GIBSON COCKTAIL. A LA MARTIN RAGGETT. Into a small mixing-glass place some cracked ice, half a jigger of French vermouth and half a jigger of dry English gin; stir thoroughly until cold, strain into a cocktail glass and serve. NOTE. – No bitters should ever be used making this drink, but an olive is sometimes added.
To make a dry martini, simply combine gin and vermouth in a cocktail shaker with ice. Shake well and strain into a chilled glass. Garnish with an olive or a lemon twist and enjoy! The first thing to note about ‘dry’ is that very little vermouth has been added to the cocktail; gin is the primary focus of the cocktail. Add 2½ oz. vodka or gin, ½ oz. dry vermouth, and ½ oz. pickle brine to a shaker and fill with ice. Shake until chilled, at least 20 seconds. Shake until chilled, at least 20 seconds. Strain Hayman's London Dry Gin, 70cl £ 26.25 £ 1.69 per cocktail, makes 15.5 Ketel One Vodka, 70cl £ 25.95 £ 0.75 per cocktail, makes 34.5 Martini Riserva Speciale Ambrato, 75cl £ 18.25 £ 0.49 per cocktail, makes 37 Caisteal Chamuis peated scotch whisky, 70cl £ 42.25 £ 0.30 per cocktail, makes 140.5 Buy from The Whisky Exchange If you want to make a wet martini, simply add more dry vermouth to the mixture. Most common recipes call for a 50/50 ratio. A dirty martini adds olive brine or olive juice into the mix, and olive 1 1/2 oz. dry gin 1 1/2 oz. dry vermouth Dash orange bitters Lemon peel Combine ingredients and stir with ice until very cold. Strain into chilled cocktail glass. Express oils from lemon peel on sA3yf.