Gin Martini

• 2 Oz Gin
• 0.5 Oz Dry vermouth
• 3 drops of orange bitter
• Garnish with lemon twist

History

The Martini is one of the most storied cocktails in mixology, evolving from gin-heavy, sweet-vermouth-driven recipes of the 1880s into the dry, crisp versions we know today. Early recipes universally included orange bitters, creating an aromatic link between gin’s botanicals and vermouth’s herbal character. As tastes shifted toward ultra-dry martinis, bitters were often left out—but many bartenders now revive the original formula to restore the cocktail’s lost complexity. The “true” Martini, many argue, is incomplete without bitters.

What Orange Bitters Bring to the Drink

Orange bitters lift the Martini’s aromatics with citrus oils, gentle spice, and a touch of bitterness. They bring harmony between gin and vermouth, adding brightness and elegance. Instead of competing with the botanicals, the bitters elevate them, resulting in a Martini that smells more alive, tastes more balanced, and recalls its historic form.

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