Martini (Dry)

The VODKA MARTINI gradually overtook the popular gin martini when vodka achieved worldwide popularity beginning in the 1940’s. It didn’t hurt that the “vodka martini, shaken-not-stirred” was ordered in every James Bond movie in the 60’s. It’s simple to make, but delicate to the drinker’s taste. Most are customized to a person’s vodka choice and amount of dry vermouth used. “Extra dry” is usually a request for just a hint of vermouth via a drop or two. Sometimes a vermouth rinse of the shaker before the mix is all that’s required by those that like it extra extra dry.

Required: Vodka, dry vermouth, green pimento martini olives

• 3 oz. (2 jiggers) vodka
• 1/2 – 3/4 oz. dry vermouth
• 2-3 green pimento martini olives (other garnishes include cocktail onions or lemon peel)

Fill a shaker with ice. Pour 1/2-3/4 oz. dry vermouth into shaker. Shake it well to thoroughly distribute the shaker with vermouth. Pour excess vermouth out through a strainer for an extra dry martini; leave vermouth in for a standard formula martini. Add 3 oz. (2 jiggers) of vodka. Shake vigorously for 5-10 seconds. Strain into a martini glass (pre-chilled is ideal) and serve with green pimento martini olives on a cocktail spear, lemon peel or cocktail onion. Usually it’s served straight up, although some might like ice.

Tip: There is no disguising a bad vodka in a martini. So use the best you have.

Comment: For gin lovers, gin may be substituted for vodka in the mix.