Recipes Dry Martini Be the first to rate & review! The adjective dry applies to the type of vermouth; it does't mean that you do not use vermouth at all. Unfortunately, many bartenders do just that, believing that vermouth makes the drink too perfumey. In truth, it softens and complements the gin. A martini without vermouth isn't a martini. It's just cold gin. Classic Cocktail Recipes By Pete Wells Pete Wells Award-winning food writer Pete Wells has been the restaurant critic for The New York Times since 2012. As the publication’s first critic to bestow starred reviews to restaurants from all five boroughs of New York, he garnered attention for reviewing hitherto overlooked genres such as taco trucks and pizza-by-the-slice joints. Wells is equally known for his buzz-worthy critiques of high-profile eateries Per Se, Daniel, Guy’s American Kitchen and Bar, and Peter Luger, for which he received a James Beard Journalism Award. Food & Wine's Editorial Guidelines Updated on December 22, 2021 Print Rate It Share Share Tweet Pin Email Yield: 1 Ingredients 1 teaspoon dry vermouth 6 tablespoons gin 1-inch piece of lemon zest Directions Fill a shaker with ice. Pour in the gin and dry vermouth. Stir for 1 minute. Strain into a chilled martini glass. Gently twist the lemon zest over the drink and drop it in. Rate it Print