Swapping the gin or vodka with bourbon for a sweeter, smokier, and richer take on a martini? See the expert recommended ...

Consider, if you will, the existential plea: “Waiter. Two dry martinis — up, with a twist — please.” No. Wait. Consider this: “Five dry martinis symbolizing the decline of the West ...

A dry martini in 1937 meant a cocktail made with both “dry” gin and “dry” vermouth. We forget in this modern age that gin could be heavily sweetened, as in the American style “Old Tom ...

Firstly, the dry martini must be served at the proper temperature. Your first sip should be of a cold, taut surface with a bracing chill, punctuated by pockets of bright citrus oils, causing the ...

The dry martini is one of the simplest cocktail recipes in existence. Of course, it now has endless variations — many of them quite good. But that essential recipe is very basic.

Thus a 3-ounce Martini with 2.25 ounces (3 parts) Tanqueray Gin (47.4 percent ABV) and .75 ounce Noilly Prat Dry Vermouth (18 percent ABV) will, after stirring with ice, proof out at 32 percent ...

In “Casino Royale,” he asked for his martini to be served “in a deep Champagne goblet,” instead of a martini glass, which makes him sound pretty much like a pretentious phony. No offense, 007.

In 2009, Noilly Prat fiddled with the formula of what was then the favorite dry vermouth of martini connoisseurs. I was one of those mortified by the change. I used NP in my martinis and had little.

By 1952, the extra-dry martini had become what C.B. Palmer writing in The New York Times Magazine, called “a mass madness, a cult, a frenzy, a body of folklore, a mystique, an expertise of a ...