Dry Martini

References to the Dry Martini began to appear in US literature from 1903. Since Martini and Rossi did not begin exporting their dry vermouth to America until 1920-21, it can be deduced that for at least the first 17 years, the Dry Martini must have been made with the only brand of Dry Vermouth then available - Noilly Prat. The dry version quickly overtook the old Martini in popularity. By the 1930s the sweet version had become passé and soon fizzled out as a popular drink.

Instructions

To prepare a dry martini, the correct equipment must be used, namely a mixing glass, frosted cocktail glass, barspoon and hawthorn strainer, all of which are essential implements. Any Martini ordered 'on the rocks' should be served in a tumbler or rocks glass three-quarters filled with broken ice cubes. This presentation seems to be becoming more common.

The Martini can be prepared with an olive or twist. Ensure the glass has been thoroughly chilled, or fill it with crushed ice and discard this just before use. Half fill a mixing glass with ice cubes and add the ingredients. Stir with the long-handled barspoon. The Ritz-Canton Hotel in Boston stir its Martinis exactly 12 times. Remove glass from fridge, or crushed ice from glass. Place the hawthorn strainer over the top of the mixing glass and strain into the glass. Add the specified twist or comestible and serve. After squeezing the twist, some people prefer it to be discarded.