the classic Martini. Gin. Dry vermouth, and not much of it. Meditative stirring with ice. A chilled cocktail glass. A lemon twist or olives. (Use three olives, because one is too few and ...

The worst martini I’ve ever had was at the Sunset Tower in West Hollywood. It must have been an off night for the place, which is an otherwise good spot to eat and drink (get the filet), because ...

Both are extra-dry martinis with just a whiff of vermouth and, of course, are stirred, not shaken. (For the record, James Bond was ordering a weak martini. Shaking a cocktail causes the ice cubes ...

This variation hews more closely to original pre-Prohibition Martini styles, and offers a balanced flavor profile that comes together with just two ingredients. The Wet Martini is a style of ...

Is it the variations inherent between gin and vermouth — wet, dry, 50-50, martini on the rocks — and the range of flavors imaginable in its spareness that make this cocktail so susceptible to ...

It’s a less decadent drink than the Manhattan, but more luxurious than the dry and crisp Martini. It’s like a martini-drinker’s Manhattan, or a Manhattan-drinker’s Martini, in fact.

If you live a life around alcohol, you'll come across your fair share of Martini purists. Gin, of the London dry persuasion ... flecks of ice through the cocktail that cut through the antiseptic ...

Though what kind of martini is the “it” martini? That’s always changing. Fiorella swaps dry vermouth for pasta ... Strain the drink twice — once through a larger strainer, then through ...

a cocktail guide from 1930 that features a simple recipe for a “Medium Martini” that calls for 1/4 ounce of Italian vermouth, 1/4 ounce of French vermouth, and 1/2 ounce of dry gin.

Whether enjoyed neat or as the star ingredient in a cocktail ... Manhattan and Martinez. Dry vermouth meanwhile plays an essential role in the dry martini. Somewhat confusingly, if you like ...