#ByeDryJanuary! Our Dry Cocktail and Martini Recs

#DryJanuary is just about over—did you make it? We participated too….in our own way. We dove headfirst into some delicious dry cocktails to ease ourselves into the new year. And according to our calendars, you all are nearly ready to join us!

Surprisingly, “dry” is complimentary when it comes to drinks. A dry taste refers to a lack of sweetness in a wine, beer or liquor. And “dryness” doesn’t imply there’s a lack of flavor—in fact, the flowery juniper notes in gin are even more pronounced. Dry gins and vodkas can be mixed with sweet gins and vodkas for a more balanced flavor, or they can be used as the sole base of a drink. Traditional martinis, for example, would now be considered more “wet” than “dry,” because they typically contained equal parts gin and vermouth. What about dry martinis? The dryer you order your martini, the less vermouth your bartender will use.

One of our favorite dry gins hails from London—Beefeater and its iconic red label is a must-have at any party. Our Beefeater drink of choice? A dirty martini! The herbaceous notes of a dry gin pair beautifully with a salty olive brine. Pour gin and vermouth (ratio up to you!) into a shaker with ice. Add just a dash or two of brine from the olives (no bitters necessary!), shake and pour. Garnish with a toothpick of olives. According to bar lore, an even number of olives does not bode well, so we suggest either one or three. And voilà! Dry gin, served dirty.

Vodka has a much milder taste than gin—simple, clean, dry (ahhh). Shake up a mixture of vodka and vermouth plus a couple dashes of bitters. Vodka is the perfect clear, neutral base for a light lemon flavoring. Opt for lemon bitters and add a lemon rind or two to the shaker to impart a bright, citrusy essence. Garnish with a twisted lemon peel because who wants a drink without a little pizzazz?

Gin and tonic go together like…well, gin and tonic. It’s a classic combo for a reason—it’s buzzy, chilled herbaceous goodness. Traditional gin and tonic includes a squeeze of lime juice and maybe a line garnish. We like to add an extra herb or two, and we find mint is a welcome addition to the glass.