How to Make a Dry Martini

History of the Dry Martini cocktail

Like many of the classic cocktails, the Martini’s origin story is 1 part fact, 2 parts speculation and 3 parts tall tale. Some say that it began life in Martinez, California during the gold rush of the 1800s. A local miner struck it big and wanted a glass of champagne to celebrate, but the bar was out. The bartender mixed him up a drink with similar ingredients to the modern 2-ingredient Martini and the Martinez cocktail was born. The Martinez evolved over time and eventually became the Martini.  

Others like author Barnard Conrad say that it was most likely invented in San Francisco by the famous bartender, Jerry Thomas. Miners would have sampled his version of the cocktail on their way to the city of Martinez.

The real story is lost to history, but like most cocktails there are usually evolutions of what has come before. Bartenders tweak, refine and add their spin until perfection is achieved. Most cocktail history is never as clean as the first sip of a dry Martini, but tall tales make for interesting reading.

Today’s classic Martini is one of the cocktail greats that will never go out of style. Its simplicity of gin and vermouth means good technique is key to a great Martini.  

Variations  

When it comes to how to make a dry gin martini, purists will tell you to stick to the classic, but where’s the fun in that? A Martini is probably the best example of a cocktail that is bespoke to its drinker. Martinis can be everything from wet and dirty to dry and extra dry. They can be shaken or stirred but contrary to Mr Bond, stirred is preferred to maintain a viscous texture. If you’re after something extra, then try a Martini infused with lime, cucumber, lemon, apple or even passionfruit.   

When to serve

The Martini is a cocktail for special occasions, but a well-timed Martini will turn any event into a special occasion. Serve it at cocktail and dinner parties or set up a Martini station during lunch with friends and tailor each one to taste.