Gin, stirred
Dry Orange Martini
Barline 2,Q,q,2,c
The code is the shorthand off my printed menu; the Key tab decodes every letter.
- 2 oz Gin
- 3/4 oz Dry vermouth
- 1/4 oz Orange liqueur
- 2 dashes Orange bitters
Stir with ice until cold, then strain.
Coupe.
Taste
Two ounces of gin, three-quarters of dry vermouth, a quarter ounce of orange liqueur, two dashes of orange bitters. The vermouth still leads the dressing; the quarter ounce of liqueur is peel and a little sugar. Stirred, coupe. Drier than this menu's Martini, with candied orange instead of a twist.
History
Wayne Collins built the Dry Orange Martini in 2003 for Maxxium UK: two ounces of gin, three-quarters of dry vermouth, a quarter of orange liqueur, two dashes of orange bitters. Collins was a London bartender who ran Mixxit, Maxxium's training programme, and later put the White Negroni into wider print. The parent is the Dry Martini; Harry Johnson's 1888 Martini already carried orange curaçao, which later books dropped as the drink dried out. This menu keeps Collins's measures and the coupe.
Same shape, other bottles
The Martini family, with the bottle that changed.
- Racquet Clubcrème de cacao for orange liqueur
- VancouverBénédictine for orange liqueur
- Country Clublight rum for gin
- Ford CocktailBénédictine for orange liqueur
- Villa Straylightwith absinthe
- Claridgewith apricot liqueur
This is one drink on my home bar's menu. Tick the bottles you own and the menu lists which of all 185 drinks they pour.