Aug 18th, 2011 by Lisa
The Ultimate Dry Martini Recipe
Dexter from One Day likes his martinis very dry with a twist of lemon. I scoured the internet and library books to find tips on making the best dry martini (see bottom of post). I also used some ideas from Dexter who started making martinis at a very young age. This recipe is adapted from The Perfect Martini Book by Robert Herzbrun. Beware, this martini is not for the faint-hearted.
Inspired by One Day
Prep: 5 minutes Servings: 1
- 5 parts dry gin
- 1 part French vermouth
- Twist of lemon peel
- Thoroughly chill a martini glass in a bed of shaved ice (or in the freezer if you have the room).
- Mix 5 parts gin with one part French vermouth in a pitcher half filled with ice cubes. Stir vigorously until cold. Pour into the chilled glass. Twist the lemon peel so one or two drops of lemon oil fall to the surface. Drop the peel in the drink.
- Garnish with olives if desired.
The Perfect Martini Book by Robert Herzbrun recommends using only quality products and because of the double distilling of London gin, it is the best to use for a martini. Shaking the martini gets it colder faster, but can cause it to be cloudy. A stirred martini is more crisp and clear. It is also recommended the ice cubes are made with spring water rather than tap water. The moment the vermouth combines with the gin, an immediate but short-lived chemical reaction occurs, so martinis should be served right away.
101 Martinis by Kim Haasarud gives a tip on adding a twist to a martini: Rub the yellow side of the lemon peel around the edge of a chilled martini glass, then twist it and drop it into the glass.
Martini-recipe.com recommends using a steel or glass martini shaker (not aluminum, which can impart a taste to the martini). It is also recommended you keep your gin or vodka,as well as the martini glasses, in the freezer. Vermouth, however, should be stored in the refrigerator as it can partially freeze.
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