What makes a martini dry?

A martini is considered “dry” if it has very little vermouth ; and “very dry” if it has no vermouth. Robert’s martinis have no vermouth, but we don’t call them “very” dry because of the other ingredient he puts in place of the vermouth.

Well, for the most part it’s personal preference. Robert I like our vodka martinis very cold, so like James Bond, we prefer our martinis shaken . In fact, we have a growing collection of martini shakers – crystal, silver and aluminum.

Olives or a twist for the garnish?

We prefer a lemon twist in our martinis, and I include directions on how to make a lemon twist in the recipe!

What's the difference between a martini and a vodka martini?

Historically, the name “martini” with no liquor or other ingredient being mentioned, would refer to the original cocktail, which was made with gin and vermouth. If “vodka” is specified in the name, it’s used instead of gin.

Is Vermouth necessary in a martini?

No, vermouth isn’t a required ingredient in a martini.

What is a martini without vermouth called?

It’s called a “very dry” martini.

What is the twist in a martini?

A twist is a small piece of lemon peel, usually 1 to 2 inches in length and very narrow (around 1/8 inch).

Vodka Martini with a Twist - A Well-Seasoned Kitchen®

Ingredients

Scale

5 ounces (about 2/3 cup) good quality vodka
Splash to 1 ounce (2 tablespoons) Cointreau, or other orange flavored liqueur. Can also use ginger liqueur
Lemon twist – see directions in Notes section

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Instructions

Fill martini or coupe glasses with ice water to quickly chill; let stand 1 to 2 minutes. Drain and dry.
Fill a cocktail shaker with ice cubes (large cubes won’t melt as quickly as small cubes in the spirits and/or liqueur).
Add vodka and Cointreau and shake vigorously for 10 to 15 seconds.
Pour through a cocktail strainer into a chilled martini glass.
Rub a lemon twist around the rim of the glass, then drop it into the martini.

Notes

How to make a lemon twist: . Using a vegetable peeler, start near one of a lemon pole and shave downward to get a wide strip of lemon peel. Try to get as little of the white part (the “pith”) as possible, as it’s bitter. Cut vertically into smaller (1/8-inch thick) pieces.

Author: From "Fresh Tastes" By Lee Clayton Roper
Category: cocktails, quick and easy, make ahead
Method: shaken
Cuisine: American

Nutrition

Serving Size: 1 glassful
Calories: 438
Sugar: 12.5 g
Sodium: 2.9 mg
Fat: 0.1 g
Saturated Fat: 0 g
Carbohydrates: 12.5 g
Fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg