Duke's Dry Martini - The 'Naked' or 'Direct' Martini
4.1 26 ratings
Ingredients
How to make
Serve in a martini glass
Prepare
- 1 Select a MARTINI GLASS.
- 2 Prepare garnish of skewered chilled green olive &/or lemon zest twist.
Method
- 3 FREEZE glass and bottle of gin by placing them in a freezer for at least two hours before making the cocktail.
- 4 An hour before making drink POUR water into frozen glass, swirl around to coat and place back in freezer. Preferably do this with a little of the water at a time. Continue to swirl around during freezing process to coat the sides of the glass.
- 5 When ready to serve, POUR chilled vermouth into icy glass and swirl to coat with vermouth.
- 6 POUR frozen gin into glass.
- 7 Garnish with skewered olive or lemon zest twist.
Garnish
- 8 Serve immediately.
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Flavour profile
34.6% alc./vol. · 1.8 standard drinks · 168 calories
History
The gin and vermouth quantities create a 30:1 Dry Martini. Dilution comes from melting ice coating the frozen glass. Both glass and gin must be freezing cold to mask the alcohol's strength. The drink is deceptively strong – be warned.
In his 1978 book, L'angolo dell'Harry's Bar, Giuseppe Cipriani documented his practice of using a freezer for Dry Martinis. This was seven years prior to Salvatore Calabrese introducing what is now recognized as the Duke's Martini at London's Dukes Hotel. Calabrese first served this variation to American journalist Stanton Delaplane.
Also known as Diamond Martini