Recipe for dry martini
Recipe for the classic cocktail: Dry Martini. It contains gin and vermouth, and of course, we all know it from James Bond.
We have the recipe from the book: “Iconic Cocktails“, written by Jesper Schmidt. He writes the following about it:
“Undoubtedly one of the most sophisticated cocktails in the world, immortalized by a long line of famous personalities throughout history, including the writer Ernest Hemingway and, not least, Agent 007. A true Dry Martini, however, must be stirred, not shaken, as the agent claims, because if it’s shaken, it becomes cloudy, and the ice dissolves too quickly! No one knows for sure when the Martini originated, but it seems that the version we know today emerged in 1922. The Dry Martini is undoubtedly still an elegant and timeless cocktail with a touch of historical grandeur. Martini can be served either ‘dry’ as here with little or no vermouth, ‘wet’ with more vermouth, or ‘dirty’ with olive brine, and the taste can be described as a sharp, cold ice cube with a hint of pine forest.”
Dry Martini
Equipment
- 1 Martini Glass (chilled)
- 1 Jigger
- 1 Bar Spoon
- 1 Mixing glass
- 1 Cocktail strainer
- 1 Potato Peeler
- 1 Toothpick can be omitted
Ingredients
- 6 cl Gin Boatyard Double Gin
- 0.5 cl Vermouth Freimeister Kollektiv X-tra Dry Vermouth
- 15 pcs. Ice Cubes up to 20 pcs
- Bitter 2 drops Scrappy’s Bitters Orange
- Lemon untreated
- olive green
Instructions
- Combine gin, vermouth, and ice cubes in a mixing glass.
- Stir well until the mixing glass is frosty and the ingredients are cold.
- Strain into a glass and add a couple of drops of bitters to the Martini.
- Garnish with a strip of lemon peel and a single olive.