How to Make a Dry Gin Martini
Stephen Phillips: It’s a awesome but today’s dry gin martini has stood the test of time for over 50 years, and it is the true classic martini.
Heather Pikas: To make a traditional dry gin martini you only need three ingredients: the first is a gin.
Stephen Phillips: So what’s the quality of gin after all it’s the primary flavor of your drink. I prefer Plymouth it’s got a nice floral juniper flower.
Heather Pikas: The second ingredient you’ll going to use is a vermouth and the third ingredient you’ll going to use is a garnish. The first thing that you’ll going to do is take a shaker glass fill it half full of ice. You’re going to use two ounces of a gin I don’t measure but I suggest you do because that will keep make your martini consistent.
Stephen Phillips: Now at this point a lot of people like to add about a quarter to half and ounce vermouth, me? I often like my martini’s dry which means little or no vermouth at all, so here’s what I do. I just add couple of dashes of vermouth swirl it around the glass to coat it and toss it away.
Heather Pikas: The less vermouth you use actually makes it a drier martini, so it’s nice to have the flavor, but you don’t want to overwhelm a gin. Strain in it to chilled martini glass and then add a garnish. If you’re choice of two garnishes for a traditional martini you can use either an olive or you can use a citrus peel I prefer using a citrus which gives it a more clean flavor and some people prefer the more savor olive.
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