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Dry Martini ratios
Ordering a Dry Martini is a lot like ordering a steak. What cut of meat? How well done? And with what sauce? The analogy translates to Martini garnishes...
Andrew Parsons
20th June 2020 at 16:40
Thanks Simon. A well written article as always - and great to hear someone saying that you should take it as you like it rather than prescribing a 'standard' way. I agree that for recipes with less vermouth, shaken works - although it does affect the beautiful clarity of the drink by introducing air bubbles.
21st June 2020 at 11:48
Thanks Andrew. If making a Dry Martini for somebody else I wouldn't dream of shaking it unless that's what they specifically requested. However, if making one for myself then I'd shake rather than stir. A simple drink that's delightfully complex.