How to Make a Dry Martini (by Shawn Chong)

ABV Project
Jun 17
1 min read

Shawn Chong of Bar Mizukami in KL demonstrates the art of the Japanese-style Dry Martini - a drink that takes minimalism to the extreme.

With a striking 12–15:1 ratio of gin to vermouth (it's usually 6:1), the secret isn’t a fancy ingredient or hidden technique, but a long, deliberate stir that refines the cocktail to perfection. Call it technique, call it craftsmanship, or call it zen - the result is a Martini that’s crisp, elegant, and unmistakably Japanese (and very dry).

Ingredients:

60ml Gin

Splash of Dry Vermouth

Garnish with lemon zest

Method:

Add a splash of dry vermouth into a cocktail mixer filled with ice, and give it 2 stirs. Make sure the ice is coated with vermouth, and discard the rest of the vermouth (it can be reused in other cocktails). Add the gin into the mixer, and stir for an extended time (Shawn did it for about 3 minutes, although the usual stirring time is about 30-45 seconds). Strain into a coupe or martini glass, and zest a lemon peel over the drink.