Pour Catz® Dry Gin, Dry Vermouth and Angostura® orange bitters in a mixing glass, filled with ice cubes, until very cold. Stir well to chill and strain into a pre-chilled cocktail glass, retro style. Squeeze the oils from a lemon peel into the mixture and discard the peel or serve garnished with olive(s)
The first mention for a Dry Martini dates back to 1904 when it appeared in Frank P. Newman's AmericanBar Recettes des Boissons Anglaises et Americaines, one of the most authorative cocktailbooks ever published. Newman describes the Dry Martini as a composition of equal measures of gin and dry vermouth, with the addition of 3 dashes Angostura® aromatic bitters or orange bitters. Newman suggests furthermore to serve the Dry Martini with lemon peel, cocktail cherry or an olive, depending on the consumer's taste.