Extra Dry Martini Recipe: Crisp, Cold, and Balanced

An extra dry martini is a crisp, spirit-forward cocktail made with gin and just a small measure of dry vermouth, stirred with ice and served very cold. A restrained vermouth pour lets the gin lead while careful chilling and dilution keep the drink smooth; finish it with a lemon twist or olive. This alcoholic drink is for adults of legal drinking age; drink responsibly.

Ingredients

2½ oz (75 ml) London dry gin, chilled if convenient
1 tsp (5 ml) dry vermouth
1 cup (about 140 g) fresh, firm ice cubes, for stirring
1 dash (about 0.6 ml) orange bitters, optional
1 lemon twist, about 2 inches (5 cm) long, or 1 green cocktail olive, about ¼ oz (7 g), for garnish

Instructions

Chill the serving glass. Put a small martini or coupe glass in the freezer for 10 minutes. If freezer space is limited, fill the glass with ice and cold water while you make the drink, then empty and dry it before straining. A cold glass slows warming once the cocktail is poured.
Measure the spirits. Add the gin and dry vermouth to a mixing glass or sturdy pint glass. Add the optional orange bitters now. Measuring the vermouth matters: at just 1 teaspoon, a casual extra pour can noticeably change the drink from extra dry to a more classic, vermouth-forward martini.
Add ice and stir. Fill the mixing glass with the measured cup of ice. Stir briskly for about 25–30 seconds, keeping the spoon against the inside of the glass and moving it around the ice. The drink should feel thoroughly cold, and the ice should have begun to soften slightly. Stirring chills and dilutes the cocktail without adding air bubbles or chipping the ice into it.
Check the chill and dilution. If your ice is small or melting quickly, begin tasting after about 20 seconds; if the cubes are large and very cold, it may take closer to 35 seconds. The right point is cold and balanced, not watery. This stirring range is a guide rather than a fixed rule because ice size, temperature, and the mixing glass all affect dilution.
Strain into the glass. If you used ice water to chill the serving glass, discard it and dry the glass. Strain the martini through a cocktail strainer, leaving the mixing ice behind. Fine straining through a small mesh strainer is optional; it catches tiny ice chips but is not necessary when the drink has been stirred smoothly.
Garnish and serve immediately. For a lemon twist, hold the peel over the drink with its colored side facing down and give it a gentle twist to express the citrus oils, then place it on the rim or drop it in. For an olive, add it on a cocktail pick. Serve the drink before the chilled glass and dilution lose their crispness.

Tips

Use a jigger or measuring spoon. “Extra dry” does not have one universally fixed ratio, so this recipe defines it as 2½ ounces (75 ml) gin to 1 teaspoon (5 ml) vermouth. A teaspoon may look small beside the gin, but it gives the drink the aromatic herbal note of vermouth without making that flavor prominent. Adjust in small increments on a later pour if you prefer more.

Choose ice that is hard and fresh. Ice that has been sitting uncovered in a freezer can pick up odors, while wet, cracked ice melts quickly and can over-dilute the drink. Use solid cubes straight from a clean ice tray or bin, and have the mixing glass ready before you add them so they are not left to melt on the counter.

Keep the vermouth fresh. Vermouth is wine-based and changes in flavor after opening. Close the bottle securely and refrigerate it; check its aroma before using it, and replace it if it smells flat, sour, or stale. A fresh, well-stored vermouth makes a difference even when the recipe uses only a teaspoon.

Stir rather than shake for this version. Shaking makes a martini colder quickly but also aerates it and can leave small ice fragments. Stirring produces a clear, silky drink with controlled dilution. If you simply prefer a shaken texture, shake briefly with plenty of ice and strain well; expect the appearance and mouthfeel to be a little different.

Serving Suggestions

Serve the martini straight up in a well-chilled martini glass or coupe, without ice in the finished drink. A coupe has a rounded bowl and a lower risk of spills, while a classic V-shaped martini glass gives the familiar silhouette. Either works; what matters most is that the glass is cold and holds roughly 4–6 ounces (120–180 ml), leaving room for the drink without filling it to the brim.

Choose the garnish to suit the flavor you want. A lemon twist contributes bright citrus aroma while keeping the drink clean and dry. A green olive brings a savory, briny note; one olive is enough to complement this small drink without dominating it. If serving both options, put them on separate picks and let each person choose. Avoid adding olive brine unless you want a dirty martini, which is saltier and has a more pronounced olive flavor.

