Dry Martini or Gin Martini
Cocktail avec alcool
Catégorie : Alcoolisé
Origine : États-Unis
Ingrédients
- 5 cl de gin
- 1 cuillère(e) à soupe de vermouth dry
- 6 de glaçons
Préparation
Method 1 Place the gin, vermouth, and ice cubes in a mixing glass Stir for 10 to 15 seconds Strain the drink into a chilled martini glass, filtering out the ice cubes Add a green olive to the bottom of the glass, which you can replace with a lemon twist Method 2 (Pre-chilled gin) Pour the dry vermouth and the chilled gin into a martini glass Stir with a spoon Add a green olive to the bottom of the glass, which you can replace with a lemon twist
Histoire
The Dry Martini, also known as the Martini Gin, is one of the most iconic cocktails in classic bar culture. Its exact origin remains debated, but it is generally traced back to the United States in the late 19th century or the very early 20th century. Like many great cocktails, it appears to have emerged through the gradual evolution of older gin- and vermouth-based recipes rather than from a single, perfectly documented creation.
Several theories circulate about its birth. One of the best known traces it back to the Martinez, an earlier cocktail combining gin, vermouth, and liqueur, which would have gradually evolved into a drier version through the use of dry vermouth. Other accounts point to bars on the East Coast or in California, where the mix of gin and dry vermouth became established as an elegant, more restrained drink than the sweet cocktails of the time. The term dry refers precisely to this reduction in sweetness and to the emphasis on the gin’s aromatic character.
The Dry Martini then established itself as a symbol of the modern American cocktail, particularly during the first half of the 20th century. Its popularity was boosted by Prohibition, then by the rise of hotel bars and lounges, where it came to embody refinement, simplicity, and precision. Served well chilled, generally with gin, dry vermouth, and ice cubes during preparation, it has become an essential reference in classic mixology, often regarded as one of the purest tests of the balance between spirit and vermouth.