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To quote a long time Californian and frequent visitor to America's Southwest, this recipe is a classic Margarita but with a few tweaks. Usually a silver/blanco
We have chosen a 5:1 ratio as our 'preferred' stirred Dry Martini specification in deference to David Embury who writes of this drink in his The Fine Art
Bone dry - a superbly cleansing Martini. Through experimentation we have found that 15:1 Martinis are better shaken rather than stirred. Conversely 3:1
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
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
Medium dry, rounded and superbly complex. Your choice of genever will make or break this fabulous cocktail - choose with care.
One sip is never enough of a really good thing – see our Three Gulps Martini.
Subtly boozy, honeyed and herbal.
A 2:1 Dry Martini that's like no gin or vodka comparison – it's arguably better.
More approachable than a stirred Dry Martini and downright soft compared to a Naked Martini.
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,
A Dry Martini named after Franklin Roosevelt and garnished with two olives.
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.
Fragrant apricot eau-de-vie nestles alongside piney gin botanicals with faint sweetness from herbal vermouth.
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
Using a genuinely malty oude genever produces a deliciously retro take on the modern Dry Martini.
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
An apt name for a cocktail that's so tasty, it could well become a contemporary classic.
Normally we'd follow convention and honour the Martini name with a V-shaped glass. However, due to the splash of champagne, a coupe seems more in keeping
Simply a Dry Martini with the proportions reversed to make a dripping Wet Martini.
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