2 1⁄2 oz Gin
1⁄2 oz Dry vermouth
1 ds Orange bitters (optional)
1 twst Lemon zest (or olive, as garnish)

Stir, strain, up, cocktail glass, garnish with a twist or olive


Ratios of Gin to vermouth vary widely. Many enthusiasts prefer much more than the capful or whisper sometimes used. The inclusion of orange bitters is a relatively recent revival of an original ingredient. Use only good, fresh vermouth.


Originally made with sweet vermouth. A "dry" Martini designated the use of dry vermouth.

Cocktail summary
Posted by Dan on
Created by
Knickerbocker Hotel, NYC (maybe)
Is of
unknown authenticity
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4.5 stars
(35 ratings)
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From other users
  • Preferred preparation: [Tucci, S.; Taste: My Life Through Food; New York: Gallery Books, 2021.; page 201]. — ★★★★★
  • 2:1 Beefeater 24 to Dolin Dry, orange bitters, lemon peel
  • Letherbee Vernal Gin 2016 — ★★★★★
  • Formula #1 (Turf Club)
  • Use 2.66:1 (2 oz gin, 0.75 vermouth) + orange bitters +lemon peel
  • I tend to use 3:1 instead of 5:1 gin to vermouth.
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When making a Dry Martini with St. George Terroir Gin, I recommend adding a small amount, no more than a quarter ounce, of Clear Creek's Douglas Fir Eau de Vie. One of the Terroir's botanicals is Doug Fir, and the two spirits meld together beautifully with the vermouth to make something redolent of West Coast forests without being overwhelmingly pine-y (your tastes may vary). Grapefruit bitters are a good way to go in this Martini. If Douglas Fir can't be found, the Terroir still makes an excellent, richly herbal Martini on its own.

Norm commented on 10/11/2014:

The 3-1 ratio of gin to dry vermouth along with orange bitters and a lemon peel is the recipe I use. I've seen this particular variant called the "Nick and Nora". Moving on to "which gins" and "which vermouths" could fill pages.

miker commented on 2/06/2016:

I like this variant from David Wondrich's Imbibe, called Formula #1 (Turf Club). It's a lot sweeter, but I tend to like things on the sweet side.

1.5 oz Old Tom Gin

1.5 oz Italian Vermouth

2-3 dash bitters (I used angostura, but calls for Peruvian)

Gin and Sweet Vermouth with a twist is occasionally known as a "Gin & It".  Not worth making a new recipe, but also delic.