50/50 Martini

As the name suggests, a 50/50 Martini uses an equal one-to-one ratio of London Dry Gin and dry vermouth. This is a stark contrast to the modern dry martini, which often uses only a whisper of vermouth or none at all. This classic preparation highlights the botanical interplay between the fortified wine and the spirit.

A 50/50 Martini should absolutely be stirred, not shaken, to maintain a silky, viscous texture. Shaking introduces excessive air bubbles and chips off tiny shards of ice, which causes the drink to become cloudy and watered down too quickly. Stirring gently chills the cocktail while preserving its elegant clarity.

The 50/50 ratio was the standard for a Martini in the late 19th and early 20th centuries, but tastes shifted dramatically toward drier profiles over the decades. The Prohibition era and mid-century cocktail culture led people to associate masculinity and sophistication with using less and less vermouth. It wasn't until the classic cocktail renaissance of the 2000s that the 50/50 formula was properly revived.

Because the higher proportion of dry vermouth adds an herbal, slightly sweeter flavor, a lemon twist is an excellent garnish for a 50/50 Martini. The citrus oils cut through the botanical heaviness and brighten the profile. Alternatively, a classic cocktail onion can be used to turn the drink into a 50/50 Gibson.