A dry, pale fortified wine aromatized with herbs and botanicals, produced primarily in France. It is the essential modifier in the classic Martini and has a crisp, floral, and subtly herbal flavor.

A low-alcohol aperitif combining equal parts sweet and dry vermouth topped with soda water. An elegant and light pre-dinner drink from the early 20th century, often called the poor man's champagne.

Addington

The Adonis served dry -- fino sherry's mineral salinity and dry vermouth's herbal edge create an ultra-low-ABV aperitif of elegant complexity.

Adonis Dry

A Scotch Manhattan dating to 1900 that balances sweet and dry vermouths around smoky malt, drinking stirred and bittersweet with a soft whisper of peat.

Affinity

A lunchtime favorite of the Round Table set, this three-part stir of rye, dry vermouth, and pineapple juice is surprisingly dry and grainy with a tropical fruit lift.

Algonquin

A delicate Savoy Cocktail Book equal-parts sipper — gin and dry vermouth at perfect parity with just a hint of maraschino — producing a bone-dry, herbal, lightly floral Manhattan variation.

Allies Cocktail

Aquavit's distinctive caraway and dill character in a dry Martini format -- herbaceous and Scandinavian with a citrus-aromatic finish.

Aquavit Martini

A bone-dry gin martini variant lifted by orange bitters and a briny olive, the Astoria reads as a crisper, more aromatic sibling to the standard Dry Martini.

Astoria

A 50/50 gin-to-dry-vermouth Martini variation with orange bitters -- named for the Waldorf-Astoria, elegant and perfectly balanced.

Astoria Bianco

A Brazilian tropical classic — a miniature Piña Colada dressed up with a dash of dry vermouth, which cuts through the cream and pineapple with unexpected herbal acidity, producing a cocktail at once familiar and surprising.

Bahia Cocktail

A featherweight stirred aperitif from 1890s Yokohama pairing nutty Amontillado sherry with dry vermouth and two dashes of bitters, delivering dry, savory elegance at low proof.

Bamboo

The 1886 Bamboo Cocktail in its strictest 50/50 form -- fino sherry and dry vermouth with two kinds of bitters, a low-ABV Martini ancestor.

Bamboo 50/50

A Brooklyn-neighborhood Manhattan descendant swapping amaro for Cynar and leaning on dry vermouth, producing a drier, more vegetal cousin with maraschino's nutty lift.

Bensonhurst

A stirred Irish whiskey classic splitting the spirit with dry vermouth and anointing it with Peychaud's and absinthe for a dry, anise-perfumed sipper.

Black Thorn

A Savoy Cocktail Book classic pairing Irish whiskey with dry vermouth — unusual and compelling — with Peychaud's bitters and a whisper of absinthe. Herbal, dry, and quietly complex with the gentle character of Irish whiskey.

Blackthorn

The classic Old Pal riff -- rye swapped for bourbon -- keeping Campari's bitter edge and dry vermouth's herbal dryness with added sweetness.

Bourbon Old Pal

A stirred Irish whiskey cocktail combining dry vermouth and Bénédictine, from the Savoy Cocktail Book era. The herbal liqueur softens the Irish whiskey's grain character into something complex and gently sweet.

Brainstorm

A pre-Prohibition Manhattan-martini hybrid shaking gin with orange juice and both vermouths, producing a soft, sunny sipper that drinks like a more botanical mimosa.

Bronx

A dry Manhattan variation pairing rye with French vermouth, maraschino liqueur, and a bitter amaro stand-in for the original Amer Picon, yielding a sharp, spirit-forward sip with nutty cherry depth.

Brooklyn

A variation on the Brooklyn cocktail -- rye with dry vermouth, maraschino, and a touch of Campari for a stirred Manhattan cousin.

Brooklyn No. 2

A Rome-born stirred aperitivo of gin, dry vermouth, and Campari — essentially a drier Negroni with crisper, more juniper-forward character and a pronounced citrus-bitter finish.

Cardinale

A Prohibition-era equal-parts gin cocktail with dry vermouth and green creme de menthe named for the legendary tenor Enrico Caruso.

Caruso

A distinguished Scotch cocktail from the Savoy Cocktail Book — Scotch whisky stirred with dry vermouth and ruby port, finished with Peychaud's bitters. Smoky, vinous, and elegantly complex, with the port adding deep fruit and the Scotch providing backbone.

Chancellor

A low-ABV aperitif from Hugo Ensslin's 1916 Recipes for Mixed Drinks combining dry vermouth, Bénédictine, and absinthe. Delicate and herbaceous, it rewards those who seek complexity without brute strength.

Chrysanthemum

A Hugo Ensslin classic from 1916 -- dry vermouth with Benedictine and a whisper of absinthe for a floral, herbal, low-ABV masterpiece.

Chrysanthemum Fresh

A Parisian hotel-born stirred drink that joins gin and dry vermouth with equal parts apricot brandy and orange liqueur, landing floral, stone-fruited, and elegantly sweet.

