Dry Gin Martini Recipe

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  • 2 ½ Ounces London dry gin
  • 1 Ounce dry vermouth
  • lemon rind for garnish


In a Boston shaker, add ice and dry vermouth, and shake until the ice is cracked and coated in the vermouth. Strain off most of the liquid, and transfer the ice into a mixing glass. Add gin, and stir until cold. Strain into a chilled coupe or martini glass. Squeeze the lemon rind over the drink and drop it in.

Nutritional Facts


Calories Per Serving209




Folate (food)0.3µgN/A

Folate equivalent (total)0.3µg0.1%






Have a question about the nutrition data? Let us know.



The Martini, that singing symphony of liquid, was described as “the elixir of quietude” by author E. B. White. The origin story of this drinkable poem is a contentious issue, and as emotive and important a subject as how best to prepare the drink itself. Since its invention sometime in the 19th century, the Martini has slinked across our collective imagination in literature, cinema and song. Here we meet the flavours of gin in a primal pure form. This classic of classic cocktails, this melodious master, is further heightened when it entertains HENDRICK'S GIN herself.

The Martini, that singing symphony of liquid, was described as “the elixir of quietude” by author E. B. White. The origin story of this drinkable poem is a contentious issue, and as emotive and important a subject as how best to prepare the drink itself. Since its invention sometime in the 19th century, the Martini has slinked across our collective imagination in literature, cinema and song. Here we meet the flavours of gin in a primal pure form. This classic of classic cocktails, this melodious master, is further heightened when it entertains HENDRICK'S GIN herself.

Gin Cocktails - Martini

Gin cocktails and their origins are often quite tricky to pin down. The genesis of the immortalised martini is no exception. There’s an abundance of references to cocktails with gin, dry vermouth and bitters at the turn of the century under many different names none of which were martini. Some claim an American bartender called Jerry Thomas invented it in late 1880’s in California where he served a sloe gin, sweet vermouth and bitters cocktail to local miners. Others say it was Frank Newman who lists a ‘Dry Martini’ prepared with Martini Dry vermouth in his 1904 French bar guide American Bar. Ultimately, no one really knows. What we do know is it’s a damn fine drink.

Before the twentieth century the word martini held a prominent place in the world of mixology as it referred to a mixed drink in a V-shaped cocktail glass. That is until cocktail became the umbrella term for mixed drinks over the last one hundred and twenty years.

Throughout the course of the twentieth century the recipe has bounced between gin or vodka mixed with oscillating measures of dry vermouth. Typical garnish being olives, a lemon twist, or if you’re really living life on the edge - both.

When asked for advice on how to make a martini we suggest a focus on pairings. Ensure you pair a gin and vermouth with complimentary botanicals. Choosing the right proportions of gin and vermouth, incorporating enough dilution through stirring, and serving it at the proper temperature (ice cold) all differentiate a great Martini from a bog standard one.

Breaking Down the Elements: What Makes the Perfect Gin Martini

“It’s an everlasting classic,” says Matty Opai, bar director at Bondi’s beachside gem Icebergs. “It’s a good [aperitif], as well as a good digestif at the end of the night. You can’t really go wrong with a cold spirit, in my opinion.”

There may not be much to the Martini in terms of flashy ingredients – just gin or vodka and vermouth, plus the option of olives to make it dirty or another garnish – but that’s part of what has kept the streamlined drink so adaptable over the years.

“They’re very simple, but there’s an elegance to them,” Opai says. “People feel good drinking this beautiful, crystal-clear liquid.”

It also helps that they play well with everything, food-wise. As for the “shaken or stirred” debate sparked by the Bond movies, Opai has a definite opinion on that front.

“Shaken was very much a James Bond thing – the image of the tuxedoed bartender with a cocktail shaker,” he says. “But as far as making a good drink goes, shaking over-dilutes the drink. Stirring them down, you can control the dilution and the temperature better.”

Opai would know, having overseen Icebergs’ popular Martini trolley service. Debuting at the restaurant’s annual New Year’s Day party, which this year manifested as a Covid-safe long lunch rather than the usual dance party, the direct-to-table trolley experience offers either Tanqueray No. Ten London Dry gin or Ketel One vodka, with the added bonus of a serving performance to remember.

