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Dry Martini


  • 2 1/2 ounces dry gin
  • Splash of French dry vermouth
  • Olive, chilled, for garnish

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Alfred Hitchcock preferred his martinis so dry that he felt it was enough to wave an empty glass at a bottle of gin across the room. While we don't go quite that far, we do like it dry.

Why Try? After a difficult day, unwinding with a perfectly made dry martini is one of life’s little pleasures.

Foodie Byte: If you prefer your martinis on the ‘wetter’ side, add a little more vermouth. For a drier martini, use less vermouth. One to three olives should be plenty of garnish – remember, you are making a drink, not a salad.


  1. Chill a V-shaped martini glass in refrigeration or by filling with ice and water.
  2. Fill a large glass or cocktail shaker with ice. Add gin and vermouth. Stir with a long bar spoon for approximately 20 seconds, until the liquids are thoroughly chilled and the ice has started to melt.
  3. Strain into chilled glass; add chilled olive and serve.

Nutritional Information

Calories 219, Carbohydrates 0.72g, Fat 0.75g, Fat Calories 7, Sodium 126mg. Daily Values: Calcium 0.15mg 0%, Phos 3.0mg 0%, Copper 0.02mg 1%, Zinc 0.03mg 0%, Magnesium 0.17mg 0%, Iron 0.03mg 0%, . Percent Daily Values are based on a 2,000 calorie diet.