For a simple cocktail-hour spread, pair the drink with small savory bites such as plain roasted nuts, crisp crackers, or mild cheese. Keep the food’s seasoning moderate so it does not overwhelm the restrained gin and vermouth. Serve the martini as soon as it is strained rather than letting it sit on a table while other courses are prepared.

Variations

Make it with vodka. Replace the gin with 2½ ounces (75 ml) vodka and keep the vermouth at 1 teaspoon (5 ml). The result is generally more neutral and less botanical, while remaining dry and cold. Use the same stirring method and garnish with lemon or an olive.

Make a dirty extra dry martini. Stir in 1 teaspoon (5 ml) olive brine along with the gin and vermouth. This adds salt and olive flavor, so start with that modest amount rather than pouring freely. Garnish with one or two olives. For a less briny drink, use ½ teaspoon (2.5 ml); for a stronger olive profile, increase gradually.

Try a Gibson-style garnish. Keep the base recipe unchanged and replace the lemon twist or olive with one cocktail onion, about ¼ oz (7 g). Its pickled, savory flavor changes the finish without changing the dry gin-and-vermouth balance. Choose an onion that is not overly sweet or strongly vinegary.

Use a vermouth rinse. If you want a very subtle vermouth aroma, rinse the chilled serving glass with 1 teaspoon (5 ml) dry vermouth, swirl it around, and discard the excess before straining in the stirred gin. This produces a drier-tasting result than leaving all the vermouth in the drink. Do not use both the full measured teaspoon in the mixing glass and a rinse unless you intentionally want more vermouth overall.

Adjust the ratio by small steps. For a slightly less austere version, increase the dry vermouth to ¼ oz (7.5 ml) while keeping the gin at 2½ ounces (75 ml). That is still a dry, gin-led martini, but the wine and herbal notes will be easier to notice. Make one change at a time so you can tell whether the difference comes from the ratio, garnish, or dilution.

Storage and Reheating

A martini is best made and served immediately; it is not a drink to reheat. Once it has been stirred with ice, the dilution and temperature are set for serving, and storage can dull the aromas or make the drink watery. Do not save a partly finished glass for another day.

If you need to prepare ahead, combine the gin and vermouth without ice, transfer the mixture to a clean, tightly closed bottle, and refrigerate it promptly, within 2 hours. For best flavor, use the pre-mixed base within 24–48 hours. Stir each serving with fresh ice just before pouring, then garnish. Do not include ice or citrus peel in the stored bottle; both can change the drink as they sit. Keep opened vermouth refrigerated separately and follow its label guidance.

Frequently Asked Questions

What makes a martini extra dry?
“Extra dry” generally signals a very small amount of dry vermouth compared with the gin or vodka, but bars and recipes do not all use one standard ratio. This version uses 1 teaspoon (5 ml) of vermouth for 2½ ounces (75 ml) of gin. A vermouth rinse is another way to make a drink that tastes especially dry, though the aroma still comes through.

Should I use gin or vodka?
Either works, and the choice is mostly about flavor. Gin brings botanical notes that remain noticeable even with very little vermouth; vodka gives a cleaner, more neutral spirit profile. Use the same 2½-ounce (75 ml) measure and method for either, and pick a garnish that complements the spirit you choose.

Is an extra dry martini shaken or stirred?
This recipe is stirred because stirring chills the ingredients while keeping the drink clear and smooth. A shaken martini is a valid preference, but it tends to be more aerated and may contain tiny ice chips. If shaking, use plenty of firm ice, shake briefly until cold, and strain promptly.

Can I make it without dry vermouth?
You can omit the vermouth or rinse the glass with a teaspoon (5 ml) and discard it, but the result will be closer to chilled gin or vodka than a balanced martini. Vermouth contributes aroma and a little complexity even in a small dose. If you omit it, taste the spirit and consider a lemon twist or one olive for added character.

Why is my martini watery?
It may have been stirred too long with soft or already-wet ice, or left in the mixing glass after stirring. Start with firm cubes, chill the serving glass ahead, and strain as soon as the drink is cold. Ice size matters: small cubes melt faster, so taste earlier and shorten the stirring time if needed.

Can I make several martinis at once?
Yes. Multiply the gin and vermouth amounts by the number of servings and combine them in a clean bottle, then refrigerate the base. Stir each portion with fresh ice shortly before serving rather than adding ice to the whole batch. For a small gathering, making one or two drinks at a time also makes it easier to keep each glass properly chilled and freshly garnished.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).