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Duke's Dry Martini - The 'Naked' or 'Direct' Martini
The quantities of gin and vermouth stated in this recipe produce a Dry Martini with a 30:1 ratio of gin to vermouth. A small amount of dilution is achieved...
Chris Garner
28th March at 02:37
I don’t consider the Duke martini to be e a proper martini. Classic cocktail books will tell you to add way more vermouth to the drink then Duke’s uses (I think early days it was 1;1 and then 2:1 during prohibition in the US. I think a lot of people are not cocktail nerds and follow the crowd of whatever is he bartender makes similar to how the old fashioned is. They have just heard of the name martini and never actually cared to know what is in it.