Dry Martini 7:1
A dry and herbal gin cocktail ∙ Stir ∙ 3 min ∙ 32.1% ABV ∙
The Dry Martini 7:1 is an extra-dry Martini of seven parts London dry gin to one part dry vermouth, stirred and finished with a lemon twist.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Stir all ingredients with ice: London dry gin 70 mlDry vermouth 10 mlOrange bitters 1 dash (opt.)
- Strain into the chilled martini glass
- Express a lemon twist over the cocktail and use as garnish
Tips
- Stir with large cubes for 30 seconds, about 45-50 stirs. At 7:1 there's little vermouth to soften the gin, so it needs that water, but no more.
History
The Dry Martini 7:1 is a modern, extra-dry Martini of seven parts London dry gin to one part dry vermouth, a step drier than the Dry Martini 5:1.
By 1922 the drink had settled into a widely recognized 2:1 ratio of gin to dry vermouth. That proportion shrank steadily over the following decades: roughly 3:1 in the 1930s, 4:1 in the 1940s, and 5:1 or 6:1 by the later 20th century, with some versions pushing past 8:1. The 7:1 sits in that later, drier stretch, using only a thin measure of vermouth to season the gin rather than balance it.
FAQ
What is the best ratio for a dry martini?
No single ratio is best; they run from 2:1 gin to vermouth up to 7:1 or drier. A 7:1 is much drier than a 2:1 or 3:1 martini, and the gin comes through far more.
What are the ingredients in a dry martini?
London dry gin and dry vermouth, 70 ml and 10 ml in this 7:1 recipe, plus an optional dash of orange bitters.
What is a 5 to 1 martini ratio?
A 5:1 martini ratio means five parts gin to one part dry vermouth. It is drier than a 2:1 or 3:1 but less extreme than this 7:1.
What is the difference between a dry martini and a martini cocktail?
A dry martini uses dry (white) vermouth in a gin-forward ratio, while "martini cocktail" is a broader term that can include sweeter styles made with sweet vermouth or different proportions.
Is a dry martini shaken or stirred?
Stirred. Gin and vermouth contain no citrus or egg to aerate, so stirring chills and dilutes the drink while keeping it silky and clear rather than clouded and over-diluted by shaking.
