Gary’s Dry Martini

The original martini contained a lot of vermouth, even equal to or more than the gin, and orange bitters.  But over time, the vermouth became a drop or two or just a rinse, and the orange bitters were lost entirely.  This is my version of that classic martini.  I use St. George Botanivore Gin and Dolin Vermouth.  The Botanivore has a nice herbal flavor without a lot of juniper.  Also, use fresh good vermouth, it will cost $12.95 instead of $9.95.  Vermouth goes bad overnight after opening unless you refrigerate it.  Then it will last a week or so, (All right, dig that old bottle out of your cabinet you opened 5 years ago and throw it out!)

I like my Doc Elliott’s Actually Bitter Orange Bitters, (I wonder why?), but Suze Orange Bitters work well.  Also, the garnish is essential.  The olive and the lemon zest impart a very different character to the drink.  I suggest you try this drink both ways.

• 1 1/2 oz. St. George Botanivore Gin
• 3/4 oz. Dolin Dry Vermouth
• 1-2 Drops Doc Elliott’s Actually Bitter Orange Bitters
• 1 jalapeno stuffed olive or a lemon zest for garnish

1. Chill a martini glass with ice and water
2. Add all ingredients, except the olive, to a mixing glass and stir with ice
3. Strain into chilled glass and garnish with the olive on a fancy pick or the lemon zest