480 results found
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
Bone dry - a superbly cleansing Martini. Through experimentation we have found that 15:1 Martinis are better shaken rather than stirred. Conversely 3:1
Made with raspberry jam, this is fruity, well-balanced and easy-drinking.
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
Subtly boozy, honeyed and herbal.
A perfect Manhattan with bittersweet liqueur rather than aromatic bitters and a balancing dash of sweet maraschino liqueur. If you can't obtain Picon
When made with Bacardi Carta Blanca (as it originally was) this delicate and so very slightly sweet cocktail has complex notes of blue cheese with faintly
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
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
A spirituous aperitivo-style cocktail, or an after-dinner sipper, which can be made with numerous different sweet vermouths or indeed a vermouth amaro
A Dry Martini with the proportions reversed to make a sopping Wet Martini.
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
A riff on a Dry Manhattan given extra depth by the addition of dessert wine and whiskey bitters.
The Ford Cocktail is a Martini-style cocktail sweetened by both the use of old tom gin and Bénédictine D.O.M. liqueur (not Bénédictine B&B) served
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.
Use an authentic-tasting distilled old tom gin that's balanced rather than overly sweet, and you'll have a fabulous cocktail.
Substituting vermouths (go high-end) dramatically alters the character of this light and easy aperitivo.
This Bamboo recipe achieves a 'perfect' balance between the dry mineral notes of fino sherry in contrast to both rich bianco and dry vermouths. Classically,
Fruity, aromatic and complex. This is one of my favourite sloe gin cocktails, made all the more appealing by its bijou serve.
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
Dry and citrusy with underlying piney gin and herbal complexity.
A Dry Martini named after Franklin Roosevelt and garnished with two olives.
Rye based (originally Jim Beam) perfectly served with dry vermouth and Antica Formula
Using a genuinely malty oude genever produces a deliciously retro take on the modern Dry Martini.
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