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.
Dry Martini (also known as a Fifty-Fifty)
Recipe adapted from Derek Brown, The Columbia Room, Washington, D.C.
Yield: 1 cocktail
Cook Time: 10 minutes
- 1½ ounces London dry gin or Plymouth Gin
- 1½ ounces Dolin dry vermouth
- Dash of orange bitters
- Lemon peel
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.
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