This not-too-dry martini is a stirred gin cocktail made with a generous pour of dry vermouth, so the result is crisp, aromatic, and softer than a very dry martini. It is served cold in a chilled cocktail glass, with a lemon twist or olive to finish; this recipe is for adults of legal drinking age, so drink responsibly.
Ingredients
- 2 oz (60 ml) gin, preferably a classic London dry style
- 1 oz (30 ml) dry vermouth
- 1 dash (about 0.6 ml) orange bitters, optional
- 1 cup (140 g) ice cubes, preferably firm, cold cubes for stirring
- 1 lemon peel, about 2 inches (5 cm) long, or 1 cocktail olive (about 5 g), for garnish
The gin-to-vermouth ratio here is 2:1. That is considerably more vermouth than in a very dry martini, while still letting the gin lead. Dry vermouth is a pale, wine-based fortified drink with herbal and floral notes; it is not the same thing as sweet red vermouth. The optional bitters add a little citrusy spice, but the drink is balanced without them.
Instructions
- Chill the glass. Put a small cocktail glass or coupe in the freezer while you gather the ingredients, for about 2 minutes. If freezer space is tight, fill the glass with ice and cold water instead; leave it to chill while you make the drink, then empty and dry it before straining.
- Measure the drink. Pour the gin and dry vermouth into a mixing glass or sturdy glass jar. Add the orange bitters, if using. Measuring the vermouth matters: a free pour can easily make the drink more spirit-forward or more wine-like than intended.
- Add ice and stir. Add the cup of ice and stir briskly for about 30 seconds. A long bar spoon works well, but any spoon that reaches the bottom of the vessel is fine. Stirring cools the drink and adds a little water as the ice melts, smoothing the alcohol without clouding the cocktail as shaking often can.
- Check the chill and strain. The outside of the mixing glass should feel very cold. Strain the martini into the chilled serving glass, leaving the mixing ice behind. If your glass has warmed while you were stirring, a quick rinse with cold water and a dry with a clean towel will help keep the first sip cold.
- Garnish and serve. For a lemon twist, peel a strip of zest without taking much of the bitter white pith. Hold it over the drink and gently bend it to release its fragrant oils, then drop it in or rest it on the rim. Alternatively, add one olive on a cocktail pick. Serve straight away.
The stated timing allows about 4 minutes for gathering, measuring, stirring, and garnishing, plus 2 minutes to chill the glass. There is no cooking time. If you use the ice-water method, the glass can chill while you measure and stir, so that wait does not need to extend the total time.
Tips
- Choose the ratio to suit your palate. The 2:1 ratio is a useful starting point for a martini that is clearly not dry. For an even rounder, more vermouth-forward drink, try equal parts gin and vermouth. If you want only a small step away from a dry martini, use 2½ oz (75 ml) gin and ¾ oz (22 ml) vermouth. Keep the total liquid close to the same so the drink chills and dilutes at a similar pace.
- Keep the vermouth fresh. Vermouth is wine-based, and its flavor fades after opening. Close the bottle tightly and refrigerate it; for the brightest flavor, use it within about a month of opening. If it smells flat or tastes stale on its own, replacing it will do more for the cocktail than adding extra bitters.
- Use cold, solid ice and stir rather than guessing. Small, wet ice melts quickly and can make the martini watery before it is properly cold. Start with firm cubes straight from the freezer and stir for about 30 seconds. If your ice is unusually small or your mixing glass is warm, taste a drop and stir a little longer only if it still feels warm or sharp.
- Adjust one thing at a time. If the drink tastes too sharp, add a little more vermouth next time rather than pouring in extra bitters or garnish. If it tastes too wine-like, reduce the vermouth by ¼ oz (7 ml). A small change is easier to judge than changing the ratio, gin, and garnish all at once.
Serving Suggestions
Serve this martini immediately after straining, in a small chilled cocktail glass or coupe. The drink is meant to be sipped while cold; it does not need a straw, a mixer, or a side of ice. A lemon twist brings out the citrus and herbal notes in the gin and vermouth, while an olive gives the drink a savory, briny edge. Choose one garnish rather than loading the glass with several strong flavors.
For a simple appetizer pairing, offer salted almonds, plain crackers, or a small plate of mild cheese and crisp vegetables. These are easy accompaniments that will not overwhelm the cocktail. If serving several guests, set out both lemon twists and olives so each person can choose. Keep the garnish chilled and prepare lemon peels shortly before serving so they stay fragrant and do not dry out.
