The Classic Dry Martini
In May 2021, Town & Country magazine referred to London Vermouth Company’s No.3 S.E. Dry as the ‘go-to for a classic martini’ as it is light on aromatics of traditional vermouths, so compliments the botanicals of subtle & sophiscated gins & balances easily. As a result, you can use more vermouth, which reduces the alcoholic ‘heat’ of the gin to let you properly taste the botanicals of the gin and refreshing fruits of the vermouth without either taking over.
If you traditionally like your Dry Martinis at 3 to 1, try 2 to 1. If you like them at 4 or more to one, experiment round 3 to 1. You won’t be disappointed.
Ingredients:
2 parts London Dry Gin* (3 if you like them very dry)
Frozen Gooseberries. (Alternatively try freezing Sicilian Green Nocellara Olives as a substitute)
This recipe use ‘parts’ vs ml as quantities will depend on the size of glasses used
*We find that a classically flavoured craft gin with identifiable notes of coriander, bitter orange peel & liquorice root balances well with the No.3 S.E. Dry like Portobello London Dry Gin No. 171 from down the road from us or Little Bird Gin or Dulwich Gin from south of the river. The complimentary nature of the vermouth however that is should work with most gins so feel free to experient!
How to make:
Pre-chill Gin in freezer
Pre- chill glasses or fill with ice for 5mins & discard
Add frozen gooseberries* or alternatives to the glass
Fill a mixing glass with ice. The larger the cube/block of ice the better as it minimises dilution
Pour Gin & No.3 S.E. Dry in the mixing glass and stir rigourously until the glass is properly cold.
Strain & pour over gooseberries & serve.
*The frozen gooseberries keep the ‘tini’ chilled without diluting the cocktail. As they defrost, they can be nibbled to give an additional burst of fruity refreshment.
