Not everyone is a fan of French-style dry vermouth. It adds a crisp sweetness to the drink that can be off-putting to some, or perhaps the vodka is of such quality that there is no need to disturb it with anything else. To be fair, the use of dry vermouth in a martini is better executed in a gin martini, where it has room to play with the dry juniper notes of the spirit.
Often referred to as a “dry martini” or “bone-dry martini,” the removal of vermouth makes for the quality of the vodka being used as the paramount piece in its final state. For true lovers of vodka and its silky-smooth properties, this is the most dangerous of the bunch, with its heavy amount of alcohol.
How to Prepare:
In a cocktail shaker, measure and pour the vodka and add ice. Shake well until chilled and diluted, and strain into a chilled martini glass. Garnish with a think lemon peel twist to add brightness and hint of aroma to the drink.
Because this cocktail only has one ingredient (if you don’t count the ice), it is imperative to use the best possible vodka. A top-shelf variation works best so as to better smooth out its flavors on the palate.