This recipe makes one drink. For a gathering, you can multiply the gin, vermouth, and bitters in a pitcher or bottle and keep the mixture cold, but stir each serving with ice before pouring. That final stirring step adds controlled dilution and gives each glass a freshly chilled texture. If you batch ahead, read the storage notes below and keep the garnish separate.
Variations
Vodka version: Replace the 2 oz (60 ml) gin with 2 oz (60 ml) vodka and keep the dry vermouth amount the same. Vodka has a more neutral flavor, so the vermouth becomes more noticeable and the drink feels less botanical. Choose this option if you want the softer, wine-led balance without gin’s juniper character.
Equal-parts wet martini: Use 1½ oz (45 ml) gin and 1½ oz (45 ml) dry vermouth. Stir as directed. This makes a noticeably more aromatic, vermouth-forward drink; use fresh vermouth and a gin you enjoy, since neither ingredient is hidden. It is a different balance rather than a sweeter cocktail.
Olive-forward version: Use an olive garnish and add ¼ oz (7 ml) olive brine to the mixing glass. This creates a brinier, saltier martini. Start with the small amount listed, taste after stirring, and add more brine only if desired; a heavy pour can quickly dominate the gin and vermouth.
More citrus aroma: Keep the recipe unchanged and use a wide lemon twist, expressing its oils over the surface before adding it. Orange bitters can also be swapped for 1 dash (about 0.6 ml) aromatic bitters, which gives a warmer spice note. Bitters vary in intensity, so begin with one dash rather than adding several at once.
Storage and Reheating
A freshly stirred martini is best served right away because it is cold, properly diluted, and aromatic at the moment it is poured. If you need to prepare the gin-and-vermouth mixture in advance, combine the measured liquids without ice, transfer them to a clean, sealed bottle, and refrigerate. Make only what you expect to use within 24 hours for the freshest flavor, and keep the garnish separate until serving.
Refrigerate the mixture within 2 hours of preparing it. To serve, stir the chilled mixture with fresh ice for about 30 seconds, then strain into a chilled glass. Do not leave a prepared cocktail sitting out for an extended period; discard it if it has been at room temperature for more than 2 hours. A drink that has already been stirred with ice can be covered and refrigerated, but it will continue to dilute and lose its crisp texture, so it is better to make a fresh one.
There is no reheating step for a martini. Warming it would change the drink rather than restore it, so do not heat it on the stove or in a microwave. If the cocktail has warmed, make a fresh serving with cold ingredients and fresh ice.
Frequently Asked Questions
What does “not dry” mean in a martini?
A martini that is not dry contains a more noticeable amount of vermouth. “Dry” in this context refers to the vermouth ratio, not to a lack of sweetness in the way the word might describe wine. This recipe uses 2 parts gin to 1 part dry vermouth, creating a more rounded, herbal taste than a martini made with just a small splash of vermouth.
Is a wet martini sweet?
Not usually. A wet martini is made with more vermouth, but this recipe calls for dry vermouth, which is herbal and gently aromatic rather than sugary. For an actually sweeter cocktail, a recipe would use sweet vermouth or another sweet ingredient. If you want to keep this drink crisp, use dry vermouth and adjust the ratio instead of substituting sweet vermouth.
Can I make this with vodka instead of gin?
Yes. Use the same 2 oz (60 ml) measure of vodka and the same 1 oz (30 ml) of dry vermouth. The result will be more neutral and let the vermouth’s flavor stand out, whereas gin contributes its own botanical character. Stir and garnish in the same way; no other step needs to change.
Should I shake or stir a martini?
Stir this recipe. Stirring chills the ingredients while adding gradual dilution, and it keeps the drink clear and smooth. Shaking is an option if you prefer a colder, more aerated cocktail, but it can make the drink look cloudy and may break small pieces of ice into it. Whichever method you choose, strain the cocktail away from the mixing ice before serving.
Can I use sweet vermouth if that is what I have?
You can, but it will make a different, sweeter cocktail rather than a not-dry version of this recipe. Dry vermouth and sweet vermouth have distinct flavors and are not direct substitutes. If you only have sweet vermouth, use it knowingly and consider a smaller amount at first, tasting before adding more; for the intended crisp, herbal balance, use dry vermouth.
How do I make the martini less strong-tasting?
First, make sure it is cold and properly stirred; a warm or under-diluted martini can taste especially sharp. You can also increase the vermouth to 1¼ oz (37 ml) while keeping the gin at 2 oz (60 ml), or use the equal-parts variation for a distinctly vermouth-forward drink. Avoid adding a large amount of water after straining, since that can flatten the aroma as well as soften the alcohol.
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