Dry Martini

The absolute classic among the short drinks
Dry Martini Cocktail Rezept mit Gin
stark (über 20%)
Golden Age (1860 - 1920)
Erfunden von:
Dry Martini

Dry Martini with gin is one of the most famous cocktails. In addition to the quality of the ingredients, the temperature of the drink plays a decisive role in its success. The rule is: the colder, the better! For this reason, you should always serve your martini in pre-chilled glasses and stir it until it is truly ice cold. The perfect serving temperature of a martini is about -7° Celsius.

Martini consists of only two components – gin and vermouth. Due to the large proportion of gin, its flavor profile is crucial. For the classic version, use a juniper-dominated gin such as Tanqueray London Dry Gin* or The Duke Munich Dry Gin*.

  • Prep Time1 min
  • Cook Time2 min
  • Total Time3 min
  • Yield1 jar
  • Serving Size70 ml
  • Energy155 cal
  • Cuisine
    • amerikanisch
  • Course
    • Getränk
  • Cooking Method
    • Stir


For the Dry Martini

  • 60 ml London Dry Gin
  • 10 ml vermouth (dry)
  • Orange zest (organic) or olive


  • Stirring glass
  • Julep strainer*
  • Ice cube
  • Bar spoon
  • Martini glass (pre-chilled)


Pour the gin and vermouth into a mixing glass and stir briefly with a bar spoon.
Fill the mixing glass with plenty of ice cubes and stir the drink with the bar spoon for 40 to 50 seconds to cool it sufficiently. If the outside of the stirring glass fogs up, you can stop.
Then strain the drink into a pre-chilled martini glass.
Peel a zest from an organic orange, squeeze it over the glass and garnish the drink with it. Ready is your homemade martini!
Put the glasses for your martini in the freezer overnight. This way your cocktail stays cold for a long time and therefore enjoyable.
  • Nährwerte

  • 1 servings per container
  • Serving Size70 ml
  • Amount per serving
  • Calories155
  • % Daily Value*Standard DV
  • Total Carbohydrate0.6 g275 g0.22%
  • Alkohol21.4 g

The history of the martini

Exactly when the martini was invented is not sufficiently documented. Some evidence points to the year 1863, while others claim that the cocktail did not originate until 1911. Without delving too deeply into the history of the origins of the martini now, there are four rough theses about its origins. However, none of them can be proven beyond doubt. But one thing is certain: more than 100 years ago, the composition of the cocktail was different from today’s version. The drink at the time began its career as a so-called 50:50 (fifty-fifty) cocktail and consisted of equal parts of gin and dry vermouth. The modern version, on the other hand, uses a ratio of two parts gin to one part vermouth. The result: the new variant of the drink is much drier – i.e. less sweet.

Vodka or Gin – What goes into a real Dry Martini?

A common misconception is that a martini is originally made with vodka* instead of gin*. Good proof that marketing works, as in the 1940s the Smirnov brand began an aggressive advertising campaign to topple gin from the throne of the most popular spirits in the United States. During this campaign, in addition to the Vodka Martini, another cocktail with vodka was created that is still popular today – the Moscow Mule.

Shaken or stirred?

James Bond usually orders his martini saying “Shaken, not stirred!” In other words, shaken, not stirred. For fans of the drink an absolute no-go. Shaking the drink makes it cold faster, but when it is served, it becomes unintentionally cloudy due to the trapped air bubbles. A crystal-clear martini requires a bit of time, which should be taken.

Olive or orange peel as garnish?

Whether you garnish your martini with an olive or an orange zest is mostly a matter of taste, because both are right. The essential oils in orange peel give the drink a citrusy, fresh character, while olives emphasize its slight bitterness. Try both variations and garnish your martini however you like.

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