Wet Martini
Published Sept. 10, 2024
- Total Time
- 5 minutes
- Prep Time
- 5 minutes
- Cook Time
- 0 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½ounces London dry gin, preferably Hayman’s
- ¾ounce vermouth blanc, such as Comoz
- ¾ounce dry vermouth, such as Dolin
- 2dashes orange bitters, preferably Angostura
- 1strip orange peel, removed with a vegetable peeler
For Each Martini
Nutritional analysis per serving (2 servings)
76 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make one martini: Fill a shaker with ice and add the gin, both vermouths and the bitters. Stir about 100 revolutions, until very cold.
- Step 2
Strain into a chilled cocktail glass. Hold the orange peel over the glass and give it a quick squeeze, spritzing the oils on the surface of the drink. Toss the peel away and drink the martini. If you’d like, make another.
Private Notes
Comments
Assuming that the reader (even one who has consumed their fair share of Martinis) knows the difference between "vermouth blanc" and "dry vermouth" is a bit much. An explanation would have taken a sentence or two and made at least this reader inclined to try the recipe.
Keep your gin and glasses in the freezer, and your vermouth in the 'fridge. Make your martini with these ingredients. You don't need ice--the very cold ingredients do the job. The presence of melted ice thins the drink; this procedure doesn't have water so that you can include a little more vermouth or other ingredients (although I use only gin and vermouth). I've been making these martinis for years; I have taught my children this recipe. I am locally known as being world famous.
Nothing wrong with purists, but this "wet martini" is just what early-c20 recipes called a "dry martini cocktail" (in 1904, bit.ly/3MF3zcH; in 1930, bit.ly/4d4PXCe; etc.). It's good! The only change here is the mix of dry and white vermouth in place of just dry, which is a lovely. It's also good dirty or with a drop of elderflower! This thing got us through the pandemic.
I have done a few blind tastings and each time I was surprised when my martini loving friends thought the best tasting martini was the one without vermouth. I have also secretly switched bottles of less pricey gin with much more expensive artisan gin and the bottle seemed to have a big influence on their taste buds. It doesn't prove anything except you may be overpaying for your martini. But that doesn't matter because it will taste better when you do.
One can be a purist, but the fact is that words change and can mean different things in different times/places. (See Matt PA's note.) I was in one restaurant and asked for a classic martini, not too dry. I was told that they don't use vermouth in martinis. I gasped and said that seemed strange, given that the drink is named after a vermouth. She said they could use some. People will ask if you want vodka or gin in your martini, whatever the original recipe might be. This was a fascinating piece.
Ditch the ice, as others have suggested. Gin and glass in the freezer, vermouth in the refrigerator. In line with the decreasing use of vermouth, I mix at approximately five to one. My favorite gin for this is Broker's, with dry M&R.
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