Dry Martini

The Dry Martini (IBA Unforgettables) is made with gin and dry vermouth in a ratio that varies by bartender preference, typically ranging from 3:1 to 6:1 gin-to-vermouth. It is stirred with ice until properly chilled and diluted, then strained into a chilled cocktail glass. The garnish is traditionally either a green cocktail olive or a lemon peel twist, depending on whether you order it 'with a twist' or 'dirty' (with olive brine).

James Bond's famous 'shaken, not stirred' preference aside, cocktail purists argue that stirring produces a smoother, silkier, more harmonious Martini with less dilution and aeration, while shaking creates a cloudier, slightly more diluted drink with small ice chips. The IBA specifies stirring. Shaking was historically associated with older, lower-quality gins that benefited from more dilution and aeration to mellow harsh notes.

The Dirty Martini adds olive brine for a savoury, salty character. The Perfect Martini uses equal parts dry and sweet vermouth. The Gibson substitutes a cocktail onion for the olive. The Vesper (from Ian Fleming's Casino Royale) blends gin, vodka, and Lillet Blanc. Modern variants use different gins, homemade vermouths, or infused spirits. The 50/50 Martini uses equal gin and vermouth for a lighter, more aperitivo-style version.