Exploring the Art of Dry Cocktails

What “dry” really means behind the bar — and why it’s more than just a buzzword.

In the evolving world of cocktails, few terms spark as much curiosity — and confusion — as the word “dry.” To unpack what it truly means and why it continues to matter in modern mixology, I sat down with bartender and dry-cocktail enthusiast Alexandr Maori, whose precision and clarity in the craft reflect everything this style of drink represents.

Ava Mitchel: Let’s start at the top — how would you define a “dry cocktail”?

Alexandr Maori: A dry cocktail is essentially one with little to no sweetness. It’s clean, crisp, and allows the character of the spirit to shine through. There’s minimal use of sugary ingredients like syrups or sweet vermouth. The idea is to create something sharp, elegant, and spirit-forward — less about masking flavor and more about refining it.

Ava: What are some classic dry cocktails you always come back to?

Alexandr: The Dry Martini, of course — it’s the standard-bearer. Then there’s the Gibson, which is similar but uses a pickled onion instead of an olive, and the Negroni, which, despite its richness, leans dry due to its bitterness and lack of added sugar. Each has its own identity, but they all share that minimal-sweetness profile.

Ava: A lot of people associate dryness with gin or vermouth. Is that always the case?

Alexandr: Not necessarily. Dryness is more about structure than spirit. While gin and vermouth are common in dry cocktails, you can absolutely build dry drinks with whiskey, tequila, even rum. It’s all in the balance — pulling back on sweeteners and emphasizing aromatics or bitterness.

Ava: So if someone wants to adjust a dry cocktail to their liking, where should they begin?

Alexandr: Start by tweaking the level of sweetness. A drop of syrup or splash of liqueur can soften the profile just a touch. Adding bitters or a hint of citrus can also brighten things up without making it “wet.” It’s all about nuance — finding what suits your palate while preserving that dry structure.

Ava: Are dry cocktails reserved for certain occasions? Or can they work anytime?

Alexandr: They’re incredibly versatile. A dry cocktail works just as well at a black-tie dinner as it does on a casual weeknight. Their crisp profile makes them great before a meal, too — they stimulate the appetite and pair beautifully with food.

Ava: Speaking of food — what kinds of dishes pair best with a dry cocktail?

Alexandr: Salty or fatty foods are ideal. Dry cocktails cut through the richness and reset your palate. I love pairing them with charcuterie, olives, smoked salmon — or even fried snacks. It’s like a flavor cleanse between bites.

Ava: Let’s get technical. What should bartenders focus on when making a dry cocktail?

Alexandr: Precision. Use jiggers to measure — there’s little room for error in a dry drink. Stirring instead of shaking helps preserve clarity and control dilution. And don’t underestimate your ice — large cubes melt slower, keeping the drink cold without watering it down too fast.

Ava: Any modern trends you're seeing with dry cocktails?

Alexandr: Definitely. Bartenders are experimenting with things like herbal infusions, dry vermouth variations, and bitters with less sugar. There’s also a shift toward wellness-conscious ingredients — lower sugar, fewer additives. Dry cocktails fit perfectly into that narrative.

Ava: For someone just getting into dry drinks, what would you recommend starting with?

Alexandr: The Dry Martini is always the classic entry point — it teaches you a lot about balance. If that’s too bold, the Negroni is a great second choice — complex, slightly bitter, but still approachable with the right preparation. And never be afraid to ask your bartender to adjust it slightly for you.

Ava: Final question — can dry cocktails be made easily at home?

Alexandr: Absolutely. You don’t need a full bar setup. A bottle of good gin or whiskey, dry vermouth, a few bitters, and maybe some citrus — that’s more than enough. The real magic is in taking your time and paying attention. Dry cocktails reward intention.

Dry cocktails, as Alexandr reminds us, are about precision, restraint, and elegance — not just the absence of sugar, but the presence of balance. Whether you’re sipping a Martini at a rooftop bar or stirring up your first Negroni at home, dryness opens the door to a more refined and expressive way to drink.

In a world often dominated by sugar and spectacle, dry cocktails offer something different: clarity, focus, and intention. As Alexandr Maori reminds us, sometimes the most refined experiences come from knowing what to leave out.

Alexandr Maori

@xandermaori

Alexandr Maori is a bartender and cocktail purist known for his precise, spirit-forward style — crafting dry cocktails that celebrate balance, clarity, and confident restraint.