Noah Vinter
The martini is a classic cocktail with a long history and many variations. The drink is typically made with gin and vermouth, but the ratios of these spirits can vary widely. The martini is considered a personal drink order, with many customisable elements, including the type of gin, the ratio of gin to vermouth, and the inclusion of other spirits or flavours. This article will explore the differences between dry and regular martinis, including whether dry martinis have less alcohol.
| Characteristics | Values |
|---|---|
| Dry Martini | Less Vermouth, More Alcohol |
| Regular Martini | More Vermouth, Less Alcohol |
| Dry Martini Preparation | Vermouth is used to wash the ice and then thrown away |
| Regular Martini Preparation | Shaken in a cocktail shaker with ice, or stirred with ice |
| Dry Martini Ratio | 5:1 or 6:1 Gin:Vermouth |
| Regular Martini Ratio | 1:2 Gin:Vermouth or 50:50 Gin:Vermouth |
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What You'll Learn
Dry martini: less vermouth, more alcohol
The martini is a cocktail with a variety of recipes and methods of preparation. The drink is typically made with gin and vermouth, but some variations include vodka. The martini is considered a "personal" drink, with many recipes and ratios of ingredients.
The term "dry martini" is used to describe a martini with very little or no vermouth. When vermouth is included in a dry martini, it is typically a small amount, such as a splash, or just enough to wet the glass. The inclusion of vermouth in a dry martini is a matter of preference, and some recipes call for the complete elimination of vermouth. For example, the Churchill martini, supposedly favoured by Winston Churchill, is prepared with gin straight from the freezer and a "glance" at a bottle of vermouth.
The dryness of a martini refers to the amount of vermouth included in the cocktail. A "wet" martini contains more vermouth, resulting in a sweeter cocktail. A dry martini, therefore, has less vermouth and is less sweet.
The ratio of gin to vermouth in a dry martini can vary, but a common ratio is 5:1 or 6:1 gin to vermouth. The International Bartenders Association (IBA) recognises a dry martini made with 6 cl of gin and 1 cl of dry vermouth.
The martini is typically garnished with an olive, but other variations include a lemon twist or cocktail onions.
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Wet martini: more vermouth, sweeter taste
A wet martini is made with more vermouth, giving it a sweeter taste. Vermouth is a type of botanical wine, and a dry vermouth is less sweet and somewhat bitter. A wet martini will cut through the sharp taste of vodka and give you a more bitter cocktail.
The term '"dry' in the context of martinis historically meant substituting sweet Italian vermouth for dry French vermouth. However, today, it means very little or no vermouth at all. A dry martini will have a higher ratio of gin to vermouth, and the drink will be more alcoholic and less sweet.
The exact origin of the martini is unclear. The name may derive from the Italian Martini brand of vermouth. Another theory suggests it evolved from a cocktail called the Martinez, served at the Occidental Hotel in San Francisco in the early 1860s.
The martini is a highly customizable cocktail, and the amount of vermouth can vary. A wet martini contains more vermouth, while a dry martini contains less. The International Bartenders Association (IBA) recognizes the Dry Martini as a "Before Dinner Cocktail" with a 6:1 gin-to-vermouth ratio.
The martini is a classic cocktail with a rich history and a dedicated following. Ordering a martini with more or less vermouth is a matter of personal preference, and both wet and dry martinis have their unique appeal.
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Dry gin vs. non-dry gin
Gin is a clear spirit made from grain or malt and flavoured with juniper and other botanicals like coriander seeds, orange peel, cardamom, and more. It's usually distilled with a neutral grain alcohol such as corn or wheat. Traditional gin has been around since the 17th century when Dutch soldiers experimented with flavoured alcohols in the Dutch East Indies.
London Dry Gin is a subset of gin that gained popularity in England during the 18th century. The key difference between regular gin and London dry gin is that regular gins are often sweetened after distillation (with sugar or syrup), whereas London dry gins are not sweetened at all. This gives London dry gins a more herbal, slightly sharper taste. London dry gins are also required to be distilled to a high level of purity and must not contain any artificial sweeteners.
