Dry Gin Martini (with just enough vermouth)
My dry gin martini is crisp, ice-cold, and balanced, with just enough dry vermouth to soften the gin and a dash of orange bitters to brighten it. I finish it with a skewer of briny green olives so it feels bar-worthy but takes minutes to make at home.
There's something about a dry gin martini that makes an ordinary evening feel a little special. It's the drink I reach for when I want that really-good-cocktail-bar feeling without leaving my house, and it comes together in minutes.
Plenty of recipes take "dry" as far as it goes and skip the vermouth entirely. I think that misses the point. Without it, you're just drinking very cold gin. I add half an ounce of dry vermouth, which turns it into a cocktail, softens the gin's sharp edges, and adds subtle herbal, wine-like depth while letting the botanicals lead. A single dash of orange bitters brightens everything and plays beautifully against the salty, briny olives, so each sip is crisp and clean up front with a rounder, savory finish.
The only real technique is stirring, not shaking, which keeps the martini silky and crystal clear. Keep your vermouth in the fridge once it's open. It's a wine, so it fades fast on the shelf, and fresh vermouth makes all the difference. For more ideas, browse my gin cocktails.
What gin is best for a martini?
With so few ingredients in the glass, the gin does most of the talking. It's worth choosing one you'd happily sip on its own.
The traditional choice is a London dry gin. The style is juniper-forward, crisp, and dry, and all of its flavor comes from botanicals distilled into the spirit rather than added afterward. That clean, piney backbone holds its own against the vermouth and briny olives, which is why London dry is still the benchmark for a classic martini. If you're buying one bottle just for martinis, start there.
In the photos, though, you'll spot my current favorite: Sheringham Seaside Gin, a small-batch gin made on Vancouver Island, close to home for us. It has a solid backbone of juniper and coriander, so it still tastes like a proper martini gin, while softer notes of rose, lavender, and citrus keep it bright. The real surprise is the winged kelp. It adds a subtle salty, coastal edge that plays beautifully with the olives, almost like the martini is seasoned from the inside.
Whatever you choose, skip barrel-aged gins and very sweet or heavily floral ones here. They're lovely in other drinks but tend to muddy a martini.
Dry Gin Martini (with just enough vermouth)
Ingredients
- 2 ½ ounces gin I use Sheringham Seaside Gin
- ½ ounce dry vermouth
- 1 dash orange bitters
- 3 green olives for garnish
Method
- Place a martini glass in your freezer to chill while you make the cocktail. Add the gin, dry vermouth, and bitters to a mixing glass or jar, then fill it with ice to two-thirds full.2 ½ ounces gin, 1 dash orange bitters, ½ ounce dry vermouth
- Stir until cold, about 20 seconds, then strain into the chilled martini glass. Garnish with olives and serve right away.3 green olives
Video
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