Martini
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Originally made with sweet vermouth.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.
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- 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.
- Pesto Martini — Gin, Dry vermouth, Pine Nuts, Basil
- #42 — Gin, Dry vermouth, Bitters, Honey syrup
- Obituary Cocktail — Gin, Dry vermouth, Absinthe
- Thymely Gibson Martini — Gin, Fleur de Thym, Bianco Vermouth, Cocktail onion
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.
Probably worth mentioning Audrey Sanders' Fitty Fitty Martini (equal parts London Dry and dry vermouth, orange bitters and lemon twist) and Eel Bar's Wet Martini (2:1:1 London Dry, blanc vermouth, and dry vermouth, orange bitters and an expressed orange peel).