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Aug 13, 2010 02:18 AM

Best Classic Dry Martini in London?

Just moved from LA to London and having no luck finding a good dry martini, just good gin, with only the tiniest hint of vermouth. Can't find anywhere here that knows how to make something that's not full of 5000 ridiculous mixers. Help! Thanks :) Hal (if it comes with good steak, even better)

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  1. milk and honey's the best i've had, but then again i'm not huge on the whole 'tiny amount of vermouth' school. i'm more of a 4:1 ratio guy

    3 Replies
    1. re: t_g

      Duke's Hotel on St James's Place, simply the best I've come across in London. Surely you need a good bottle of red to go with that steak though??

      1. re: LotsC

        thanks! Well yes maybe a red with the steak, but you know, a very dry martini and a fine steak is a great combination :) One of the best in LA is Taylors; even Sinatra went there

        1. re: LotsC

          Duke's is the best in London, definitely. You might also get a good one at Rules, in the simply marvellous (but pricey) cocktail bar upstairs.

      2. Absolutely the Dukes...and watch how they add the twist of lemon at the end.

        1. Can anyone vouch for Hawksmoor's martinis? I went there and had a steak the size of my head and a great cosmo - hey that's chicks for you :-)

          Many many years ago I used to bartend in NYC and a regular taught me me the classic dry martini method - take martini glass, spray with soda water/seltzer from the gun, empty and place glass in freezer for a minute. Glass comes out perfectly frosted. Add a splash of vermouth, swirl around glass and discard. Large hand pour measure of gin (in those days Bombay Sapphire) + olive.

          1. Absolutely second the 'Dukes' recommendations. Costs a fortune but it worth it just to see how the smallest number of ingredients coupled with a minimalist economy of technique can combine to make alchemy!

            Also worth a thought is 69 Colbrooke Row who do a "dry" Martini whereby the dryness of the martini is supplemented with a drop or two of tannin extract made by crushing grape pips in the 'lab' upstairs. An interesting riff on a classic which delivers an intelligent variation without abusing the point of the drink.

            Finally, can I secong t_g ? Very recently I discover that a "Dry Martini" is named that way simply because it was made with French (dry vermouth) rather than the Italian (sweet vermouth) that was the stock in trade at the time. The original recipies call for something like half and half. This has led me on a recent blitz-mission to start to ask for proper amounts of vermouth to be put into my martinis, in turn triggering a re-appraisal as to whether the "very dry" drinks I've been demanding all these years were really anything more than an affectation. Perhaps we have become simply fetishistic about the whole 'dryness' thing, doing it as a kind of cocktail-snobbery/machismo, and it's time to reintroduce ourselves to martinis as a vermouth-based drink and, if we do simply want to drink an ice-cold glass of gin, at least call it for it is.


            3 Replies
            1. re: Gareth_UK

              I'm absolutely with you on that! It's all a matter of personal choice and if people don't like to taste much vermouth then that's certainly not wrong, but yes, I've read the same thing about the origin of the name 'dry' martini, and if I just want gin I order gin on the rocks, but surely the point of a martini is to taste both the gin AND the Martini?

              Cos... I think Martini is yummy!

              1. re: chochotte

                haha good work guys! yeah i think the whole 'just look in the direction of vermouth' thing is kinda played out + a lil 90s. vermouth is nice! it's not a cocktail if yr just tasting 1 ingredient.

                1. re: t_g

                  If it's any help, I just had The Perfect Dirty Martini at Rules. It's a gorgeous bar, feels a bit 'in the know'. Made with Ketel and two whole spoons of the olive brine. Very smooth. So smooth in fact I had to have another ;)

                  Boyf had a G&T with Berry Bros London 3, which was exceptionally clean. And the bartender, while I was wating for boyf, gave me the dregs of the Bloody Mary he was mixing for another table to try - one for the future as it was lovely, and as is proper had the kick of raw horseradish.

                  My new pre-theatre spot. Only annoyance is they stop serving bar snacks after 5pm. Weirdness.

            2. I love the Dukes martini (it was the first martini I ever tried), and still go there often for drinks.

              I actually went to the Connaught bar (the one with the 'best bartender in the world') and had an amazing classic dry, as well as one with a bit of bitters (they have about 10 different bitters on offer -- from orange to lavender).

              1 Reply
              1. re: brokentelephone

                I would agree with that the martini made at the connaught bar is excellent. Everything is prepared in front of you (whether or not you are at the bar itself) as they bring the trolley of mixers to your table and mix it to your preference.