Gin vs. vodka, dry vs. wet, and what "dirty" really means.
THE MOST ARGUED-ABOUT COCKTAIL IN HISTORY
The Martini is simple — gin (or vodka) + vermouth, stirred, strained, garnished. But every element is debated. Gin or vodka? Dry or wet? Olive or twist? Shaken or stirred?
Bond got it wrong. Shaking a Martini creates cloudiness and over-dilution. Stirring produces the correct silky texture. But the customer is always right — if they want it shaken, shake it.
THE CLASSIC DRY MARTINI
• 2½ oz gin (London Dry: Tanqueray, Sipsmith) + ½ oz dry vermouth (Dolin, Noilly Prat)
• Stir 20 seconds with ice, strain into chilled coupe/martini glass
• Lemon twist or olive
THE TERMS:
• "Dry" = less vermouth. Classic is 5:1; very dry is 10:1.
• "Wet" = more vermouth. 2:1 is a "50/50 Martini." Modern bars trend wetter.
• "Dirty" = olive brine added. Usually vodka. ¼-½ oz brine.
• "Gibson" = Martini with a cocktail onion instead of olive.
• "Vesper" = Bond's: gin + vodka + Lillet Blanc.
VERMOUTH MATTERS: old vermouth = bad Martini. Refrigerate after opening. Use within 4-6 weeks.
TOP SELLERS FOR MARTINIS
1Tanqueray — $22. "The benchmark Martini gin."
2Grey Goose — $35. "The vodka Martini default."- 3Dolin Dry Vermouth — $15. "Light, clean, correct."
- 4Castelvetrano olives — $8. "The green Sicilian olive. Buttery, mild."
WHAT TO SAY: "Martini at home? Tanqueray + Dolin Dry + olives. Under $45 total."