1940 Dry Martini

As the twentieth century progressed, the Martini became increasingly dry. After Prohibition, the ratio had shifted from 2:1 to 3:1, which I think is the optimal Dry Martini spec. For this particular recipe, I encourage you to find a really beautiful gin to showcase over the standard London Dry options. I love the simplicity of a single olive on a pick here.

INGREDIENTS

2¼ oz. botanical new-style gin
¾ oz. dry vermouth
Brine, to taste (optional)
An olive, for garnish

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ABV LEVEL

Combine all in a mixing glass. Fill three-quarters up with ice and stir for 20 seconds. Strain into a stemmed cocktail glass. Put the olive on the end of a cocktail pick and place it in the glass.