Here’s a fun twist: while you’re cutting the vermouth, you’re amplifying the garnish. Classic extra dry martinis get a twist of lemon peel. That citrus oil is your new best friend. It lifts the entire drink.
If you see an olive, that’s also acceptable—but it’s a different vibe. A lemon twist says “I appreciate nuance.” An olive says “I’m here for the brine and the drama.” Both are valid, but for an extra dry, the twist is the classic choice.
Just don’t put a cherry in there. That’s a crime against martini-kind. Unless you’re making a Gibson, which has a cocktail onion. But we’re not going there today. Baby steps.
Extra Dry Wermut | Martini Dry | Martini Deutschland
