Back Bar | Dry Martini (Also Known As A Fifty-Fifty)
The Martini is one of the best-known cocktails in the American repertoire, and has begat ample derivatives–some good, some bad (ahem, Appletini). Here, a purist's version that is bone-dry and true to form.
Recipe adapted from Derek Brown, The Columbia Room, Washington, D.C.
Dry Martini (also known as a Fifty-Fifty)
Make this Dry Martini cocktail from Derek Brown in Washington, D.C.
servings
1
cocktail
Ingredients
- 1½ ounces London dry gin or Plymouth Gin
- 1½ ounces Dolin dry vermouth
- Dash of orange bitters
- Ice
- Lemon peel
Directions
- In a mixing glass, combine the gin, vermouth and bitters. Add the ice and stir until cold. Strain into a chilled cocktail glass. Twist the lemon peel over the surface of the drink to express the oils. Discard the peel and serve.