Dry Martini - Shaker BarSchool®

It is thought the modern version of the Dry Martini originated as a variation of the Martinez made by Julio Richelieu in the late 1800s. Back then it was a wineglass of Italian sweet vermouth and a pony (1 oz) of gin. Nobody really knows how it transformed into a teardrop of dry vermouth in an ocean of gin but there have been many occurrences with Martini-making where it has been fashionable to have as little vermouth as possible in the drink and load it with gin or vodka Dry Martini Martini di Arma di Taggia (in 1912 at the Knickerbocker Hotel in New York) is the bartender generally credited with the modern Dry Martini. It was him that paired London dry gin and vermouth and a dash of bitters. The original recipes were vermouth-heavy and French vermouth wasnt available until the late 1890s, so Italian vermouth is generally regarded as the original. Glass: 5 oz Martini Up to 15 ml Italian vermouth 60ml Belvedere Pure or Premium Gin Methodologies of the Dry Martini There are literally hundreds of subtle variations for preparing this classic drink and you may find that modern bartenders have their own way of preparing this drink. * Pour vermouth into an ice-filled mixing glass. Stir 10 to 15 times, strain and discard excess vermouth. Add the gin or vodka to the glass, stir 10 to 15 times, and strain into a chilled Martini glass. * Pour vermouth directly into a Martini glass and swirl around. Add the gin or vodka into an ice-filled mixing glass, stir 10 to 15 times and strain into the Martini glass. * Atomise or spray vermouth on to the inside of a Martini glass. Add the gin or vodka into an ice-filled mixing glass, stir 10 to 15 times, strain into the Martini glass. * Add the gin or vodka into a frozen/chilled Martini glass, and then pour a couple of drops of vermouth onto surface. Popular garnishes include either a lemon twist for vodka and citrusy gins, or an olive on a cocktail stick, generally used with gin.

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YouTube | September 17, 2008

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