ow.ly It is thought the modern version of the Dry Martini originated as a variation of the Martinez made by Julio Richelieu in the late 1800s. Back then it was a wineglass of Italian sweet vermouth and a pony (1 oz) of gin. Nobody really knows how it transformed into a teardrop of dry vermouth…
Dry Martini – Shaker BarSchool®
by MartiniTodd on January 26, 2012
{ 25 comments… read them below or add one }
@TheMad78
You ask the customer: olives or zest.
Easy as that.
@ragingmonkey909 you can use 25ml of vermouth that would be a wet martini but he didn’t discard it all he left about 5 ml which makes it a dry martini and 12.5 ml is a perfect martini, but yes you are right you can just measure it before but this is a traditional method. reply to tristansvid its not a dirty martini a dirty martini is when you put olive juice in and garnish with an olive, a martini is typically garnished with and olive or a lemon peel.
wrong wrong wrong wrong …
2.5 oz good gin. .5 oz vermouth.
softly shaken.
lemon peel garnish.
period. perfect. right.
it looks like he only use white gin
@craigenputtock are you insane, were did you get that recipe?! maybe there are people who like your recipe, but there’s no way you can call that a Martini, or even a DRY Martini. Maybe Vermothtini?^^ What myles showed us here in his vid is exactly the right version of a Dry Martini, served in a traditional way, if that’s wrong to you, than you’re just not a fan of the Dry Martini.
@craigenputtock i think your thinking of james bond style LOL
@craigenputtock u dont shake a martini
I know he looks cool, and the drinks he makes are bound to be awesome. But why use the dammed european stir? (the one where you don’t use the spoon side, rather the stick side) he should use the japanese stir (fluid spoon side stir) it would probably mix better that way.
I stil love his tutorials
AND SERVE!
AND SERVE!
awesome video thanks
Beautiful, but did you pre cool the olives ?
Beautiful, but did you pre chill the olives ??
Beautiful, but did you pre chill the olives ??
@shakertv You said Italian Vermouth, should it not be French (Dry) Vermouth?
Reminds me of gordon ramsay, except in the bar
but… if you use vodka zou should call it Vodkatini, Martini is with gin
twist lemon?
I cant get over how sexy that ice is lol
ICE… WATER… AND CHILL!!!!!
great job but how about you slow it a bit down, or is this a competition of the fastest how to of cocktails? also, It seems like this guy is disturbed or annoyed by giving this howto
Excellent! I think I’ll make one right now…..cheers!
@peppedevivo1 Its not a fruit punch.
That glass is only half full.
I’m Bear Grylls.
@lobzdik vermouth is the sweet element. the less of it, the less sweet (aka ‘dry’). there is some residue still on the ice which adds a little sweetness.