Rather than stirred with a metal implement like a spoon, the drink is hand-swirled by the server in the European style – using a bespoke, hand-blown glass vessel designed by local artist Brian Hirst, complete with in-built indentations for the fingers and thumb. Designed with a special pinch-hold fit to each bartender’s individual hand size, the glass is a bit thicker at the points of contact. This prevents heat being transferred from the hand and hastening dilution of the ice.

“It’s a really nice show,” Opai says. “There’s less prodding, the spoon’s not in the drink. We use really good ice from Bare Bones Ice Company that’s cut thick and dilutes slowly, so you get a really nice, cold drink that still has a bit of residual burn from the alcohol.”

Swirling by the action of the wrist alone, you get much less interference with the spirits on display – in this case, the layered citrus notes (from fresh oranges to limes) of Tanqueray No. Ten, which is designed to elevate Tanqueray’s signature botanicals.

“It’s got a big grapefruit and chamomile component,” says Opai.

Icebergs leans into that, adding a drop of grapefruit bitters to the Martini. Customers can also request a light spray of a house-made grapefruit or chamomile tincture on the glass for added nuance.

As for the amount of vermouth, that’s all down to personal preference.

“If they order a Martini for the first or second time, they’ll order it dry,” Opai says. Personally, he likes to start the night with a dry, pre-meal Martini and then opt for more vermouth later in the night to help modulate the alcohol content and make for a lighter, more floral sip.

At Icebergs, the team uses Belsazar dry or rosé vermouth – keeping in mind that the Martini’s two key ingredients have nothing to hide behind.

“You get the quality you’re looking for,” Opai says, “without overpowering things with too many botanicals and additives when you’re mixing a pure drink like a Martini.”

That brings us back to the most valuable advice when it comes to this classic little number: honour and support the individual spirits, but never overpower them. Do that and you’ll get the essence of the drink, no matter how you prefer to mix or serve it.

As Opai reminds us: “The spirit is the hero of any Martini.”

This article is produced by Broadsheet in partnership with Tanqueray No. Ten. Please drink responsibly.


30ml gin
1½ tsp elderflower liqueur
1½ tsp rose liqueur
15ml (1 tbsp) L&G (see recipe below)
25ml apple juice
ice cubes
100ml Lavender Foam (see below)
cucumber slice, to garnish

Gin Martini Cocktail – FAQs

What is a gin martini called?

Dry Martini recipe at International Bartenders Association. The martini is a cocktail made with gin and vermouth and garnished with an olive or a lemon twist. Over the years, the martini has become one of the best-known mixed alcoholic beverages.

What is a gin martini cocktail with a twist?

Pour gin and dry vermouth in a cocktail shaker with ice. Stir well, then strain into a chilled Martini glass. Zest the lemon peel and garnish by twisting it in a perfect spiral.

What’s a filthy martini?

Filthy Martini. The dirty martini becomes filthy by replacing the olive and its juice with a caper berry and brine. One of the most famous cocktails around, the martini has countless variations. Some are abominations while others are lifestyle choices.

What’s better gin or vodka martini?

Depending on what base you choose, your martini is going to taste different. The more traditional choice, gin, offers a complex, botanical flavor. While vodka, on the other hand, gives the martini a smoother, more modern taste. It really comes down to personal preference

How do you order a gin martini?

“If you want a Gin Martini with onion it’s called a Gibson. The garnish on a Martini is meant to enhance or feature the aspect you like most about the gin or vodka, and vermouth. If you like savory, go for olive or onion. If you want to bring out the bright clean citrus or floral notes, go for a twist.

How many shots of gin are in a martini?

Put 3 or 4 cubes of ice cubes into a martini shaker. Pour 3 shots of Vodka or Gin into the shake

Is vermouth necessary in a martini?

Yes, vermouth—in a four-to-one ratio. You see, for a cocktail to deserve the name it should contain at least three ingredients. The classic martini cocktail involved the juniper-laden spirit, some dry vermouth, and a bit of produce—olives, lemon zest, or perhaps a pearl onion (known as a Gibson).

Why is it called a dirty martini?

The classic martini, which contains gin and dry vermouth, is very clean, dry, and aromatic. The color of the drink is as clear as a mountain stream because it only uses clear-colored liquors. The result is that you’ve dirtied the martini, thus the name, dirty martini. You can do the same to a vodka martini.

