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
Medium dry, rounded and superbly complex. Your choice of genever will make or break this fabulous cocktail - choose with care. I prefer a combination of
Subtly boozy, honeyed and herbal.
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
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
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.
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
A perfect Manhattan with bittersweet liqueur rather than aromatic bitters and a balancing dash of sweet maraschino liqueur. If you can't obtain Picon
A spirituous aperitivo-style cocktail, or an after-dinner sipper, which can be made with numerous different sweet vermouths or indeed a vermouth amaro
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
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,
Icewine has fabulously rich concentrated flavours due to being made using grapes frozen on the vine in Canada's harsh and early winters. Thanks to icewine,
Rum and vermouth combine harmoniously in this delicate and subtly citrus fresh cocktail.
A Dry Martini named after Franklin Roosevelt and garnished with two olives.
Dry and citrusy with underlying piney gin and herbal complexity.
Fruity, aromatic and complex. This is one of our favourite sloe gin cocktails.
Substituting vermouths (go high-end) dramatically alters the character of this light and easy aperitivo.
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
This formula for the vintage classic emerged and became popular in London in early 2008 with the introduction of Antica Formula. Martinez cocktail history
Use an authentic tasting distilled old tom gin that's balanced rather than overly sweet, and you'll have a fabulous cocktail. I've used dry vermouth to
A Dry Martini with the proportions reversed to make a sopping Wet Martini.
Fresh grapefruit and gin soured with a splash of grapefruit and balanced with the merest touch of sugar.
A riff on a Dry Manhattan given extra depth by the addition of dessert wine and whiskey bitters.
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