Dry Martini: “Preferably made with Tanqueray No. 10 gin, this is an all-time favorite of mine that showcases the complex flavors of the botanicals in the gin for a unique martini. It is best finished with a citrus twist to enhance the aroma.”
- 90 milliliters Tanqueray No. Ten Gin;
- 15 milliliters dry vermouth;
- Three drops of orange bitters;
- A lemon peel garnish
- Stir and strain.
- Serve in a Martini glass.