Wednesday, 19 May 2010

Martini (1:1)

I've already dealt with the martini, here and here, but after trying the following recipe from David Wondrich's wonderful cocktail bible, Imbibe, I decided this one simply had to be blog-ed.

Dry Martini

45ml (1.5oz) gin

45ml (1.5oz) dry vermouth
Dash of orange bitters
Twist of orange peel

Pour ingredients into a mixing glass with ice. Stir well and strain into a martini glass. Squeeze a piece of orange peel over the surface of the drink.

Observant observers will notice the interesting element here is the 1:1 proportion of G to V, rather than the more common 2:1 ratio (as seen here). To stand up to such a large slug of vermouth the gin should preferably be robust (Tanqueray or Beefeater is recommended). The vermouth called for is Noilly Prat.

Crucially, or at least interestingly, t
he "dry" in this dry martini denotes the use of dry (French) vermouth rather than the sweeter Italian sort, as traditionally used. It does not mean hardly any vermouth, which seems to be a modern tendency, like Pop Idol or grime music.

As Wondrich writes: "Mixed like this, with half gin and half vermouth and a dash of orange bitters, the Martini is an entirely different drink to the one we know... a gentleman among cocktails."


  1. Sounds up my street - I'm all for the more sensible proportions...

  2. Man, 1:1? That's... well, lets just say that it's a commonly known fact that if you're ever lost in the Australian Outback, the best thing to do start mixing a martini - because no sooner will you have started then someone will turn up & tell you you're doing it wrong.