Dry Martini

Dry Martini
Learn how to make the perfect Martini at home.

The Martini is the most iconic cocktail on the face of the planet. It is deceptively simple in construction but difficult to master. Here we demystify the intricacies of the Martini so you can wow your friends or simply just make the best Martini possible for yourself. Making a Martini is a lot like cooking a steak, it's a very personal affair - it can be "cooked" in a variety of ways and served with a variety of condiments.

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Extra Dry
60ml        Dry gin
5ml          Dry vermouth

60ml        Dry gin
10ml        Dry vermouth

60ml        Dry gin
30ml        Dry vermouth

Dirty (optional)
5-15ml        Olive brine (to taste)


Garnish    Your choice (olives or lemon peel)

Ice           Cubed (for stirring)

Glass       Cocktail glass


Recommended Gins

Poor Toms Sydney Dry Gin

Jensens Bermondsey Dry Gin

78 Degrees Classic Dry Gin

Equipment Checklist

Mixing Tin / Glass        Bar Spoon



1.    Add choice of ingredients to mixing glass or tin

2.    Fill with cubed ice and stir for 30-60 seconds

3.    Strain into frozen cocktail glass

4.    Garnish with your choice


Bartender’s Top Tips

If it’s your first time trying a martini, start out with the wet ratio and progressively go towards a drier cocktail for a more approachable drink.

Martinis need to be ice cold. Make sure all your glassware (mixing glass and cocktail glass) are chilled in the freezer for 5 minutes before you make the drink.

For citrus peel garnishes, cut a small coin (the size of a 5c-10c piece) so that the flavour doesn’t overwhelm the delicacy of the gin.

Some other common variations of the Dry Martini include;

  • The Gibson - garnish with a cocktail onion
  • Bone Dry - rinse the mixing glass with vermouth and discard
  • Churchill - no vermouth at all
  • Perfect Martini - equal parts of dry vermouth and sweet vermouth
  • Vesper Martini - uses both gin and vodka with Lillet in place of vermouth
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