Forum
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...
25th April at 16:00
I just opened my new bottle of Vermouth, a Chazalettes. Turned out almost wine-like, very little vermouth in that vermouth. So I guess this discussion about ratios completely depends on which vermouth you choose. Unfortunately Dolin is not available here.
4th April at 21:22
just made a gorgeous 3:1.
29th September 2023 at 18:53
I have found your jigger and list of Dry Martini ratios most helpful in discovering 'my' Dry Martini preferences. Now I commonly only can't decide between a 5:1 and 7:1 ratio ☺️ but quickly resolved it by choosing depending on my mood.
30th September 2023 at 08:24
Thanks, Stephan. I originally created to save maths when catering for a guest's preferred ratio.
12th January 2022 at 16:35
Entertaining and informative, as ever, Simon...
one little thing (probably a 'typo'), but you have the 15:5 "Franklin" measurements as 75ml and 15ml which is 5:1!
one little thing (probably a 'typo'), but you have the 15:5 "Franklin" measurements as 75ml and 15ml which is 5:1!
12th January 2022 at 17:32
Thanks Mitchell. In the Franklin, the vermouth is stirred with the ice and then discarded before the gin is added so leaving only a small amount of vermouth coating the stirring glass and ice. I've added a note in brackets above to make clearer.
1st October 2021 at 22:56
An appropriate post to celebrate the release (finally!) of the latest James Bond film. Thank you!
2nd October 2021 at 13:08
My pleasure.
28th June 2020 at 18:34
Great article Simon! I'm a Vesper man myself with 15 ml of Cocchi Americano instead of Lillet. You mention the terminology of "direct" - could you explain that?
29th June 2020 at 06:42
Thanks Julian. For the full story behind the term "direct" please click on the "Naked" tab above.
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.
A 90-year-old Argentine martini
9 parts gin
1 part French vermouth
a twist of lemon