Shake vermouth in ice, pour out, and then do 3 oz of gin

Improve the dry martini

Forget the vermouth and use 3 oz. gin...

Vermouth, U can't handle Vermouth
By Agent Bubba 07

I agree with most folks. The less vermouth the better. My favorite way is to pour a little more than a thimble full of vermouth in the glass after it has chilled. Swirl it around in the glass, then dump it out!! Then pour your favorite gin (mine's Bombay)from the shaker that you've just shaken the hell out of with crushed ice. (Stirred Martinis are for pussies). I also like to shake it while I'm pouring it out of the shaker to get a light layer of very small chip of ice across the top.

wicked good
By jangel@cnc.com

One of the best martini's I've had was in Wellfleet,Cape Cod, MA. I asked the bartender how the creation was made. Frozen glass, spray vermouth in glass (with a little spray bottle) wipe the rim of the glass with lemon twist. Then Beefeater Gin (SHAKEN not stirred) Now I make them at home and I make the best !

What??!!!
By alex_macintyre@myrealbox.com

What??!!! Shaken?? Are you mad! To shake a Martini is to destroy a Martini. Shaking dilutes. A chilled glass is all you need. If you can't hack a stired Martini then you can't hack a real Martini. If it's not mixed properly, just stir it with your olive... But whatever you do, don't shake!

Pure Heaven
By Martini Man

The perfect martini requires planning and patience. Put 3.5 oz. of Beefeater Gin in Freezer along with the glass but seperately.Get them as cold as possible.About ten minutes before drinking this masterpiece Put 2 LARGE olives in the glass in freezer along with 1/4 oz. of Dry vermouth. While you are waiting cut a tiny slice of lemon. Now you are ready. This is the most important part so pay attention DO NOT SHAKE ---Stir the gin, olives and vermouth VERY Gently and rub rim with lemon. Feel free to eat one olive after the first sip(Dont put your Friggin fingers in your masterpiece to retrieve your olive!!!) Eat the second with Your last swallow. Earnest Hemingway would be proud of you.

madcowbell

Try any gin martini with blue cheese olives. That's the way they serve them at the Inter-Continental Hotel bar on Michigan Ave., Chicago. They take large olives, remove the pimento and press in a wad of blue cheese. Refrigerate. Sounds bad. Looks bad. Tastes divine.

That's a martini?
By Rather-Interesting

A martini with very little or no vermouth is not a martini. It is just plain gin or vodka. Where is the fun in leaving out your other half? It would more so be assumed that a dry martini is one which uses both dry gin and dry vermouth as opposed to sweet.

olive or twist?

One is fine two are better. Chill the gin. Olve or twist...depends on the gin. The vermouth should always be martini and rossi. Tanqueray...twist, around the rim and in the glass. Stir in a shaker with ice a jigger and a half of gin and a splash of vermouth, strain and pour onto the lemon. Beefeater with olives,3 or 4 dpending on the size of the glass. Better on the rocks.

Ok, genius
By DorothyParkerIsGod

First of all, I think ERNEST Hemingway would be more proud if you spelled his damn name correctly. Heres the best martini recipe. 1. Mist your glass with water, but ONLY OUTSIDE. Pop it in the freezer until its frosty and clouded over. 2. Pull out the frosted glass and drop in 2 or 3 large olives. The best are greek greens stuffed with slivered almonds. Then dribble in about a spoonful of brine. Nantucket Off Shore sells bottled brine. 3. You should already have a bottle of GG or Ketel in the freezer, so pull it out, along with your shaker and 1 large ice cube. Pull out the bottle of vermouth. Wave it over your glass and put that shit away. 4. Plop the cube in the shaker, then add a 9 count measure of vodka. 5. Shake the crap out of it, then rather than using the attached strainer, pull it off and use a knife to keep the ice cube out of the glass. This will give you a nice crisp layer of ice chips on top. 6. Drink. Rinse. Repeat.

Dorothy dont insult your Bartenter
By john

Ice floaters in a DRY martini---which wicked witch did you play? GG or Ketel gin? What are you smoking Dorothy? Dry martini is made with Gin---not Vodka--that would be a vodka martini.

