Dry Martini 3:1
Stir ∙ 3 min ∙ 34.2% ABV ∙
The Dry Martini 3:1 is a stirred spirit-forward cocktail of London dry gin and dry vermouth in a 3:1 ratio, served up with an olive or lemon twist. Cold and bracing, with juniper and botanicals leading and only a thin ribbon of vermouth underneath, finishing dry and faintly bitter if the orange bitters are used.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Stir all ingredients with ice: London dry gin 60 mlDry vermouth 20 mlOrange bitters 1 dash
- Fine strain into the chilled glass
- Garnish with an olive or a lemon twist on a skewer
Tips
- Stir gin and vermouth with large ice cubes for about 20-25 seconds until the mixing glass feels ice-cold; never shake, or the martini turns cloudy and over-diluted.
- Measure the 3:1 gin-to-vermouth ratio precisely and add vermouth to the mixing glass first so it coats the ice before the gin is poured over.
- Pre-chill the coupe glass in the freezer for at least 15 minutes so the strained drink stays cold longer without extra dilution.
- Express a lemon twist over the surface to release its oils before dropping it in, or garnish with a single olive if a savory finish is preferred.
History
The Martini's exact origin is disputed among rival theories tied to San Francisco's 1860s Martinez cocktail and a Knickerbocker Hotel bartender around 1911. By 1922 the drink had settled into a widely recognized form combining London dry gin and dry vermouth at a 2:1 ratio, stirred with ice and strained into a chilled glass.
During Prohibition, bartenders working with poor-quality bathtub gin leaned on more vermouth to mask its harshness. After Repeal, with better gin available, the balance shifted toward far less vermouth, and a 3:1 gin-to-vermouth build became the new standard "dry" style — part of the broader postwar trend toward progressively drier Martinis.
