![]() I've been making martinis for over 40 years and was taught a long time ago it's very important you pour the vermouth first over the ice, then shake it, then strain it and leave the ice just coated with Vermouth, then Personally, I experience more pepper and spicy cinnamon notes. The vermouth dampens the sweet elderflower and licorice notes and lets you experience the gin in a new way. The light touch of vermouth really ties the complex botanicals of that gin together. Don't cut back from the 2 to 1 recipe of the classic Martini if you have good fresh vermouth.Įxcellent dry martini ratio! I didn't have any olives unfortunately and prepared on the rocks with The Botanist gin instead (because I read somewhere that a reviewer detected briny notes while tasting). Remember, buy only small amounts of vermouth, keep it in the fridge, and plan to use it in about two months to ensure it is at its best. Fresh chilled vermouth is tasty, whereas stale vermouth tends to oxidize and taste off. The reason for that is that people tend not to know that vermouth has a short shelf life, and that it is to be stored refrigerated. Nowadays, people seem to prefer reducing the vermouth probably because they do not like the flavour. As drier versions of gin came into vogue, such as London Dry Gin, the term "Dry Martini" came about to specify the gin desired, as opposed to the quantity of vermouth. These gins tended to be sweeter, and more citrus forward. The earliest versions of the gin martini used versions of gin that were commonly sold in the era (late 1800's) referred to as Genever, or later Old Tom Gin. Commonly, it is believed that the term "Dry" simply means that less vermouth is used in the recipe. It is my understanding (and I believe historical research will back me on this), that the term "Dry" has been misinterpreted and misused over the years. I know y'all like to play with the proportions, but this is perfect. Over the years people have come up with a long list of martini cocktail variations that are all delicious: You can use equal parts gin and vermouth for a Fifty-Fifty, use a combination of dry and sweet vermouths for a “ perfect martini,” add some olive juice to the mix for a dirty martini, or swap the olive for a cocktail onion to make a Gibson. That said, there’s no wrong way to enjoy this drink. ![]() If you prefer the cocktail even drier, you can lower the proportion of vermouth to ¼ ounce-but don’t leave it out altogether or your drink won’t be a martini at all (just a glass of cold gin with an olive). This dry martini is made with five parts gin to one part dry vermouth, which gives the drink a lovely aromatic quality. ![]() The key is to stir the drink with lots of ice until it is very cold (forget what James Bond said about shaking it), then pour it into a chilled martini glass or coupe to keep everything as cool as possible. The classic martini recipe is fairly simple-just gin, vermouth, and an olive or lemon peel (and possibly some orange bitters). A chilled gin martini served up in a graceful cocktail glass is one of the most elegant and sophisticated drinks around. ![]()
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