Presented by Cooks’ World and Pinnacle Wine & Liquor 

Regular readers of the Libation Lounge know that one of my drinking crusades is to restore the dignity and worth of vermouth in the American public’s eye. Vermouth is a noble aperitif in Italy, France, and Spain but is misunderstood and criminally maligned in the United States. I hope this style of Martini will change some minds. 

There are variations on the theme of a “wet” Martini. It may refer pejoratively to a “dry” Martini mixed with more dry vermouth than a drinker prefers; in that context, “wet” is an unfortunate error. However, several versions of a “fifty-fifty” Martini also exist, including this week’s feature. Yes, these are made on purpose, half vermouth and half gin, and they can be delicious.

Here’s the secret: The good ones use more than dry vermouth, and the choice of gin (they’re almost always gin) may also vary. You’ll see at least one more of these here before long. 

This wet Martini is a recipe refined by Nialls Fallon of Manhattan’s Eel Bar and featured by New York Times restaurant critic Pete Wells in a recent column. What I love most is its use of vermouth blanc (see my August 2, 2024 post for more about this treasure), along with the more expected dry vermouth and a dash of orange bitters. Since only half of the recipe is London Dry Gin, this perfectly uses my favorite high-proof gin, Sipsmith’s VJOP (Very Junipery Over Proof) Gin. 

WET MARTINI
1½ oz London Dry Gin (Sipsmith VJOP)
¾ oz Blanc Vermouth (preferably Dolin) 
¾ oz Dry Vermouth (also preferably Dolin)
2 dashes Orange bitters

Combine the ingredients in a mixing glass with plenty of ice and stir about 100 revolutions or until frigidly cold. Strain the drink into a chilled Nick and Nora mini-coupe (as in the photos) or a small Martini glass. Peel a strip of zest from a fresh orange with a vegetable peeler. Hold the peel over the drink (skin-side facing the glass) and give it a quick squeeze to express its oils onto the drink’s surface. Discard the peel and enjoy the Wet Martini!

If you love this drink, make yourself another—it’s pretty petite. However, I urge you to stop well short of six. Just ask Nick and Nora… 

About our Cocktail of the Week partners—shop local and independent!
Cooks’ World and Pinnacle Wine & Liquor are less than a mile from each other, on Monroe Avenue near Twelve Corners in Brighton.

Cooks’ World, in business since 1978, is Rochester’s premier retailer of dining, kitchen, and cooking products, including a complete selection of glassware, mixology tools, and accessories for wine and spirits lovers. Follow Cooks’ World on Facebook and Instagram. Sign up here to receive Cooks’ World’s daily email specials and other news. 

Pinnacle Wine & Liquor, in business since 1997, offers a thoughtfully curated selection of spirits and wine from around the world, with a savvy staff to assist in your selection and encourage you along your cocktail and wine journey. Follow Pinnacle on Facebook and Instagram. For the inside track on Pinnacle’s spirits sales, send two text messages to (585)765-7546:
— Text the word “bourbon,” to receive weekly text messages offering the chance to buy rare or allocated whiskies or special prices on popular products.
—Text the word “spirits,” to receive roughly monthly offers on fine spirits other than whiskies.

Shout out to the official supplier of elegant clear ice to the Libation Lounge: My friend Ralph DiTucci of Cristallino Premium Ice and Grace & Disgrace.