<p>The water, that is melted while stirring, is quite an important part of making a good Dry Martini. It helps smoothen the alcohol and changes the texture of the cocktail (alcohol, water and the mixture of both has a different viscosity)</p>

CC BY-SA 4.0
2021-09-21T06:10:32.630Z
You could just add water.
MWB
CC BY-SA 4.0
2021-09-21T07:03:56.497Z
Well it wouldn't be cold, then. If you put gin and vermouth in the freezer beforehand, you could just add water, yes. Probably the most unromantic Martini ever.
d4zed
CC BY-SA 4.0
2021-09-21T14:48:01.030Z
I think your last comment is relevant. The process of making a martini is part of the appeal, especially if shaken.
Eric S
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2021-09-22T18:29:49.793Z
@EricS So the whole thing with the ice is just for show... **d4zed** Maybe you should've put that in the answer.
MWB
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2021-09-22T19:39:17.880Z
@bobcat Seems like a good time to try an experiment. Try making with and without ice and report back with your impressions.
Eric S
CC BY-SA 4.0
2021-09-20T19:14:34.217Z
2021-09-20T19:14:34.217Z
d4zed
<p>You could just keep your vodka/gin in the freezer, and mix it with vermouth. Why do people bother with the ice when making a martini? Ice just waters it down -- and if you do wish to dilute your drink, you can just add water to it.</p>

CC BY-SA 4.0
2021-09-19T20:25:27.223Z
Does this answer your question? [Dry Martini or cold gin?](https://alcohol.stackexchange.com/questions/7927/dry-martini-or-cold-gin)
d4zed
CC BY-SA 4.0
2021-09-19T22:18:12.947Z
@d4zed This question is about **ice** though, not how little **vermouth** you can use and still call it a "martini".
MWB
CC BY-SA 4.0
2021-09-19T22:40:51.437Z
The water, that is melted while stirring, is quite an important part of making a good Dry Martini. It helps smoothen the alcohol and changes the texture of the cocktail (alcohol, water and the mixture of both has a different viscosity)
d4zed
CC BY-SA 4.0
2021-09-20T17:48:49.137Z
@d4zed Your comment is an adequate answer. You should post it as such.
Eric S
<cocktails><vodka><gin><recipes>
Why do people bother with the ice when making a martini?
MWB
# Why do people bother with the ice when making a martini?

(Asked by: username_0 on 2021-09-18)

You could just keep your vodka/gin in the freezer, and mix it with vermouth. Why do people bother with the ice when making a martini? Ice just waters it down -- and if you do wish to dilute your drink, you can just add water to it.

**Tags:** cocktails, vodka, gin, recipes

> **Comments:**
> **username_1**: Does this answer your question? [Dry Martini or cold gin?](https://alcohol.stackexchange.com/questions/7927/dry-martini-or-cold-gin)  
> **username_0**: @username_1 This question is about **ice** though, not how little **vermouth** you can use and still call it a "martini".  
> **username_1**: The water, that is melted while stirring, is quite an important part of making a good Dry Martini. It helps smoothen the alcohol and changes the texture of the cocktail (alcohol, water and the mixture of both has a different viscosity)  
> **username_2**: @username_1 Your comment is an adequate answer. You should post it as such.  

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## 1 answers

### Answer by username_1 on 2021-09-20. Score: 4

The water, that is melted while stirring, is quite an important part of making a good Dry Martini. It helps smoothen the alcohol and changes the texture of the cocktail (alcohol, water and the mixture of both has a different viscosity)

> **Comments:**
> **username_0**: You could just add water.  
> **username_1**: Well it wouldn't be cold, then. If you put gin and vermouth in the freezer beforehand, you could just add water, yes. Probably the most unromantic Martini ever.  
> **username_2**: I think your last comment is relevant. The process of making a martini is part of the appeal, especially if shaken.  
> **username_0**: @username_2 So the whole thing with the ice is just for show... **username_1** Maybe you should've put that in the answer.  
> **username_2**: @bobcat Seems like a good time to try an experiment. Try making with and without ice and report back with your impressions.  

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