Our Best Gin Cocktails for More Than Just Martinis

Laura Sant

With flavor ranging from herbaceous to floral to fruity, we adore crisp, bitter gin. Its beautifully complex flavor can stand alone as well as it can pair with a wide variety of ingredients. When it comes to elegant, refined cocktails, the martini will always have a place among the greats. At its most basic, this classic cocktail is simply a mixture of gin and dry vermouth. Our dry martini recipe uses equal parts gin and vermouth and adds orange bitters and an orange twist for garnish. While most martinis are gin-heavy or contain equal parts gin and vermouth, our upside-down martini mixes gin and vermouth in a 1:2 ratio.

One of the most refreshing cocktails around is the ever-riffable gin and tonic. The requisite ingredients are gin and bitter, quinine-tinged tonic water. Like a martini, there is a lot of room for variation. Los Gintonic is a strong Spanish gin and tonic made with bitter lemon tonic. If you’re feeling ambitious, elevate your gin and tonic by making your own tonic water. For the loveliest of spring cocktails, pair seasonal fruits with gin, whose herbal notes can stand up to tart and sweet flavors. In the Merchant’s Wife, gin works with Aperol and lemon juice to keep watermelon juice from becoming cloying. In the autumn gin brightens up our autumnal, rosemary-scented pear Collins.

From classic cocktails to newfangled creations, we’ve rounded up our favorite gin cocktail recipes to shake and stir today.

Gin Campari Sour

Gin, Campari, and lemon are three ingredients that pair beautifully, but all have their sharp edges. Adding an egg white helps mellow and integrate these flavors without muting them, while also contributing a silky texture and an opacity that’s quite elegant in a vividly colored drink. Get the recipe for Gin Campari Sour »

Carolina Blues Blueberry Cocktail

A long, cooling cocktail, the Carolina Blues follows the classic Tom Collins blueprint, swapping simple syrup for shrub, soda for prosecco, and lemon juice for lime. The blueberry shrub in this recipe is actually North Carolina chef Vivian Howard’s blueberry barbecue sauce, which she uses to glaze chicken, but its makeup is similar enough to a shrub that it can pull double duty. Get the recipe for Carolina Blues Blueberry Cocktail »

Gin: Bee’s Knees

The phrase the “bee’s knees” was used in Prohibition times as slang to mean “the best.” This cocktail, a gin sour that’s believed to have been created around that time, used lemon and honey to mask the harsh smell of bathtub gin. If your guest wants something refreshing with gin, look no further. Get the recipe for the Bee’s Knee’s cocktail »

Suffering Fools

50 and Alder mastermind Kevin Denton is inspired by the Suffering Bastard, a classic cocktail developed during in Cairo during WWII. Get the recipe for Suffering Fools »


In the 1880s, Old Tom gin, a style with quite a bit more sweetness than London dry, was just beginning to gain popularity in America. This is the drink that put it over the top. Get the recipe for Martinez »

The Last Word

Equal parts gin, chartreuse, maraschino liqueur, and fresh lime juice, this is an old-fashioned cocktail that feels awfully modern. Its equally-portioned ingredients make for easy scaling: mix up a triple or quadruple batch to serve several drinkers at once. Get the recipe for The Last Word » Beth Dixon, bartender at Pasture in Richmond, Virginia, describes this fun cocktail as the lovechild of a Mai Tai and a Negroni. Get the recipe for Bermuda Hundred »

Garden Kitchen Sink Gimlet

This boozy gin cocktail uses up an abundance of mint, cucumber, and blackberries—it’s summer in a highball. Get the recipe for Garden Kitchen Sink Gimlet »

Sakura Martini

Tokyo native Kenta Goto of Bar Goto in New York City has elevated the once-maligned saketini to a state of floral elegance by mixing Plymouth gin with oak-aged Junmai sake, sweet maraschino liqueur, and salted cherry blossoms. Get the recipe for the Sakura Martini »

Gallagher Smash

For this summer refresher, Eric Johnson of Sycamore Den in San Diego makes a syrup with ripe watermelon and sugar, then combines it with sherry, gin, and muddled lemon. Get the recipe for Gallagher Smash »

The Verbena and Mint

Bar manager Jon di Pinto of Street ADL in Adelaide, South Australia, combines lemon verbena and gin for a crisp, refreshing summer cocktail. Get the recipe for The Verbena and Mint »

