The Dry Martini, a cocktail synonymous with sophistication and a minimalist approach to mixology, has a rich and complex history. While its exact origins remain debated, the drink’s evolution from sweeter concoctions to the bone-dry version favored by many today is clear. Among the various recipes and ratios, the 7:1 Dry Martini, championed by David A. Embury, stands out for its refined balance and focus on the quality of the base spirit, typically London Dry Gin.
The Evolution of the Dry Martini
The Martini’s journey began in the late 19th century, likely as a variation of the Martinez cocktail. This early version, mentioned in Jerry Thomas’ 1887 book, featured sweet vermouth, gin, maraschino liqueur, and orange bitters. As tastes evolved, bartenders began using dry vermouth instead of sweet, leading to the birth of the “dry” Martini. Some accounts attribute the first Dry Martini to a bartender named Julio Richelieu in San Francisco around 1906, who mixed gin, dry vermouth, and orange bitters, garnished with a lemon twist.
The drink’s popularity soared, especially during Prohibition in the United States. The Dry Martini became a symbol of rebellion against anti-alcohol laws, and a way to make bootleg gin more palatable. Over time, the ratio of gin to vermouth shifted towards drier profiles, with less and less vermouth included. The addition of curaçao faded away, and the modern version of the drink, with its emphasis on gin, began to take shape.
David Embury’s Contribution
David A. Embury, a lawyer and cocktail aficionado, published his influential book, The Fine Art of Mixing Drinks, in 1948. In this work, he outlined his philosophy for crafting cocktails and detailed his preferences for various drinks, including the Martini. Embury considered the Martini “the most perfect of aperitif cocktails”. He argued against the common recipes of the time that called for a one-third vermouth to two-thirds gin ratio. He advocated for a much drier version, expressing his own preference for a 7:1 ratio, or even higher, stating, “After extensive experimentation I have arrived at the ratio of 5 to 1 as the proportion most pleasing to the average palate. Personally I like a ratio of about 7 to 1 even better, and I know some who prefer a ratio as high as 10 to 1.”
Embury’s recipe is simple but precise, emphasizing the importance of using high-quality ingredients and proper technique. His version is now a staple for those who appreciate a truly dry Martini.
The 7:1 Ratio Dry Martini Recipe
Embury’s recipe for the 7:1 Dry Martini is as follows:
Ingredients
- 2 1/3 oz (70ml) London Dry Gin
- 1/3 oz (10ml) Dry Vermouth
- 1 dash of Orange Bitters (optional)
- Lemon twist or olive, for garnish
Instructions
- Chill Your Glass: Start by chilling a cocktail glass. You can place it in the freezer for 15-20 minutes or fill it with ice while you prepare the drink.
- Combine Ingredients: In a mixing glass, combine the gin, dry vermouth, and orange bitters (if using).
- Add Ice: Fill the mixing glass with ice cubes. The ice should be fresh and hard to ensure proper chilling without excessive dilution.
- Stir Well: Stir the mixture gently for about 30 seconds. This ensures that the drink is cold and well-mixed without becoming cloudy. Do not shake a Martini, as shaking introduces air bubbles.
- Strain: Strain the mixture into your chilled cocktail glass, removing all the ice.
- Garnish: Express the oils from a lemon twist over the drink and either discard the peel or use it as garnish, or add an olive.
The Importance of Quality Ingredients
The 7:1 Dry Martini’s minimal ingredients place a premium on the quality of each component.
- Gin: London Dry Gin is the preferred base. It provides a classic juniper-forward flavor that is quintessential to the Martini. The quality and botanicals used in the gin will significantly affect the cocktail’s taste profile.
- Dry Vermouth: Use a fresh, high-quality dry vermouth. The vermouth acts as a modifier, adding a subtle complexity and aromatic note to the gin. An opened bottle of vermouth will degrade over time so make sure you are using a recently opened one.
- Orange Bitters: While optional, a dash of orange bitters adds a layer of depth, enhancing the overall balance of the drink. It is important not to overdo it as the purpose is to enhance the flavor and not mask the subtleties of the other ingredients.
- Garnish: Whether it’s a lemon twist or an olive, the garnish is a critical component of the Martini experience. A lemon twist adds a citrusy aroma and a bit of brightness, while an olive provides a salty, savory element. Choose the garnish that best suits your palate.
Variations on the Theme
While Embury’s 7:1 ratio is a classic, there are many other ways to enjoy a Dry Martini. Some popular variations include:
- 5:1 Ratio: This ratio is also favored by many and often considered a good middle ground for those who find 7:1 too dry.
- 10:1 Ratio (or even higher): For those who prefer an extremely dry Martini, this version includes only the smallest amount of vermouth, or even just rinsing the glass with vermouth. These are sometimes called a “Bone Dry” Martini.
- Dirty Martini: This variation adds a splash of olive brine to the mix, creating a salty, savory drink.
- Wet Martini: This version increases the amount of dry vermouth, resulting in a slightly more aromatic and less intense cocktail.
- Vodka Martini: Substituting gin for vodka gives a cleaner, smoother taste.
- Gibson Martini: A classic martini garnished with a cocktail onion instead of a lemon twist or olive.
The Enduring Appeal
The Dry Martini, and especially Embury’s 7:1 version, continues to be a beloved cocktail for its simplicity, elegance, and focus on quality. It is a drink that invites contemplation and appreciation of the nuances of its ingredients. It is a testament to how a few carefully selected ingredients, combined with precision, can create a timeless classic. Whether you prefer it with a lemon twist or an olive, the Dry Martini offers a sophisticated drinking experience.