London dry gins feature a juniper-forward flavour profile, with hints of citrus, herb, fruit, and spice tones depending on the brand. To be recognised as London dry, the gin must be created according to certain specifications: the neutral base spirit must be distilled to at least 96% ABV, all botanicals added must be natural and added during the distillation process, and only water and a very small amount of sweetener are allowed to be added post-distillation.
American gin differs from London dry gin in that the juniper flavour is dialled down, allowing other botanicals to be highlighted, such as citrus peels, coriander, cardamom, angelica, and more unique ingredients. This difference in approach results in noticeably distinct-tasting cocktails, so the style of gin chosen can drastically change the outcome of a drink. Ultimately, the choice between London dry and American gin depends on personal preference. If you enjoy the traditional taste of gin, London dry is a good choice, whereas if you prefer flavours beyond the piney taste of juniper, American gin might be preferable.
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Shaken vs. stirred
Shaken or stirred—that is the question. The debate has gone so far that the Department of Biochemistry at the University of Western Ontario in Canada conducted a study to determine the effect of shaking versus stirring on a martini.
Shaken
Shaking a cocktail blends ingredients with inconsistent viscosities. It also aerates the drink, adding tiny air bubbles that bring out the sharper tones in the ingredients. Shaking creates refreshing, effervescent cocktails with high levels of chilling and dilution. Shaken cocktails quickly reach a maximum dilution/chill level. Shaking is easy because the aim is to hit that maximum level. When a drink is shaken, it chills very rapidly and then plateaus at its new "max chill" temperature.
Stirred
Stirred drinks are intended to be spirit-forward. Stirring creates a velvety smooth texture with less chilling and dilution than shaking. Bartenders typically choose to stir when mixing with only liquors, liqueurs, and syrups, most often with the goal of creating a strong or spirit-forward cocktail. Stirred drinks are also preferred when one wants to taste the spirit more. Stirring takes practice. Unlike shaking, a home bartender needs to be conscious of all the factors that affect how quickly a drink chills. The general rule of thumb is to stir a drink with average-sized ice cubes for 30 seconds.
Shaken, Not Stirred
The phrase "shaken, not stirred" in reference to a martini was first used by the fictional British Secret Service agent James Bond in Ian Fleming's 1956 novel *Diamonds Are Forever*. The phrase was then popularised in the 1964 film *Goldfinger*, where Sean Connery, playing Bond, utters the iconic line. However, Bond wasn't the first cinematic drinking icon to prefer his martinis shaken. Before him, the husband-and-wife sleuths Nick and Nora Charles, from the 1934 film *The Thin Man*, also preferred their martinis shaken.
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Martini garnishes
A martini's garnish is an important part of the cocktail, complementing the drink, providing a pleasing aroma, and enhancing the drinking experience.
Olives are a traditional martini garnish, with green olives on a sprig of rosemary being a popular choice. However, opinions vary on whether olives are recommended. Some sources suggest that the cheese can overpower the gin's flavour, while others recommend Sicilian olives. Stuffed olives are best avoided as they introduce other flavours and have the wrong texture.
A lemon twist is another classic garnish, adding spice and zest to the martini. It can be expressed over the drink, twisted over the drink and dropped in, or wiped around the rim and stem of the glass. A well-peeled lemon twist with no pith is preferred.
Pickled onions are another option, adding a savoury element to the drink. They are commonly used in a Gibson, which is a standard dry martini.
Other garnishes include caper berries, thyme or sage leaves, and orange rind with a dash of Lillet Blanc.
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Frequently asked questions
A dry martini typically means a martini with very little or no vermouth. The martini is still made with gin, but the amount of vermouth is reduced, which results in a less sweet cocktail.
A regular martini is typically made with gin and vermouth, with a higher proportion of vermouth than a dry martini. The vermouth adds sweetness to the cocktail.
Dry martinis may be perceived to have less alcohol because they use less vermouth, which has a lower alcohol content than gin. However, since dry martinis use more gin, which has a higher alcohol content, they may actually have a higher overall alcohol content than regular martinis.
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