308 Peaches

A teaspoon of yogurt adds a subtle tang to this summery peach drink from Alexis Soler and Ben Clemons of Bar 308 in Nashville, Tennessee. Get the recipe for 308 Peaches »

The Gardener

Barkeep Joe Petersen of Percy’s restaurant in Seattle spikes this verdant cocktail with an “immunity tincture.” Get the recipe for The Gardener »

Quick Like a Bunny

Playing on the classic gin and tonic, bartender Stuart Jensen of Denver’s Mercantile restaurant adds caraway-flavored aquavit and marmalade to this green version. Get the recipe for Quick Like a Bunny »

The Poddington Pea

Peas might seem out of place in a drink, but their vegetal sweetness is perfect for this basil-gin cocktail. Get the recipe for The Poddington Pea

99 Problems But An Herb Ain’t One

Gin, lemongrass, ginger, and kaffir lime combine in this savory cocktail from Alex Straus of LA’s E.P. & L.P., who created it to complement the restaurant’s spicier dishes.

Water Lily

Crème de violette adds sweetness and an arresting purple color to a tart mix of gin, lemon juice, and triple sec in a cocktail based on one from Manhattan bar PDT. Get the recipe for Water Lily >>


Conquistador Gin and Tonic

Masala Martini

Cumin and salt add pungent flavor to this twist on a gin gimlet from chef Manish Mehrotra of New Delhi restaurant Indian Accent, located in The Manor boutique hotel in New Delhi’s tony Friends Colony neighborhood.


Brisk and aromatic, celery flavors this savory gin and tonic variation in three ways: in a salt rim, in the bitters, and in the garnish. A fennel frond adds an extra layer of perfume to the drink. Get the recipe for Mother-of-Pearl »

Queen Victoria Tonic

This highball uses a homemade tonic infused with raspberry-flavored orris root and peppery, flowery grains of paradise to complement the specific flavor profile of Bombay Sapphire gin.

Plymouth Gin Tonic

Sweet-tart strawberries and spicy peppercorns make for a fruity twist on the classic gin and tonic. Get the recipe for Plymouth Gin Tonic »

Los Gintonic

Vermouth adds character to this Stateside riff on the elaborate Spanish-style gin tonic, while a tonic water flavored with bitter lemon balances the aromatized wine’s sweetness. Navy-strength gin stands up to them both. Get the recipe for Los Gintonic »


This classic cocktail couldn’t be simpler—it’s simply even parts gin, Campari, and sweet vermouth.

Dill Gin and Tonic

Navy strength gin adds explosion potency to drinks like this riff on the gin and tonic, which is spiked with dill pickle juice and garnished with citrusy verbena leaves.

Bar Code Tonic

Tonic water derives its bitterness from quinine, a purified substance derived from the bark of the cinchona tree. Paired with gin, tonic water makes for one of summer’s most refreshing cocktails. At Bar Code in Bellevue, Washington, the gin and tonic is made in a unique manner: The gin itself is infused with cinchona bark, citrus, and other aromatics. Then, rather than tonic, soda water is added to make the drink.

Cool Confusion

A refreshing marriage between a Tom Collins and a Dark n’ Stormy, this lime and ginger beer-spiked gin cocktail has an intriguing herbal undertone thanks to Amaro Abano, a zesty Italian digestif with notes of bitter orange, cardamom, and white pepper. Get the recipe for Cool Confusion »

Ultimate Gin and Tonic

The Merchant’s Wife

A bright mix of watermelon, gin, Aperol, lemon juice, and a splash of club soda, this cocktail from Stella Rosa Pizza Bar in Santa Monica sidesteps the normal pitfalls of watermelon-based cocktails, which tend to veer to the overly sweet. Well-balanced and pleasantly effervescent, the mild astringency of the Aperol tugs back at the melon’s sweetness and reignites the gin, elevating this brightly-hued cocktail to the heights of sophistication.

The Charleston Fizz

The floral flavor of gin is a natural match for bright grapefruit and elderflower liqueur in a refreshing cocktail. Fresh tarragon adds an aromatic, peppery anise note.

Sweet Gin Symphony

This lively gin-based punch captures complex seasonal flavors with layers of citrus, mint, and anise thanks to an absinthe rinse sprayed in each glass. For an added festive touch, garnish with star anise fruit.

Salty Dog

Vodka is the traditional spirit for this bright, briny cooler, but gin adds a wonderful, aromatic dimension.

