Ingredients
- 2 dashesRegans' Orange Bitters No. 6The cardamom-heavy style the drink was built aroundSubstitute: Angostura Orange Bitters for a softer, sweeter citrus
- 1/2 ozDry VermouthKeep it refrigerated once opened; oxidised vermouth is the usual reason a Martini tastes flatSubstitute: Blanc vermouth for a rounder, faintly sweeter drink
- 2 1/2 ozGinA juniper-forward London dry holds up best against the bittersSubstitute: Vodka for a colder, softer drink
Instructions
- Chill a Nick & Nora or coupe in the freezer while you build the drink
Glass temperature matters more here than in almost any other cocktail
- Add 2 1/2 oz gin and 1/2 oz dry vermouth to a mixing glass
- Add 2 dashes of Regans' Orange Bitters No. 6
- Fill with ice and stir until the outside of the glass frosts
Around 30 seconds; the dilution is part of the recipe, not a mistake
- Strain into the chilled glass
- Express a lemon peel over the surface, then drop it in or discard it
Technique Notes
Express the lemon oil over the surface and do not drop the twist in unless you want it. The oil arrives before the first sip; the peel sitting in the glass only adds pith.
Why the Dry Martini Works
The bitters are doing structural work here, not decoration. Gin and dry vermouth on their own can read austere and a little hollow in the middle; orange bitters put a citrus-and-cardamom seam across that gap and give the finish something to hold onto. Regans' No. 6 is the assertive choice, which is why it survives the gin rather than disappearing under it. The lemon twist is oil, not juice: express it over the surface and the aroma arrives before the first sip.