The strength of a Martini varies depending on the recipe, but based on a specific example, a classic Martini can have an alcohol content of around 32 percent ABV.
A Martini is a classic cocktail typically made with gin and vermouth. The precise alcohol by volume (ABV) of a finished Martini is not a single fixed number, as it depends heavily on several factors:
- The ratio of gin to vermouth: More gin relative to vermouth results in a stronger drink.
- The ABV of the specific spirits used: Different brands of gin and vermouth have varying alcohol percentages.
- Dilution from ice: Whether the Martini is stirred or shaken, and for how long, affects the amount of water melted into the drink, reducing its strength.
Example: A Classic 3-Ounce Martini Strength
According to one analysis, a common Martini recipe yields a specific strength:
A 3-ounce Martini made with:
- 2.25 ounces of Tanqueray Gin (which is 47.4 percent ABV)
- 0.75 ounce of Noilly Prat Dry Vermouth (which is 18 percent ABV)
will, after being stirred with ice, result in a drink that proofs out at 32 percent alcohol, after rounding.
This specific example illustrates that even a standard recipe using typical spirits results in a drink with a significant alcohol concentration, roughly one-third alcohol by volume.
Factors Influencing Martini Strength:
- Spirit Selection: Using higher ABV gins or substituting vermouth with a dash can increase strength.
- Dilution: Stirring or shaking with ice adds water, lowering the final ABV. A well-chilled but minimally diluted Martini will be stronger than one heavily diluted.
- Recipe Ratios: Ratios can range from 2:1 (gin:vermouth) up to 15:1 or even "dry" Martinis with just a rinse of vermouth, all significantly impacting the final strength.
While 32 percent ABV is a figure derived from a specific, commonly cited example, it provides a benchmark for the significant alcoholic punch a well-made Martini can carry.
