«Cóctel Diffords Guide» DRY MARTINI

How to make:

STIR all ingredients with ice and strain into chilled glass.

Garnish:

Chilled olive on stick or lemon zest twist

Comment:

We have chosen a 5:1 ratio as our ‘preferred’ Dry Martini specification in deference to David Embury who writes of this drink in his “The Fine Art of Mixing Drinks, “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.”

The proportion of gin to vermouth is a matter of taste; some say 5 to 1, others that one drop is sufficient. I recommend you ask the drinker how they would like their Martini, in the same manner that you might ask how they have their steak.

Variant:

The ‘Oliver Twist’ choice between an olive (stuffed or otherwise) or a lemon zest twist is traditional and these are the two most common garnishes for a Dry Martini. There are, however, a number of variants. A ‘Dickens’ is a Martini without a twist, a ‘Gibson’ is a Martini with two onions instead of an olive or a twist and a ‘Franklin Martini’ is named after Franklin Roosevelt and has two olives.

Fuente: https://www.diffordsguide.com/

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