Claridge

Chile's elegant answer to the Martini — pisco stirred with dry vermouth and orange bitters, the Clarito showcases the pisco's floral, fruity character without the acidity of its famous sibling the Pisco Sour. Simple, delicate, and frequently overlooked.

Clarito

An Edwardian-era aperitif pairing dry vermouth with fino sherry, a kiss of maraschino, and orange bitters, yielding a pale, saline, nutty stirred drink full of nuance.

Coronation

The second Coronation variation from Harry Craddock — sherry and dry vermouth with a barspoon of maraschino and orange bitters, producing a nutty, dry, complex low-ABV aperitif of understated elegance.

Coronation No. 2

Named for New York's legendary Delmonico's Restaurant, this Savoy Cocktail Book stirred classic combines gin, cognac, and both vermouths with a dash of orange bitters — a proto-Martini with brandy depth and perfect balance.

Delmonico

A pre-Prohibition equal-parts vermouth cocktail of understated elegance — the combination of dry and sweet vermouth with maraschino and orange bitters creates a low-ABV stirred drink of genuine sophistication, ideal as an aperitif.

Diplomat

A savory spin on the Dry Martini splashed with olive brine that softens gin's edge into a salty, umami-laced sipper with briny depth and a dry botanical finish.

Dirty Martini

A steelier version of the Manhattan that trades sweet vermouth for dry, leaving rye's spice and Angostura's bitters exposed beneath a glinting lemon twist.

Dry Manhattan

The archetypal stirred cocktail: gin kissed with a whisper of dry vermouth, strained ice-cold, and garnished with an olive — crisp, bracing, and built to showcase the spirit.

Dry Martini

A Scottish cousin to the Dry Martini where Scotch whisky stirs with dry vermouth and orange bitters, coming out malty, bone-dry, and whisper-thin with a lemon lift.

Dry Rob Roy

A sophisticated vermouth-forward aperitif — equal parts dry and sweet vermouth stirred with orange bitters. Low-ABV, elegant, and ideal before dinner, the Duplex showcases vermouth as a spirit in its own right.

Duplex

A Havana cocktail of the 1920s honoring Cuba's presidents, blending light rum with dry vermouth, orange curaçao, and a touch of grenadine into a rosy, stirred aperitif.

El Presidente

A modern botanical martini stirring gin with dry vermouth and elderflower liqueur into a crisp, perfumed sip laced with honeyed white-flower aromatics.

Elderflower Martini

An autumnal stirred cocktail built on Calvados — French apple brandy — with both vermouths and a Campari blush. Named for the season it evokes, with orchard fruit, bitter complexity, and the bittersweet mood of harvest time.

Fallen Leaves

The Fifty-Fifty Martini restores vermouth to its rightful co-starring role — equal parts gin and dry vermouth with orange bitters, it echoes the pre-Prohibition wet Martini and rewards those who believe vermouth is not merely a rinsing agent.

Fifty-Fifty Martini

A dry, herbaceous gin cocktail from Harry Johnson's 1882 Bartender's Manual. Bénédictine adds an herbal, honeyed note that elevates the classic martini template into something more complex.

Ford Cocktail

A pre-Prohibition martini variation splitting sweet and dry vermouth against London gin with a dash of absinthe, yielding a botanical, lightly licorice-tinged stirred aperitif.

Fourth Degree

A bone-dry martini distinguished only by its garnish — a pickled cocktail onion — whose vinegary brine turns the drink subtly savory and umami.

Gibson

The simplest of the classic gin-vermouth riffs — gin and French dry vermouth in a generous 2:1 ratio, stirred cold and served with a lemon twist for a bracing, herbaceous aperitif.

Gin and French

A low-proof aperitif from Harry McElhone's 1927 recipe book blending amontillado sherry, dry vermouth, and a dash of peach bitters. Named after the famous West Virginia resort hotel.

Greenbriar

A Bronx cocktail with a dash of Angostura — gin, both vermouths, and orange juice stirred to a soft, bittersweet balance that reads gentler than a martini.

Income Tax

A Savoy-era martini variation juggling gin, both vermouths, orange curaçao, lemon, and Angostura, delivering a layered, bittersweet sip that pulls in every direction at once.

Journalist

A tequila-based Negroni variation popularized by Gary Regan, stirring blanco tequila with Campari, both vermouths, and a dash of Angostura for a rose-tinted, bittersweet aperitivo.

La Rosita

A 1920s fencer's Negroni variation splitting the sweet vermouth into dry vermouth and orange curaçao, giving the classic a drier, sharper, more citrus-forward spin.

Lucien Gaudin

Mezcal replaces rye in the Old Pal -- smoke meets bitter Campari and dry vermouth in a stirred equal-parts cocktail of wonderful complexity.

Mezcal Old Pal

A vintage equal-parts cocktail from the Savoy Cocktail Book era combining cognac, peach brandy, and dry vermouth with a dash of absinthe. Fruity, dry, and deceptively complex.

Moonraker

A bone-dry martini variation that replaces a rinse of absinthe with a full quarter ounce poured into the glass. The result is a gin martini with unmistakable anise depth, for those who like their drinks with character.

