Dry Martini

Ingredients

• 2½ ozLondon dry gin, Tanqueray, Beefeater, or Plymouth
• ½ ozDry vermouth, Dolin or Noilly Prat, fresh bottle
• 1 d.Orange bitters, optional, lifts the aromatics
• —Lemon twist or olive, to garnish

Method

1. Chill a martini or coupe glass in the freezer for at least twenty minutes.

2. Combine gin, dry vermouth, and bitters (if using) in a mixing glass over a generous fill of clear, hard ice.

3. Stir for 30 to 40 seconds with a long bar spoon — long enough to chill and dilute, not so long that it goes thin.

4. Strain into the chilled glass.

5. Express a lemon peel over the surface and drop it in, or garnish with one or three olives on a pick. Never two — old superstition, but most bartenders still keep it.