The Last Word

Equal parts gin, chartreuse, maraschino liqueur, and fresh lime juice, this is an old-fashioned cocktail that feels awfully modern.

Gin-Gin Mule

This Moscow Mule variation is made with gin and mint. Get the recipe for Gin-Gin Mule

The Pretty Tony

With a drink as clear and straightforward as a traditional gin and tonic, the addition of bitters can transform the appearance, flavor, and aroma in delightful ways. Here, 10 dashes of Angostura bitters add bright spice to a version from Wingtip in San Francisco.

The New Airline

Cool, mild cucumber and sweet elderflower liqueur echo gin’s floral notes in this cocktail, served at Atmosphere, the bar on the top floor of the tallest building in Beijing. With notes of apple, lime, and a bit of heat from fresh ginger, it has an effect talmost like a spa in a glass. Get the recipe for The New Airline

Viking Martini

Bottled in the same spot in Iceland, brisk, dry Martin Miller’s Gin and tannic, spruce-flavored Björk liqueur make a great duo, particularly matched with bitters and an herbaceous Alpine amaro in this layered drink meant to evoke northern climes.

The Big Red

Grapefruit juice and cinnamon-infused syrup bring bright, spicy balance to the wallop of navy-strength gin, a variety with an extra-high alcohol content. See the recipe for The Big Red »

The Killer B

A play on the classic cocktail The Bee’s Knees, The Killer B is a spicy elixir of gin, lemon juice, and a simple syrup infused with Thai bird chiles and white peppercorns. Get the recipe for The Killer B »


Indian thandai, literally translated as ‘something that cools’, is a sweet, creamy milk drink flavored with nuts and mixed with spices such as cardamom, fennel, rose petals, and poppy seeds. On Holi, the Indian festival of colors, the refreshment is traditionally served with the addition of bhaang (a derivative of marijuana). Here we’ve substituted gin instead, which accentuates the nutty, warmly-spiced, floral flavors in thandai perfectly.

Horse & Carriage

New York City bar The Daily serves this lightly sweet, effervescent gin-based punch made with chamomile tea and sparkling wine. Created by mixologist Naren Young, it was inspired by classic holiday punches but is easily adapted to any season—try it in fall garnished with apples, pears, and cinnamon sticks in winter with citrus slices and pomegranate and in spring with edible flowers.

Brother James

Cardoon-flavored Cardamaro and dry gin play off the vermouth’s botanical notes, while celery bitters boosts the drink’s herbaceousness. Get the recipe for Brother James »

The Cheshire Regiment

This spin on the French 75 uses a base of both gin and a raspberry-infused cognac.

Sicilian 75

Sicilian 75

The Monkey Gland


India’s Beautifully Bitter Flavors

The subcontinent’s many bracing ingredients are essential to its cultures, cuisines, and traditional medicines—and deserve a prime spot in your.

The perfect Dry martini recipe

Fill a glass with ice. Add 1 part Noilly Prat Original Dry to 2 parts Bombay Sapphire or Grey Goose with a dash of orange bitters. Stir for 20 seconds Strain into a classic cocktail glass. Cut the zest of a lemon into a strip, twist it and waft it over the glass and add OR add an olive or two on a stick. Drink and be very, very sophisticated.

Dry Martini

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.

Share with us your experiences and pictures below or tag us on Instagram @ginloot

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

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

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.

Pre-chill your glass. We suggest a classic 'coupette' cocktail glass.

Also pre-chill your mixing jug so everything is nice and cold. Temperature is key to a great Martini!

Pour in 60ml Kraft Hopped Grapefruit Gin into your pre-chilled mixing jug.

Add 10ml classic Dry Vermouth into the mixing jug.

Ice it all up and give it a stir.

The key is to try it as you stir it. Try it on the back of your hand where the taste is neutral. When it feels that the liquid is burning, you need to stir more. As it gets watery, you need to stop stirring.

Once the spirit is mellowed and you're happy, you need to strain your liquid from your mixing jug into your pre-chilled cocktail glass.

Tip: pour it into your glass from a but of a height to give the liquid some aeration (also, the theatre looks impressive!)

Last but not least, add some zesty pink grapefruit peel to the drink to garnish. Tip: squeeze the peel over the glass so the citrus oils blend into the liquid for an extra zingy taste.

Sit back and enjoy your Dry Gin Martini!