Dry Martini — The Cocktail Ontologist

Variants (2)

100 Cocktails: How to Make Them and What to Eat with Them by Anderson Fredericks (1931, p.8)

2.5 part	gin — Gin	base
1 dash	Angostura bitters — Angostura Bitters	bitter
1 part	dry vermouth — Dry Vermouth	modifier

Mix gin, dry vermouth, and bitters cold and serve in a cocktail glass.

The book calls the Dry Martini often the most sophisticated cocktail in the world and explicitly discusses non-alcoholic spirit substitutions in its addendum.

Famous New Orleans Drinks and How to Mix 'Em by Stanley Clisby Arthur (1938, p.49)

1 pony	dry gin — Dry gin	base
1 pony	French vermouth	base
0.5 tsp	orange bitters — Orange bitters	bitter
1 whole	olive or pearl onion — Olive or pearl onion	garnish

Mix in a bar glass with several good-sized lumps of ice and stir with a barspoon.
Strain into a chilled cocktail glass, garnish with an olive or pearl onion, and serve.

Garnish: Olive or pearl onion

Lineage reconciliation

Dry Martini [IBA] modern_spec_for · high confidence
Dry Martini [TheCocktailDB] modern_spec_for · medium confidence

See also: Sweet Martini

The source frames these as elastic recipes and allows non-alcoholic gin if preferred.