Dry Martini

Dry Martini

This series highlights the International Bartenders Association (IBA) The Unforgettables cocktails. I have decided to work my way through this series of cocktails to investigate the classics as I teach myself mixology and build out my home bar.

I have evolved.

My cocktail experiences left me not liking gin. My perception of a gin drinker was my grandfather. Other than a short time of drinking gin and tonics in college, i eschewed gin. Even when I was living it up in Boston, my martini drinking was vodka martinis (I know, not a martini). Even then, no vermouth really. It was just chilled vodka. I learned my lesson.

Going into this cocktail, I was still a bit apprehensive. While I have been enjoying my exploration into gin with my cocktail journey of late, the martini was still something I was not particularly embracing. But I was wrong.

First of all, from what I’ve read, more vermouth is needed than what my grandfather and father liked. I believe Dad taught me 13-1. Many online recipes call for 6-1 or more. Even the IBA recipe below is 6-1. It was tasty. My second was 2-1. I think that was even better. It did put me down for the count, however. 🙂

I didn’t go for the olives. Still not a fan. Leandro recommends orange and orange bitters. I think I would like that. I did take his approach with placing the garnish atop the glass (it was for the second version not pictured). Oh yes, the fragrance of the lemon as I sipped was most pronounced. I need to do that more. Lovely.

Yes, I can see myself enjoying martinis. I still lean toward whiskey as having more flavor. Perhaps a different gin would have provided more depth; I used Bombay Sapphire. I have Plymouth here. I’ll give that a whirl next time.

Dry Martini

Dry Martini

Recipe by Robert OwensCourse: Cocktails, The Unforgettables


Prep time


Cooking timeminutes

IBA recipe


  • 60 ml Gin

  • 10 ml Dry Vermouth


  • Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled martini cocktail glass.
  • GARNISH Squeeze oil from lemon peel onto the drink, or garnish with green olives if requested.

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