 Prepare a shaker with crushed ice, then add Gin and Dry Vermouth. Shake until the shaker frosts over and pour into a chilled cocktail glass. Add a large green pimento-stuffed olive on a stick. This is equally delicious poured over ice in a highball glass. |
Rating
 Based on 43 votes  Thu Apr 6th '06
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 Dry Martini by nottjamesPut some ice into the glass part of the shaker and pour Dry Vermouth over the ice. Strain the Vermouth off leaving just the residue on the ice. Note this is for a Dry Martini, for an Extra Dry Martini, just whisper the word "Vermouth" over the shaker. Now add the Gin and STIR. Never shake a Martini, it BRUISES the Gin. James Bond could have his shaken because it was made with Vodka and there is not danger of bruising that. Now you must stir a Martini with a proper cocktail spoon - the one with twists all the way down the shaft. You must hold the spoon loosely in your fingers and run it around the side of the shaker - keeping the back of the spoon against the glass at all times to prevent bruising (see the comments on shaking above). Strain the drink into a Martini glass and add an olive or a twist of lemon peel. The perfect Dry Martini!Dry Martini by thorisalaptopPreparation: Store your gin in the freezer and your vermouth in your fridge. You shouldn't keep vermouth in the freezer because it might actually freeze. Doing this will mean less of your ice melts when you mix your martini, so the end result will be less watery. Since your glass should be chilled as well, you should also keep it in the freezer unless you usually know you want a martini well ahead of when you'll actually make it. Mixing: Put a *small* amount of whole ice into your shaker. Add the vermouth, then the gin. *STIR* (the manner of stirring described by nottjames is excellent), and strain into a chilled cocktail glass. Garnish with two olives on a pick.
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