Hokkaido Botanical Dry Martini Recipe — Japanese Craft Gin Classic

Hokkaido Botanical Dry Martini is the classic that exposes a gin's soul. Yuki no Mado's Daisetsuzan botanicals come through cleanly — barely cut by the vermouth.

Recipe

1. Chill a mixing glass
2. 60ml Yuki no Mado gin
3. 10ml dry vermouth (Dolin Dry recommended)
4. Add ice, stir 20 times
5. Strain into a chilled martini glass
6. Garnish: lemon peel (preferred) or one olive

Tips

• 6:1 gin-to-vermouth is dry. For drier, "wash" the glass with vermouth and discard
• Stirred not shaken — shaking introduces too much air for clear gin showcase
• Frozen gin straight from the freezer makes a colder, viscous martini