Classic Dry Martini
Okay, so here is my entry into the “what is a real Martini” debate. The MixPourSip.com’s Traditional Dry Martini.
Coming off the heels of my review of Noilly Prat Dry Vermouth, I felt challenged to find the perfect recipe for this cocktail. All the Martini recipes I discovered fall into one of two basic groups: first, those with just a splash of dry vermouth and second, those with more than just a splash of dry vermouth. And again, as I mentioned in the Noilly Prat review, after tasting some of these recipes with two of the more readily available dry vermouths on the market, Cinzano and Martini and Rosso, I understand why the first group of Martini’s exist. Both of those dry vermouths are thin and just dilute the Gin, making for a below average cocktail.
However, with a better quality dry vermouth, one you aren’t likely to find at the supermarket, an increased amount of dry vermouth improves the complexity of the drink. A great cocktail stikes a balance of flavors, otherwise it is just a sprit virtually straight up. I suggest trying the following recipe with Noilly Prat, at the least, if not one of the great boutique dry vermouths out there today.
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I love the idea of using better vermouth. Personally, I’ve always loved the Bombay Saphire martinis because of the herbal essence, but always preferred them dry because Cinzano and Martini is, for lack of a better term- gross. Where can I find this better vermouth? I’d be all over that. Matinis used to be my drink of choice. And even though it sounds easy enough to make, I’ve been to far too many places that manage to fuck it up.
thanks,
NOELLE!
If you’re in the US, you can get Noilly Prat at Beverages and More. I don’t know about the UK.