Get Out of those Wet Clothes and Into a Dry Martini
Today is Tax Day. Who needs a Martini? Classic cocktails don’t get better (or more classic) than the fabled Martini. Said to have been invented either in San Francisco during the Gold Rush, or in New York City’s Knickerbocker Hotel, the Martini’s recipe has evolved over the years—including a period in the 1990s when it became fashionable to radically downsize (read: eliminate) the vermouth. But that just left you with chilled gin—a fair distance away from the original recipe, which called for a 2-to-1 gin-to-vermouth ratio. The formula we like keeps vermouth as part of the equation, while still producing a pleasingly dry final product.
Here it is:
- 2.5 oz gin
- .5 oz dry vermouth
- Olives, for garnish
- Add gin and vermouth to a mixing glass with ice.
- Stir to chill and combine.
- Strain into a chilled Coupe glass, and garnish with three olives, skewered.