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Dry Martini / 干马天尼

Difficulty / 难度： ★★★☆☆

Technique / 技法： Stir / 搅拌法

History / 背景

The Dry Martini is arguably the most iconic cocktail in history, with roots tracing back to the late 19th century. Its exact origin is debated — some credit the Martinez cocktail from the 1860s as its predecessor, while others attribute it to bartender Martini di Arma di Taggia at the Knickerbocker Hotel in New York around 1911. Over the decades, the Martini has evolved from a sweeter, vermouth-heavy drink to the bone-dry, gin-forward classic we know today. It became a symbol of sophistication, famously associated with James Bond (who preferred his "shaken, not stirred" — though purists insist on stirring).

干马天尼堪称鸡尾酒史上最具标志性的酒款，其起源可追溯至 19 世纪末。关于它的确切来历众说纷纭——有人认为 1860 年代的 Martinez 鸡尾酒是其前身，也有人将其归功于 1911 年前后纽约 Knickerbocker 酒店的调酒师 Martini di Arma di Taggia。经过数十年的演变，马天尼从一款偏甜、味美思比例较高的饮品，逐渐变为如今以金酒为主导的极干经典款。它成为优雅品味的代名词，因詹姆斯·邦德的名言"摇匀，不要搅拌"而广为人知——尽管纯粹主义者坚持认为马天尼应当搅拌调制。

Ingredients / 配料

Ingredient / 配料 ml oz
Gin (London Dry) / 金酒（伦敦干型） 60 ml 2 oz
Dry Vermouth / 干味美思 10 ml ⅓ oz

Note / 备注： For a Vodka Martini, substitute gin with 60 ml (2 oz) vodka. 如需调制伏特加马天尼，将金酒替换为 60 ml（2 oz）伏特加即可。

Glassware / 酒杯

Martini glass or coupe / 马天尼杯或碟形杯

Garnish / 装饰

Orange peel twist or green olive / 橙皮卷或绿橄榄

Instructions / 调制步骤

English

  1. Chill a Martini glass or coupe by filling it with ice and cold water; set aside.
  2. Fill a mixing glass with plenty of ice cubes.
  3. Pour in 60 ml gin and 10 ml dry vermouth.
  4. Stir gently and continuously for about 30–40 seconds until well chilled and properly diluted.
  5. Discard the ice water from the chilled glass.
  6. Strain the cocktail into the chilled glass using a Hawthorne or julep strainer.
  7. Express an orange peel twist over the drink and drop it in, or garnish with a green olive on a cocktail pick.

中文

  1. 将马天尼杯或碟形杯中放入冰块和冷水进行冰镇，放置一旁。
  2. 在调酒搅拌杯中装入大量冰块。
  3. 倒入 60 ml 金酒和 10 ml 干味美思。
  4. 轻柔、持续地搅拌约 30–40 秒，直至充分冰镇且稀释适度。
  5. 倒掉冰镇杯中的冰水。
  6. 使用霍桑隔冰器或朱利普隔冰器将酒液滤入冰镇好的酒杯中。
  7. 在酒液上方拧挤一片橙皮释放精油后投入杯中，或用鸡尾酒签串一颗绿橄榄作为装饰。

Pro Tips / 专业小贴士

  • Stir, don't shake — Stirring keeps the drink crystal clear and silky. Shaking introduces air bubbles and makes it cloudy. 搅拌，不要摇晃 —— 搅拌能保持酒液清澈丝滑。摇晃会引入气泡，使酒液变得浑浊。

  • Chill everything — Use a frozen glass and make sure your gin is well chilled. Temperature is everything in a Martini. 充分冰镇 —— 使用冰冻过的酒杯，确保金酒充分冷却。温度是马天尼的灵魂。

  • Vermouth ratio is personal — A "wet" Martini uses more vermouth (up to 1:3); an "extra dry" Martini uses just a rinse of vermouth or none at all. 味美思比例因人而异 —— "湿"马天尼使用更多味美思（最多 1:3）；"极干"马天尼只用少许味美思涮杯，甚至完全不用。

  • Fresh vermouth matters — Vermouth is a fortified wine; once opened, store it in the refrigerator and use within 4–6 weeks. 味美思要新鲜 —— 味美思是一种加强型葡萄酒，开瓶后请冷藏保存，并在 4–6 周内用完。

Common Variations / 常见变体

Variation / 变体 Description / 说明
Vodka Martini / 伏特加马天尼 Replace gin with vodka. / 将金酒替换为伏特加。
Dirty Martini / 脏马天尼 Add 10–15 ml olive brine. / 加入 10–15 ml 橄榄盐水。
Perfect Martini / 完美马天尼 Use equal parts dry and sweet vermouth (5 ml each). / 使用等量干味美思和甜味美思（各 5 ml）。
Gibson / 吉布森 Garnish with a cocktail onion instead of olive or twist. / 用鸡尾酒洋葱代替橄榄或果皮卷装饰。
Wet Martini / 湿马天尼 Increase vermouth to 20–30 ml for a softer, more aromatic drink. / 将味美思增加至 20–30 ml，口感更柔和芬芳。

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