Culinary Institute of America Recipe
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Dry martinis may have only a few drops of vermouth, while a regular martini has the full 1/2-ounce measure noted here. Be sure to ask your guests how dry they like their martinis before adding the vermouth. During the 1930s, people enjoyed their gin martinis with one-third vermouth!

The following recipe has been adapted from The Culinary Institute of America's Entertaining (2012, Houghton Mifflin Harcourt) cookbook.

Chef tips:
Dirty Martini: Add ½ ounce olive brine and garnish with an olive.
Gibson: Garnish with cocktail onions and a little brine from the onions.

Note: Martinis can be made in large batches and mixed in a cocktail pitcher.

Martini recipe by The Culinary Institute of America



Makes 1 Serving

  • 3 ounces vodka or gin
  • 1/2 ounce dry vermouth, as needed


  1. Combine the vodka or gin and vermouth in a mixing glass filled with ice (the less vermouth you add, the drier the martini will be). Stir with a bar spoon until cold.
  2. Strain into a chilled cocktail glass. Garnish with olive or lemon twist, or both.

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