Dry Martini

Modern "dry" sits around 6:1 (our spec: 60 ml gin, 10 ml dry vermouth). A 3:1 "fifty-fifty adjacent" martini is wetter, softer and very fashionable again; a rinse-only martini is basically cold gin. Start 6:1 and move toward the ratio you keep finishing.

Stirred, honestly. Shaking chills harder but clouds the drink and sheds ice chips; a martini’s beauty is its icy clarity and silky weight, which stirring preserves. (Bond’s Vesper is its own drink — shaken, with vodka and blanc vermouth.)

A lemon twist sprays bright citrus oil over the surface and flatters aromatic gins; olives make it savory and pair with briny moods (add a spoon of brine and it’s a Dirty Martini). Keep both on hand; the drink changes character completely.

A classic Dry Martini calls for 60 ml (2 oz) Gin, 10 ml (0.25 oz) Dry vermouth, 1 dash orange bitters Orange bitters. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

A standard Dry Martini is roughly 37% ABV once mixed (before ice melt softens it further). That makes it spirit-forward — closer to a Martini than to a beer, so sip it slowly.

Serve a Dry Martini in a martini glass, well chilled — this drink is served without ice, so a cold glass keeps it cold.

One Dry Martini has approximately 150 calories, estimated from the standard spec above. Bigger pours, extra syrup or sweetened mixers raise that number quickly.