The original Dry Martini

This is the original 1910s-era formula for the iconic drink, the “Dry Martini”. Enjoy!

via Saveur magazine (by Dave Wondrich), photo by Andre Baranowski




1 1⁄2 oz. London dry or Plymouth gin

1 1⁄2 oz. French white dry vermouth

2 dashes orange bitters (preferably
Regan’s Orange Bitters No. 6)

Strip of orange peel

1. In a large glass, combine gin, vermouth, bitters, and 2 cups ice. Stir for 15 seconds and strain into a chilled cocktail glass. Twist a strip of orange peel over the top and drop it in.


A modern Martini : “Kaffir Lime and Green Apple Martini”


via Gourmet Traveller, recipe by Tetsuya Wakuda and Byron Woolfre, photo by Geraldine Munoz
  • 10 ml dry vermouth, infused with lemongrass and kaffir lime (see note)
  • 45 ml Grey Goose vodka
  • 5 ml kaffir lime syrup (see note)
  • 25 ml apple juice
  • 5 ml lime juice
  • To serve : very thinly sliced kaffir lime leaves
Place some ice in a cocktail shaker, then add infused vermouth. Strain vermouth and discard, reserving ice. Add vodka, syrup and combined juices and shake vigorously until icy cold (about 10 seconds). Strain into a chilled cocktail glass and serve garnished with kaffir lime leaves.
Note To make infused dry vermouth, add 1 stalk of lemongrass and 6 bruised kaffir lime leaves to 1 bottle of dry vermouth. Stand for 2 days before using. To make kaffir lime syrup, bring 100gm of caster sugar and 100ml of water to the simmer, stirring until sugar dissolves, then cool and blend with 5-6 kaffir lime leaves, strain and refrigerate until required.


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