At first glance, you might think that a "dry martini" means more dry vermouth, and a "wet martini" means less. Actually, it's exactly the opposite: dry martinis typically contain 6 to 15 parts gin to 1 part vermouth, whereas if you order a wet martini, you're asking for more dry vermouth.
- A shaker or cocktail mixing glass
- A bar spoon (or teaspoon)
- A strainer
- Cocktail glass
- 50 ml The Alpinist Premium Dry Gin
- 10 ml Noilly Prat Dry Vermouth
- To garnish: Gordal olives or lemon peel
- Chill your cocktail glass in the freezer or with ice (the easiest way is to fill it with ice).
- Add plenty of ice and the Noilly Prat to your mixing glass or shaker and essentially coat the ice with the dry vermouth and pour away any of the excess dry vermouth with your strainer. This way, you get the lovely aroma of the vermouth.
- Add the Gin.
- Stir the mixture for about 30 seconds to chill and dilute the drink, then strain into the chilled cocktail glass.
- If you're using lemon peel (for Olive skip to step 8): Express lemon peel gently over the cocktail, so it’s perfumed with the citric oils. You can also rub it along the rim of the glass.
- Garnish the drink with a twist of lemon peel.
To make the lemon twist, cut a long piece of zest (around 8 to 10 cm), and twist it in a spiral.
- Rest your spiral on the rim of the glass or drop it in and serve.
- If your using olives: Add one or two Gordal olives and serve. (This olive kind has a naturally low oil content, which is perfect for martinis.)