commented on below. I like this even more! Used Monkey 47 gin and Dolin vermouth. A garnish of lemon and the optional orange bitters really made this pop. My new new go to Martini!

Tuber Magnatum Premium Member 2y

In general, I prefer cocktails with a little sweet so I thought I would prefer a wet martini over dry. However, neither a 4:1 or Difford's preferred 5:1 worked for me. This 10:1 though is a game changer; very tasty. I'm not sure why it took so long to go dry! (Note: Without apology, I shook this.)

John Hinojos Premium Member 4y

I agree with James Bond. Shaken is great. We had no issues with cloudiness of the martini. The key with the martini is that it must be cold. Whether shaken or stirred, you need to get it cold and use prime ingredients. Loved this.

Tuber Magnatum Premium Member 3w

Agree, cold is key! I was fortunate enough to have some liquid nitrogen which I had sourced for a sorbet I was making for a "gourmet" dinner I was cajoled into cooking. As per Dave Arnold's instructions I chilled a glass albeit to excess (the martini actually froze to the sides of the glass while the stem remained room temperature!). Absolutely amazing.

John Hinojos Premium Member 3w

Have you tried the Frozen Martini? It goes into the freezer for 4 hours, but has a bit of saline solution (I use a pinch of salt). Put the glasses in the freezer at the same time. WONDERFUL.

Tuber Magnatum Continue thread (1 reply)

Greg Vlant 5y

Made this with Four Pillars extra dry gin and Noilly Prat dry vermouth and it was perfect. Very smooth, very dry. Thanks for all the cocktail recipes. Always my go to.

Alex Ponce de Leon 5y

Shaken? Never ever shake a martini. Was not expecting that here! As we all know, it is to be stirred. Shaking waters it down and makes it cloudy.

David Brockley 4y

You don't deserve the downvotes Alex. A shaken martini is an abomination, no matter what James Bond says. That said, it is better than no martini and still likely better than most common cocktails.