Shaken or stirred, refrigerated is best
By Peter Montague

Forget the ice! It dilutes the perfect martini and bruises it, too! Keep your Bombay Sapphire and extra dry vermouth in the fridge! Chill the glass well, add the gin and vermouth to suit your taste and use an olive stuffed with garlic!!! for the best Martini this side of heaven.

s

Use 5-6 olives and lemon peel

I like Dry Martinis the best, but I do like variations as well. I do not agree with anyone on here who says their recipe is the best martini recipe. I feel that the best recipe is the one that is best for you. Everyone has different tastes. I, for instance, prefer 1.5oz gin, .75oz dry vermouth, and two queen olives. Sometimes I'll be in the mood for a Martini, but I really don't want anything strong, so I'll match the .75oz of vermouth with .75oz of distilled water to tame the Martini. I also prefer mine shaken. If anyone on here disagrees with my methods, oh well...it's what I like. GET OVER IT.

My Ultimate Pure Martini
By Dayne

After much experimentation -- some successful, some less so, with the failures coming mostly from inferior gins -- I've come up with what I believe to be the best, most pure, and most knock-you-on-your-backside martini. Start with: * Junipero gin (98.6 proof) -- no other gin acceptable for this particular incarnation. Keep the bottle in the freezer. (Don't waste this gin on other cocktails -- it's numbingly expensive.) * Dry Vermouth -- I personally like Martini & Rossi in this recipe, but Noilly Prat is almost as good and is subtly different. Don't use anything else. Keep the vermouth in the refrigerator. Pay no attention to the heretics...it's not a martini without vermouth. This recipte seems to work best with a 6:1 gin:vermouth ratio. * A 3" or longer strip from the peel of a *clean* lemon (preferably organic -- pesticides in your drink are no good for anyone...) * A good quality stemmed martini glass; lead crystal preferred -- Riedel or similar -- but any quality glass is fine. The goal here is to avoid the cheap mouthfeel of $1.95 glasses; the stem is to keep fingerprints off the glass and hand warmth away from the drink. * A shaker, small measure, and long barspoon. * Ice (straight from the freezer), preferably cracked. On to the drink: In the shaker, add about a cup (8 oz.) of cracked ice, exactly 3 oz. Junipero and 1/2 oz. dry vermouth. Stir (DO NOT SHAKE) smoothly 10 times in each direction with bar spoon. Strain immediately into glass freshly out of the freezer, twist lemon peel hard directly over glass to release oils, drop twist into glass, and serve. The result is a crytal-clear, searingly cold, and immensely powerful (but smooth) martini. No ice bits, no olive olives or brine, just the right amount of dry vermouth to compliment the Junipero, and the barest amount of water from the ice to take off the sharp edges. Enjoy! I realize some of this seems a bit overkill. However, martini making is (or should be) an art, and consistency in approach ensures the same drink every time.

Dry Martini

Don't pretend that you're drinking a martini unless it's with Tangueray. If you like it extremley dry, buy a mister and spray the vermouth. Sometimes I simply hold the vermouth bottle up to the glass and have it wave hello to the Tangueray. Most times, I pour a small amount into the vermouth bottle cap, dump half of that into the shaker with the Tangueray. Anyone who says shaking bruises the martini is full of it and wouldn't know the difference in a blind taste test. I HATE ice chips floating in the martini, so use only big piece of ice in the shaker. One olive is fine but use your imagination--try a hot olive stuffed with a jalepeno pepper. It gives the classic martini a nice modern twist.

sweet

just get drunk and have another martini

A simple, unique and fun Martini
By Wayne

Here is a fun, unique and simple Dry Martini. To make this you need white seedless grapes and Ciroc Vodka. No I do not work for Ciroc, But Ciroc vodka is made from grapes so no other vodka will do for this recipe. The day before you make your martini, freeze your glass, martini shaker, a dozen white seedless grapes and your bottle of Ciroc. Pour your ice cold Ciroc into your shaker filled with ice and then shake or stir as your prefer. Drop a few frozen grapes into your ice cold glass. Pour in the Ciroc Vodka and taste the best dry Martini you have ever had. After you enjoy the drink, finish off the grapes and make another one. Make this dirnk for a group of friends and the conversation will soon turn to the question of "how do they make vodka with grapes?"

For the love of God people.....

You people are all insane! It's a fucking glass of fucking gin you're drinking! What is there to mess up?!?!?! If you really believe there is skill involved in making a martini you are just feeding an obscenely inflamed ego.

Actually....
By NoZoL

There are many different ways to prepare a Martini, depending on tastes, but it does take a good amount of skill to get it just right. This isn't a boilermaker or a flaming Dr. Pepper here, so the slightest differences do make the drink taste vastly different. No one's method is particularly wrong, people just have different preferences. Don't come in and flame people because you don't understand.

