50/50 Martini

A 50/50 Martini is made up of equal parts gin and dry vermouth, with a dash of orange bitters and lemon twist garnish.

The classic dry Martini is made up of the same ingredients but with ratios that range from 3:1 to 8:1 parts gin to vermouth. Though early iterations of the cocktail were more vermouth heavy, the exact origins of the classic are hazy, with several theories placing the cocktail’s genesis in assorted pre-Prohibition bars ranging from San Francisco to New York City. 

Some historians point to the 19th-century copper-hued classic, Martinez, made with equal parts Old Tom gin and sweet vermouth, as the precursor to a dry Martini. The standard combination of dry gin and dry vermouth, with the occasional bitters addition, likely took form in the late 1800s. It has since become one of the most popular cocktail templates for experimentation.

The 50/50 Martini variation first appeared in print in Harry Craddock’s 1930 The Savoy Cocktail Book. However, in the decades after, vermouth fell out of fashion and the gin-forward dry rendition proved to be the favored go-to.

The classic cocktail revival, in the early 2000s, helped to resurrect the 50/50. Cocktail pioneer Sasha Petraske of New York City’s influential Milk & Honey is often credited for helping to bring this classic back to the bar. He supposedly put the drink on the menu after seeing it being served during a visit to London.

Why does the 50/50 Martini work?

Employing equal parts gin and dry vermouth renders this a lower-alcohol, more sessionable Martini variation. 

The choice of gin and vermouth, as well as the bitters used, will determine much of the flavor profile in this aperitif-style cocktail. Using a London dry gin and classic French vermouth will result in a more traditional expression. A more assertive, botanical-forward style of gin, alongside an equally aromatic vermouth, will create a drink with more perfumed potency. 

The optional dash of orange bitters helps to balance the botanicals with a bright citrus zest while adding complexity to the overall drink.