In a bone dry martini, the amount of vermouth used is minimal. Traditionally, a martini consists of gin and vermouth in a specific ratio. The classic ratio is around 1 teaspoon of vermouth per 100ml or 3.5 fl oz of gin. This equates to a relatively small amount of vermouth in the overall cocktail.
When referring to a martini as “extra dry,” it means that less vermouth is used in the drink. However, when the vermouth quantity goes below half a teaspoon in relation to the gin, it can be classified as a bone dry martini. In this case, the vermouth presence is almost negligible, and the focus is primarily on the gin.
It is worth noting that some martini enthusiasts prefer their drink with no vermouth at all, which is known as a Churchill Martini. This style of martini is named after the British statesman Winston Churchill, who famously preferred his martinis with minimal vermouth. However, it is important to recognize that the absence of vermouth significantly alters the flavor profile of the martini, making it extremely dry and gin-forward.
In my personal experience as a sommelier and brewer, I have encountered various preferences when it comes to the vermouth content in a martini. Some individuals enjoy a more balanced ratio of gin to vermouth, while others prefer a drier version with just a hint of vermouth. The choice ultimately depends on individual taste preferences and the desired flavor profile.
To summarize, a bone dry martini contains a minimal amount of vermouth, typically less than half a teaspoon per 100ml/3.5fl oz of gin. However, it is essential to remember that the vermouth quantity can vary based on personal preferences, and some individuals may even opt for a martini without any vermouth at all.