Martini Types


Know your types of martini!

A traditional Martini contains gin and dry vermouth (a fortified wine flavoured with botanicals). The 1:1 ratio makes a sweet or “wet” Martini. Whilst that might have been the proportions back in its history, it’s rarely made like that now. The amount of gin included has steadily increased over the decades and proportions can be regarded as a matter of taste. The classic ratio of gin and vermouth today is 6:1, making a “dry” martini. Some of our recipes are at a ratio 7:1 – The Botanist is such a smooth and balanced spirit that the strength isn’t overpowering.

It should be served very cold and usually with a green olive or lemon garnish – most often with a twist (a curl of lemon peel).

Vermouth was originally a ‘medicinal’ drink to treat stomach disorders or internal parasites. It later became a popular aperitif and used as a chief ingredient in in the Manhattan cocktail. Bianco vermouth (white) is generally dry and Rosso (red) sweet. We also have been known to make a ‘wild’ vermouth [Read more >] The term ‘dry martini’ originally meant using a drier vermouth, rather than less vermouth as it means today.

This cocktail should always be served cold. This is achieved by keeping ingredients chilled, making it with lots of ice, then straining into a chilled glass. The Botanist is superb straight from the freezer; at 46% alcohol by volume it’s higher proof than a lot of gins on the market and won’t freeze until temperatures reach -30*C.

Ashley making Martini’s in the woods

Here’s a quick guide to the different Martini types:

A ‘Wet Martini’ has more vermouth.

A ‘Dry Martini’ has a heavier proportion of gin.

A ‘Naked Martini’ has no vermouth at all – just chilled gin garnished with an olive served in a Martini glass.

A ‘Dirty Martini’ includes some olive brine to make it cloudy – it can be used instead of, or as well as, the vermouth.

A ‘Perfect Martini’ uses a mixture of dry and sweet vermouths.

A ‘Smoky Martini’ would include a splash of Scotch whisky, stirred and decorated with a twist of lemon peel. (We highly recommend Bruichladdich, Port Charlotte, or Octomore for this!)

A ‘Kangaroo’ uses vodka instead of gin.

A ‘Gibson’ you’ll find is garnished with cocktail onion instead of an olive.

James Bond’s martini was a ‘Vesper’ – gin, vodka and vermouth with a twist. And while 007 prefers his shaken not stirred, this is anathema to us! We would always recommend stirred and not shaken, so as not to over-dilute.

If that’s put you in the mood, investigate our collection of The Botanist Martini recipes here >


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