First, get your glass. A chilled coupe or a classic V-shaped glass. Put that thing in the freezer for ten minutes. No shortcuts.
Fill a mixing glass with ice. Not from the fridge, okay? Big, hard, freezer ice. Add a generous pour of gin. Like, a solid two and a half ounces.
Now the dry part. Add a tiny splash of dry vermouth. Some people do a ratio of 10:1 (gin to vermouth). Some do 20:1. You decide how brave you feel.
Stir it for thirty seconds. Stir, do not shake. Shaking bruises the gin and makes it cloudy. We want it crystal clear and sharp as a tack.
The Pour and The Dress
Strain it into that frosty glass. Look at it. It’s beautiful. Almost no color at all. Just pure, cold potential.
Dry martini : Recette de Dry martini - 1001Cocktails
Now, the garnish. If you use an olive, make sure it’s a good one. Stuffed with a pimento? Fine. But a blue cheese olive? Now you’re talking.
If you use a lemon twist, twist it over the drink. You want those oils to spray onto the surface. Then drop it in. That citrus aroma is the magic trick.
