The Dry Martini

Ken Huang, Tara 57

KH: This is the classic martini. I like to use Tanqueray gin, but today we’re using Bombay Sapphire, which is cheaper but also a good gin. Our vermouth is Noilly Prat vermouth and our olives are imported from Italy. We bring the Noilly Prat from France because it’s not sold in China. First, I put about 20ml of vermouth in a glass of ice and stir it to coat the cubes. Then I strain the ice and throw the vermouth away and add gin to the glass of ice, stir and then strain the gin into a chilled glass.

Cross Yu: I make a classic martini exactly like this. I put a dash of vermouth in the shaker and wash the ice with it, then pour all the vermouth out.

Theo Watt: Some say that if you want a really, really dry martini you just tap the cocktail glass with the vermouth bottle.

City Weekend: Or you let the sun shine through a vermouth bottle on to the glass.

Sky Zhang: Of course, if you’re just using gin, can you still call it a cocktail? It’s just a glass of chilled gin.

TW: All this can be argued until the end of time. There is no correct way of making the drink. All you have to do for certain is make it as cold as possible.

SZ: Certain purists think if the gin and vermouth are chilled before you make the drink, you lose some of the flavor.

CY: I’ve seen people wash their hands in ice water before making a martini so that the heat from their hands doesn’t warm up the glass. But this one is the right temperature. It’s really a good dry martini.

TW: It’s excellent. Balanced and chilled. And this olive is a meal in itself.

Ingredients: 20ml Noilly Prat vermouth, (discarded after washing ice); 90ml Bombay Sapphire gin. Garnish with a large Italian olive.

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