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Dry Martini

Posted in: Drinks, Cocktails, Mixed Drinks,


With the holidays come tradition. When it comes to drinks, nothing is more traditional than the Dry Martini. On this segment of "What's Your Pleasure?," bartender Bill Jacques discusses the good old fashion martini.

No one can say for sure where the martini has its roots, but it is certain that the drink has grown to be one of the most popular cocktails. To be classified as a "classic" martini the following ingredients are required, gin, vermouth and a garnish of olives.

Jacques takes his drinks seriously and knows how to make the martini right. To him, that means cold and dry. When referring to a martini, using the term 'dry' pertains to how much vermouth is put into the drink. The less vermouth added, the drier the drink will be.

When preparing a dry martini, Jacques does something a bit unique. To begin, Jacque pours a little vermouth into the glass, then swirls it around to coat the glass before dumping it out.

"This lets people know it's a dry martini," says Jacques.

To ensure a cold and crisp drink, Jacques chills his olives, alcohol and glass before use. And, in the style of James Bond, Jacques gently shakes his martini. This too makes the drink colder rather than simply stirring the martini.

During your holiday meals and parties this season make sure you include the martini; it is the classic drink for a classic meal.


Dry Martini

6 ounces Dry Gin
Splash Dry Vermouth
2 Olives
Speed Cup
Martini Glass


1. Soak olives in gin for about 30 minutes ahead of time and chill along with the glass you will be using.
2. Pour a splash of vermouth into the glass you will use and swirl it around, then pour it out.
3. Fill the speed cup with ice. Pour gin into the speed cup while counting to 7, about 6 fluid ounces.
4. Attach the shaker top and gently shake the martini.
5. Remove the top part of the speed cup and pour liquid into chilled glass, filling it almost to the brim.
6. Add the 2 chilled olives to drink and enjoy.

Recipe courtesy of Bill Jacques, 2012.

About The Cook

Bill JacquesHaving been in the bar and restaurant business off and on for the past 25 years, I wanted to host a show to share some of my favorite drinks and cocktails that the audience could make in the privacy o

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