Dry Martini Cocktail — The Cocktail Ontologist

Family

Louis' Mixed Drinks with Hints for the Care & Serving of Wines by Louis Muckensturm (1906, p.44)

2 liqueur-glasses	dry gin — Dry gin	base
2 dashes	orange bitters — Orange bitters	base
1 dash	curacao — Curacao	modifier
1 liqueur-glass	dry vermouth — French vermouth	modifier

Fill the mixing glass with ice, stir well, strain into a cocktail glass, squeeze lemon peel on top, and serve.

Garnish: Lemon peel

Ice: Ice

The World's Drinks and How to Mix Them by Hon. Wm Boothby (1908, p.26) — Boothby 1908

1 twist	lemon peel — lemon peel	acid
0.5 jigger	London dry gin — dry English gin	base
2 dash	orange bitters	bitter
1 whole	Olive — olive	garnish
0.5 jigger	dry vermouth — French vermouth	modifier

Stir the gin, French vermouth, orange bitters, and cracked ice until thoroughly chilled.
Strain into a stem cocktail glass.
Squeeze lemon peel over the top, add an olive, and serve.

Garnish: Olive and a twist of lemon peel

Ice: Cracked ice

Nose: Lemon and dry gin botanicals rise cleanly.
Palate: Boothby's equal-parts dry Martini still feels broad by later standards, but the absence of sweet vermouth gives it a distinctly modern, aperitif-facing edge.
Finish: The finish is dry, cool, and savory-herbal.
Summary: An early dry Martini checkpoint before the later march toward ever-greater gin dominance.

Jack's Manual by J. A. Grohusko (1908, p.31) — Grohusko 1908

0.5	London dry gin — high and dry gin	base
0.5	dry vermouth — French Vermouth	modifier
	ice — cracked ice	other

Ice: Cracked ice

Nose: Gin and dry vermouth rise with very little distraction.
Palate: This is an important pre-war Martini checkpoint because the dryness is now explicit and the drink is stripped to its core binary structure.
Finish: The finish is clean, herbal, and decisively dry.
Summary: A stripped-down Dry Martini from the tightening pre-war aperitif canon.

Jack's Manual by J. A. Grohusko (1910, p.48)

0.5 portion	dry gin — Source gives 50% dry gin.	base
0.5 portion	French vermouth — Source gives 50% French vermouth.	modifier
	ice — cracked ice	other

Ice: Cracked ice

Straub's Manual of Mixed Drinks by Jacques Straub (1913, p.25) — Straub 1913

1.5 jigger	dry gin — Booth's High and Dry Gin	base
1 jigger	French vermouth — French Vermouth	base

This is a strong pre-war checkpoint for the drier Martini line just as it consolidates into a recognisable modern form.

See also: Martini Cocktail, Gibson Cocktail