Stirred, not shaken: Celebrating an iconic drink on its driest day of the year

David Hudson

Submitted photo

Despite what 007 says, a classic martini is stirred, not shaken. Shaking aerates the drink, dilutes it more quickly and clouds the clarity. Stirring gives you a silky texture, subtle dilution and crystal-clear presentation.”

Whether you’re channeling James Bond or your most theatrical inner mixologist, the dry martini remains a symbol of sophistication, simplicity and just a little mystery. With National Dry Martini Day falling on June 19, it’s the perfect excuse to slow down, pour yourself something crisp and celebrate the most iconic cocktail in history.

At the Drunk Shakespeare Society, we know a thing or two about gin-fueled brilliance. One of our actors downs five shots before attempting to perform Shakespeare live. If you like your martinis dry and your theater unhinged, you might want to join us.

But what makes a dry martini? And more importantly, what makes it perfect?

A classic in composition

At its most basic, a dry martini is made with gin and a small amount of dry vermouth, stirred with ice and served straight up in a chilled glass. But within that structure lies endless possibilities and a few landmines.

The traditional dry martini recipe calls for:

• 2 1/2 ounces London dry gin
• 1/2 ounce dry vermouth (such as Dolin, Noilly Prat or Martini & Rossi Extra Dry)
• Lemon twist or olive for garnish

Stir with ice for about 30 seconds until well chilled, then strain into a coupe or martini glass. Garnish to taste and sip slowly. This is a drink built for reflection, not rapid hydration.

Dry, extra dry, bone dry: What’s the difference?

The “dryness” of a martini refers to the amount of vermouth. The less vermouth, the drier the martini. An extra dry martini might have just a few drops. A bone-dry martini might involve merely waving the vermouth bottle near the glass.

A quality vermouth adds floral, herbal and sometimes briny notes that round out the gin’s bite. And speaking of gin…

It starts with the gin

A proper dry martini lives and dies by the gin you choose. Classic London dry gins like Beefeater, Tanqueray or Bombay Sapphire bring juniper and citrus-forward profiles. More modern or American gins, like St. George Terroir or Barr Hill, might introduce botanicals like spruce tips, lavender or even honey.

Choose a gin you actually enjoy sipping on its own because in a dry martini, it’s the main event.

Shaken vs. stirred: Yes, it matters

Despite what 007 says, a classic martini is stirred, not shaken. Shaking aerates the drink, dilutes it more quickly and clouds the clarity. Stirring gives you a silky texture, subtle dilution and crystal-clear presentation.

That said, if you like your martini shaken, go for it. Cocktail snobs will survive.

Get your garnish game on

Lemon twist? Blue cheese olive? Gibson-style onion? Your garnish can subtly alter the drink’s character:

• Lemon twist: Brightens and lifts the gin’s botanicals
• Olive: Adds a savory, briny note (and a little snack)
• Cocktail onion (Gibson): Sweet and tangy, for the adventurous

Whatever garnish you choose, make it intentional. A sad, soggy olive from the back of the fridge is a crime against good booze.

On this National Dry Martini Day, take a break from the usual and raise a glass to clarity, class and a cocktail that’s stood the test of time. And if you want to see what happens when martinis and monologues collide, grab tickets to “Drunk Shakespeare,” where gin meets Juliet and the Bard gets buzzed. We perform Tuesday through Sunday at the Rose Theater in downtown Phoenix.

Editor’s note: Dirty martini connoisseur David Hudson is co-founder of the Drunk Shakespeare Society and co-creator, producer and director of “Drunk Shakespeare.”