E.B. White called it the “elixir of quietude,” and while the dry martini is one of the most popular mixed drinks of our time, its origins are intensely debated.
One theory suggests that the drink was named after the bartender who invented it at the Knickerbocker Hotel in New York City. Another theory says that it was named for a popular drink at a San Francisco hotel that patrons would enjoy before taking a ferry to the nearby town of Martinez.
Whatever its origins, the dry martini rose quickly in popularity during prohibition. Because gin was one of the easiest spirits to illegally manufacture, the cocktail soon became the predominant drink of choice in the U.S. When prohibition ended and quality gin became available, the drink quickly evolved to be much drier.
While the dry martini lost popularity during the late 70s and 80s, it had a strong resurgence in the 90s and remains a popular staple at bars across the country.
Celebrate National Dry Martini Day with this classic martini recipe!
Classic Dry Martini
2 ½ oz gin½ oz dry vermouth
Olives for garnish
Add ingredients to an ice-filled cocktail shaker and shake well to blend. Strain into a chilled martini glass, and garnish with olives!