OLIVE ADVICE...
By Zoe

I'm a novice to drinking and making martini (don't worry plenty of time to rectify THAT one!) I've read all your views and comments- really helpful. Just one burning question....Whats the purpose of an olive and WHEN is it CORRECT to eat it?

Gin is an Aromatic, so don't shake it
By Optimus Prime

Unlike Vodka, which taste about like rubbing alcohol, Gin is a wonderful aromatic. The highly aromatic blue-green berry of the juniper, a low-slung evergreen bush (genus Juniperus) gives Gin it's distinct smell and taste. Any good bartender would tell you that an aromatic spirit should not be shaken because the extreme cold kills some of this powerful aroma. Have you ever noticed if you freeze a bottle of gin the smell and taste are not as potent? Well that's why you should never freeze gin or shake a Gin martini. Not to mention shaking really dilutes your fine Gin. If you've gone to the trouble to buy a premium Gin, why would you want to water it down or kill it's aroma?

THE PERFECT DRY MARTINI
By Adam

Ok so there seems to be alot of debate here about what constitutes a good martini. Here's what I like: 1. Fill a crystal martini glass to the top with ice and soda water, set aside. 2. Fill the glass half of a cocktail shaker with ice and add a splash of Martini and Rossi Extra Dry vermouth. 3. Roll the glass between your palms at an angle and discard the ice and vermouth, leaving only a whisper of vermouth. 4. Fill the glass again with ice, add 3 ounces of your favorite premium gin (I prefer Bombay Saphire). 5. STIR gently, allowing just enough time for the gin to become ice cold, but not too long to where it gets watered down. 6. Discard the ice and soda water in the martini glass, shake vigorously to ensure all the water is gone. 7. Strain the martini into the chilled glass 8. Add ONE olive and enjoy, making sure to only hold the glass by the stem to avoid warming the drink 9. Repeat numerous times throughout the night!

As a stiff old brit
By Chris... The Brit

Shaken... not stirred If you want gin then ask for gin, but the the sake of Queen and country dont just assume that because the vermouth has merely splashed around in the mixer it did its job... I find the nicest martini is a 1/4 jigger chilled vermouth (extra dry for gin or bianco or rossi with vodka) added to hammered ice shaken with 1 jigger gin (Gordons does just fine) or 1 1/4 vodka. For gin serve with a jar black (not kalimata) olive dried with a napkin, for vodka a pimento stuffed queen green or two straight from the jar. Drink up

Just be sure to add a piece of poo-poo and it will add flavor kk, thx.

warnie

Anybody who doesn't use Vermouth may as well stick a straw in a bottle of gin. Sheesh. Same goes for those clowns who talk of the ice "diluting" the drink. It's supposed to. It's a COCKTAIL of Gin, Vermouth, water (from the ice) and an olive. In fact, why don't you forget the straw and just chug-a-lug straight Gin from the bottle.

relax

Warnie has it right. A high quality martini is made with top shelf gin, vermouth, and good ice. Shaken or stirred is a preference. Practice makes perfect. Enjoy. Your supposed to have water to dilute the drink. If not then just do shots.

It isn't a Martini without the Vermouth

The lack of vermouth is not what makes a dry Martini dry. If you're being cute and frilly with your vermouth such as pouring it out or just adding a drop or two, I'm sorry but you're just drinking cold gin. You must add an adequate amount of vermouth to the drink to balance the flavors of the gin. To make a proper dry martini here is what you need to do: First off, throw the top to your shaker away. If you shake your martini you end up with a cloudy mess full of small ice chips. A martini is a stirred drink. -Add ice to your martini glass to cool it down, don't worry you'll pour it out later. -Add ice to your shaker -pour in a fair amount, 1/4 to 1/2 an ounce, of quality dry vermouth, each gin is a bit different so you'll have to play around with the amount of vermouth to get an appropriate amount of vermouth. -pour in a couple ounces of a quality London dry gin, don't chill the gin you want it at room temperature. The room temperature gin will melt some of the ice and add a little water to the drink. This isn't bad, it will help to pull out the flavors locked away in the gin. -gently stir the drink until it is very cold -pour the ice out of your martini glass -strain the drink into your glass. -Add an nice olive or two and finish with a twist of lemon peel to the top of the drink. -Enjoy a fabulous drink. Under no circumstances should you add olive juice to your martini and make it dirty.

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