A lot of people reading this website like their martinis to be absolutely bone dry.

You can find out more about the Bone Dry martini here, including a beautiful homage to the drink from the US hit series M*A*S*H.

There are lots of different techniques to carefully measure the small amount of vermouth you are going to use in a dry martini but I’ve found one that is reliable, quick and a bit of visual fun.

The Atomiser

All you need is a small bottle sprayer. You don’t need anything fancy but it should be one that can distribute a light mist.

I bought these 100ml atomiser bottles from Keersi on Amazon.

If making a classic martini, add a little chilled vermouth to the bottle and give the inside of your martini glass a quick spray before you add your gin or vodka (around 80-100ml). Remember that your glasses and gin/vodka should be kept in the freezer for at least six hours before serving.

Garnishes

If you’re garnishing your martini with an olive or two you can add them next. If you are garnishing it with a strip of lemon peel you should twist and express the peel into the glass before you spray the vermouth from the bottle. You can then use the peel to stir the drink and garnish it once you’ve poured in the gin or vodka. And that’s it!

Perish the Thought

Vermouth has a shelf life and should be kept refrigerated once a bottle has been opened so if you are going to do this on a regular basis I would recommend keeping the bottle and vermouth in your fridge permanently to stop it from going off.

Enjoy your extra dry martinis!