A cocktail just like James Bond would order. What drink are we talking about? Simple—the legendary Dry Martini. Just a few steps are all it takes to create this mixology classic evoking the story of one of cinema’s most iconic characters: 007, the UK secret agent serving Her Majesty, created by Ian Fleming.
Fun fact
James Bond has been portrayed by many movie stars over the years, and he is often remembered for his love of the Dry Martini, the iconic cocktail best enjoyed in a classic, super-chilled martini glass with an olive and a twist of lemon. This timeless cocktail, when paired with the gourmet touch of the Emilia piada, creates a minimalist combination bordering on perfection. While the world’s most famous secret agent actually prefers the Vesper Martini —a version created by his author—we are keeping it simple with this classic evergreen version.
How to make it
With its unmistakable dry and slightly sharp flavor, the Dry Martini is made in just a few minutes using the Stir & Strain method. This method consists of mixing 3 parts gin and 1-part dry vermouth in a chilled mixing glass, then straining it into a martini glass that has been chilled in the freezer for 5 minutes beforehand.
Ingredients
- 60 ml gin
- 10 ml dry vermouth
- Lemon twist
- Ice
- Green olives
How to pair it
Yes, the perfect match for a Dry Martini is a warm piada stuffed with our Prosciutto Italiano. Thin, generous slices of prosciutto tucked inside a freshly made piada add the right balance of saltiness and refinement, perfectly complementing the bold flavor of the Martini. The secret, in addition to using high-quality cured meats, lies in making a great homemade piada.
Piada recipe
Ingredients
- 500g all-purpose flour
- 100 ml milk
- 100 ml lukewarm water
- 1 tablespoon baking soda
- 80g lard
- 1/2 teaspoon salt
- In a bowl, mix the flour with the salt and baking soda. Add the softened lard (soften at room temperature) and mix the dough with your hands for best results.
- Gradually add the warm milk and water. Knead the dough for at least 10 minutes.
- Shape the dough into a ball and let it rest, covered with a dish towel, at room temperature for at least 30 minutes. Divide it into 10 small balls to make smaller piadas. Cook each for 2 minutes per side, then store in a sealed bag. After a few minutes, fill them with culatello.
What are you waiting for? Give in to temptation!
