Consisting of gin or vodka and dry vermouth, the martini became popular in the 20th century, but with each passing decade, it’s becoming drier due to the reduced use of vermouth.

To upgrade your martini, take inspiration from its classic version from around 1930 to 1950, which featured 2.5 parts gin to 1 part dry vermouth, orange bitters, and a lemon twist.

To craft the drink, former NoMad Hotel bartender Matt Seigel adds orange bitters to 1 ounce of dry vermouth and 2.5 ounces of gin and stirs it with ice in a frozen mixing glass.

He then serves the martini in a coupe with a lemon twist. The cocktail tastes delicious thanks to the increased amount of dry vermouth and the additional dash of orange bitters.

Dry vermouth, a fortified wine with botanicals goes well with gin, while the orange bitters bring out the citrus notes hidden in the gin and vermouth, brightening up the cocktail.