This legend of the bar world impresses with its rigorous clarity in both taste and appearance. The International Bartenders Association has long since included the Dry Martini in its list of Unforgettables and counts it among the most popular drinks of all time.

What is a Dry Martini?

Connoisseurs often call the Dry Martini the king of cocktails. However, as the saying goes, there is no accounting for taste, and this classic aperitif tends to divide opinion. While enthusiasts appreciate the short drink for being particularly aromatic, others describe it as monotonous and old-fashioned.

Bartenders swear by the right ratio of vermouth to gin, as this is the only way for it to develop its characteristically crisp flavor. In the past, the drink was mixed in a 1:1 ratio and combined with absinthe, bitters, or maraschino. Over time, the bar scene reduced the proportion of vermouth, which is now very small. An olive is an obligatory garnish for a Dry Martini.

A Dry Martini is not to be confused with the Italian vermouth brand Martini & Rossi.

How does a Dry Martini taste?

As the name suggests, the Dry Martini is a tart and dry drink with a strong alcoholic note. The gin aroma dominates, mingling with the tart-fruity vermouth. Lovers of the drink like to call it the perfect pair.

Which gin goes well with a Dry Martini?

For a classic Dry Martini, a London Dry Gin with a distinct juniper note is used. High-quality gin is subject to strict regulations and contains no artificial flavors or colors and no added sugar. As a rule, a London Dry Gin possesses clear citrus notes that distinguish this cocktail classic. The vermouth for the drink should in any case be dry, i.e., a Dry Vermouth (white vermouth).

Shaken or stirred?

Since 1962, a secret agent has been causing confusion in the cocktail world. James Bond orders his Dry Martini shaken, not stirred. Every bartender knows that you should not shake a drink with two spirits, as it becomes cloudy and diluted. Classically, therefore, you drink a Dry Martini stirred – but it remains a cult classic even when shaken.

History of the Martini – King of Cocktails

No bar without a Martini. The cocktail is one of the absolute basics. With numerous variations featuring liqueurs and cocktail bitters, the gin-vermouth mixture has conquered the entire world. Many legends surround the origin of this classic.

The best-known story begins in the USA with the Martinez cocktail. The famous New York bartender Jerry Thomas mentioned it for the first time in 1887 in his book Bar-Tenders Guide. The recipe consists of sweet vermouth and Old Tom Gin with instructions to shake it classically and garnish it with a slice of lemon.

His contemporary and colleague Harry Johnson released a new edition of his Bartender’s Manual in 1888, in which he described the Martini cocktail for the first time. In doing so, he expanded the Martinez recipe with a dash of curaçao or absinthe.

Gold Rush in Martinez

At the same time, the Italian vermouth company Martini & Rossi, founded in 1863, was influencing American cocktail culture. Another theory about the origins of the Martini states that the Italian gin-vermouth mixture was very popular. When ordering, guests simply shortened the name to Martini, thus coining the name of the cocktail classic.

Another legend tells that the Martini was first mixed in the California town of Martinez during the Gold Rush. A gold prospector wanted to celebrate his successful day in a bar with champagne, but instead received a gin with vermouth, bitters, maraschino liqueur, and a slice of lemon.

From Sweet to Dry Martini

In addition to the numerous legends about the birth of the Martini, the development of the cocktail is closely linked to the history of gin. The onset of industrialization and new production methods changed the quality of spirits. The production of high-quality alcohol played a particularly important role in this. The taste of gin gained enormously in quality and no longer needed to be improved by adding sugar.

This included Plymouth Gin, which still exists today and was less sweet than the then-popular Old Tom Gin. In combination with French vermouth, it served as the basis for the Marguerite cocktail – the transitional variant from the sweet to the Dry Martini.

The first Dry Martini recipe appears in 1906

Original recipes were based on a mixture of ingredients in equal parts. Over time, the proportion of gin increased to 2:1. The bartender Louis Mückensturm ran Louis’ Cafe in Boston at the beginning of the 20th century. In his book Louis’ Mixed Drinks, published in 1906, he recorded the dry version of the Martini for the first time. For this, he recommended a few dashes of curaçao. The unmistakably iconic martini glass also became established at the same time.