The Dry Martini was undervalued in my recent poll, so I’m going to share how to make one well.

First, a few caveats:

1.) We’re using gin. Vodka is fine for a Vodka Martini but we’re making a Dry Martini, which calls for London Dry Gin. Fact.

2.) Disabuse yourself of the idea vermouth is your enemy. A Dry Martini calls for dry vermouth. It must be fresh & @DolinVermouth is best, IMHO.

3.) Get out the orange bitters. Yes, you’ve been duped if you’ve never had bitters in your Martini. A proper one calls for bitters.

4.) Shaken vs. Stirred. You shouldn’t take espionage advice from me, and I wouldn’t take mixology advice from James Bond (or Ian Fleming). Shaking is fine if that’s what you prefer but the best practice is to stir, keeping the drink free of ice chards & controlling the dilution.

5.) Keep your gin in the freezer and vermouth on the fridge. Certainly not essential, but I prefer my Dry Martini icy cold.

6.) Chill your glassware. Add ice before hand or put it in a freezer free of odor. You don’t want to pour an icy cold drink into a warm glass.

Now the recipe...

1.5 oz. London Dry Gin
1.5 oz. Dry Vermouth
Dash Orange Bitters

Add to mixing glass and stir until cold. Strain into chilled coupe or cocktail glass. Express lemon peel over the top and discard the peel.

A note on the garnish:

I love olives. On. the. side. Especially castelventrano olives, green and fresh. Otherwise they crowd the glass, which is already small enough.

I also don’t leave the lemon peel in the drink because it adds bitterness over time. The peel is a sacrifice.