GUD BLOG: SINGLE POST
A Dry Martini
I haven’t always been a fan of martinis. In fact, until recently, I pretty much thought they were terrible.
Then I had good vermouth.
At first, it was just sweet vermouth in the form of Carpano Antica Formula. That helped open up an entire world of classic cocktails. But my real education began with the entire line of Dolin vermouths, which aren’t as of yet available here in the Detroit area.
Dolin Dry is absolutely delicious on its own as an apertif. But it shines in a dry martini, that formerly dreaded drink that I’ve come to appreciate if not love. With light citrus flavors and hints of herbs de provence, it’s drier, more spicy, and more nuanced than any other dry vermouth I’ve ever tasted, and it illustrates why a classic dry martini isn’t made with a splash of vermouth and a bucket of gin as has become the fashion today.
If I had to settle for Martini & Rossi in my gin, I suppose that I’d only want a sprinkle of vermouth in my martini as well.
Fortunately, there’s Dolin.
So in my dry martinis, I’ve been working with 2 1/4 oz gin to 3/4 oz vermouth or even a half-and-half mix. Why not showcase the flavors of all the ingredients if they’re worth showcasing?
The Red Wings just won the fourth game of their first round playoff series as I was polishing off the last sip of my martini. I think I’ll have something else that features Dolin Dry to celebrate.
2010.04.21 Evan Hansen at 1:04 am
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One Response to A Dry Martini
Dolin is good but I really REALLY enjoy Vaya (then again I"m using most of it for manhattens).