Obituary

A dry Prohibition-era sibling to the Boulevardier swapping sweet vermouth for dry, leaving Campari and rye to duel in a bracingly bitter, stripped-down sip.

Old Pal

A balanced take on the Manhattan that splits sweet and dry vermouth against rye, smoothing the drink's edges into a drier, more nuanced stirred sip with a cherry finish.

Perfect Manhattan

A vintage take on the Martini that balances sweet and dry vermouth against gin with a whisper of orange bitters, landing softer and more aromatic than its bone-dry descendants.

Perfect Martini

The Perfect Rob Roy splits the vermouth between sweet and dry, creating a drier, more complex version of the classic Scotch Manhattan. The balanced vermouth softens the Scotch without fully sweetening it.

Perfect Rob Roy

A Perfect Manhattan with rye -- equal parts sweet and dry vermouth create a drier, more complex balance alongside rye's spice.

Perfect Rye Manhattan

Pisco in the Martini format -- the grape spirit's floral, fruity character creates a lighter, Southern Hemisphere take on the classic.

Pisco Martini

A gin-Martini variation with Benedictine's herbal complexity and orange bitters -- sophisticated and spirit-forward with herbal depth.

Poet's Dream

A stirred royal-themed classic where gin and dry vermouth are sweetened by Benedictine's honeyed herbal liqueur, giving the Martini framework a softer, spice-driven finish.

Queen Elizabeth

A sleek, low-ABV stirred aperitif from Harry Craddock's Savoy Cocktail Book that mates nutty Amontillado sherry with dry vermouth and a dash of orange bitters for a savory, elegant pre-dinner sip.

Reform Cocktail

The Martini in reverse -- dry vermouth takes the lead with gin as supporting player, creating a delicate, low-ABV aperitif of remarkable elegance.

Reverse Martini

A classic from the Savoy Cocktail Book combining gin with both vermouths and a touch of Bénédictine. The herbal liqueur ties together the botanical gin and fortified wines into a silky, complex stirred cocktail.

Rolls Royce

A pre-war Parisian classic stirring dry vermouth with kirschwasser and grenadine into a pale, bone-dry sip where stone-fruit cherry aromatics meet a pomegranate blush.

Rose

Gary Regan's tequila-forward cousin of the Negroni, stirring blanco tequila with Campari and both vermouths for a dry, bittersweet, desert-hued aperitivo.

Rosita

A Japanese-inspired Martini variation that incorporates lychee liqueur for a floral, tropical sweetness — dry and elegant, with gin's botanical backbone softened by the delicate perfume of lychee and just a touch of vermouth and lemon for balance.

Sakura Martini

A pre-Prohibition gin cocktail from the 1930 Savoy Cocktail Book combining gin, both vermouths, orange juice, and Grand Marnier. The 'straight' version uses Grand Marnier while the 'curled' version uses orange curaçao.

Satan's Whiskers

A Prohibition-era Paris invention that christened America's newly outlawed drinkers, pulling rye, dry vermouth, lemon, and grenadine into a pink, tart, low-sugar sour.

Scofflaw

The egg-white variation of the classic Bronx that wraps gin, both vermouths, and orange juice in a silky foam, lending the Prohibition staple a creamy, frothy elegance.

Silver Bronx

One of the oldest cocktails to pair gin with vermouth, the Turf Club predates the Martini itself — dry vermouth and a whisper of maraschino and absinthe transform gin into something bracingly elegant, a window into pre-Prohibition sophistication.

Turf Club

A pre-Prohibition gin-and-dry-vermouth martini variant laced with maraschino and absinthe, landing herbaceous, aromatic, and more complex than its short ingredient list suggests.

Turf Cocktail

An elegant pre-Prohibition Martini variant where dry vermouth meets a whisper of maraschino and absinthe over gin, producing a dry, perfumed sip with nutty cherry and faint licorice.

Tuxedo

A martini variation from Harry Craddock's 1930 Savoy Cocktail Book adding maraschino, orange bitters, and a dash of absinthe to equal parts gin and dry vermouth. More floral and complex than a classic dry martini.

Tuxedo No. 2

A bistro-style Parisian aperitif where dry vermouth and crème de cassis lean into soda water, giving berry sweetness a crisp, herbaceous, low-proof backbone.

Vermouth Cassis

A stirred or shaken mix of vodka and a whisper of dry vermouth, finished with an olive — icy, clean, and unapologetically spirit-forward in the Bond tradition.

Vodka Martini

A spare three-ingredient Prohibition-era stirred cocktail that layers the botanical brightness of gin with the almond-cherry depth of maraschino and the crisp herbal dryness of French vermouth.

White Cargo

A Prohibition-era Scotch cocktail combining dry vermouth, grenadine, absinthe, and orange bitters. Named after the WWI slang for a high-velocity shell that arrived and exploded simultaneously.

Whizz Bang

An old collegiate martini variation layering gin and dry vermouth with a hint of maraschino and orange bitters, yielding a dry, lightly nutty stirred sip finished with lemon oils.

Dry Vermouth