A perfectly balanced cocktail that’s smooth, crisp, and refreshingly botanical—the Fifty-Fifty is a timeless classic. With equal parts gin and dry vermouth, it’s a lighter, more aromatic take on the traditional Martini. If you love cocktails that highlight the quality of their ingredients, this one’s for you.
Fifty-Fifty
I’ve made this drink countless times, and the beauty of it is in its simplicity. A well-chilled glass, a careful stir, and a thoughtful garnish make all the difference. Let’s walk through how to make it just right.
Ingredients
You’ll need:
- 1.5 oz (45ml) gin – A London Dry gin works best, but you can experiment with different styles.
- 1.5 oz (45ml) dry vermouth – Choose a high-quality vermouth for the best flavor.
- Ice – Enough to fill your mixing glass.
- Lemon twist or olives – For garnish.
Glass: A chilled Martini or coupe glass is ideal. The wide rim lets the aromas shine, enhancing every sip.
How to Make a Fifty-Fifty
- Fill a mixing glass with plenty of ice.
- Pour in the gin and dry vermouth.
- Stir gently for about 30 seconds—this chills the drink without over-diluting it.
- Strain into a chilled Martini or coupe glass.
- Garnish with a lemon twist or olives, depending on your preference.
Tip: Always chill your glass ahead of time. A quick way to do this is to fill it with ice water while you prepare the cocktail, then dump it just before straining.
What Does a Fifty-Fifty Taste Like?
Smooth, herbal, and perfectly balanced. The gin’s juniper-forward notes mix beautifully with the vermouth’s dry, slightly floral character. It’s lighter than a classic Martini but still just as sophisticated.
I love how refreshing it is—it’s one of my go-to cocktails for warm evenings when I want something crisp but not too strong.
Tips for the Best Fifty-Fifty
- Use fresh vermouth. It’s a fortified wine, so it does go bad over time. Store it in the fridge and use it within a month for the best flavor.
- Experiment with garnishes. A lemon twist adds brightness, while olives bring a touch of savory richness. Try a cocktail onion for a Gibson-style twist.
- Don’t over-stir. Around 30 seconds is just right. Too much stirring dilutes the drink, while too little won’t chill it properly.
Variations to Try
Want to put a spin on the classic? Here are a few fun twists:
Dirty Fifty-Fifty
- Add a splash of olive brine for a salty, savory edge.
Sweet Fifty-Fifty
- Swap half the dry vermouth for sweet vermouth for a richer, slightly caramelized taste.
Spicy Fifty-Fifty
- Muddle a thin slice of jalapeño in the mixing glass before adding the gin and vermouth for a subtle kick.
Non-Alcoholic Fifty-Fifty
- Use a non-alcoholic gin and a dry vermouth alternative for a booze-free version that still feels sophisticated.
What to Serve with a Fifty-Fifty
This cocktail pairs beautifully with light, salty snacks that enhance its herbal notes:
- Cured meats – Prosciutto or salami balance the dryness of the drink.
- Oysters – Their briny freshness plays perfectly with the cocktail’s botanical flavors.
- Roasted almonds – A simple, nutty contrast that rounds out the experience.
Common Questions
Can I use vodka instead of gin?
Yes! It won’t have the same botanical complexity, but it’ll be smoother and more neutral.
Is it better to shake or stir?
Stirring is the classic method—it keeps the drink clear and smooth. Shaking aerates it more and makes it extra cold, but it also slightly dulls the flavors.
How can I make my Fifty-Fifty less dry?
Try using a blanc vermouth instead of dry, or even a touch of sweet vermouth for a rounder taste.
What’s the biggest mistake to avoid?
Using low-quality vermouth or not chilling the glass—both can throw off the delicate balance of the drink.
Simple, elegant, and endlessly customizable, the Fifty-Fifty is a cocktail worth mastering. Whether you stick with the classic or tweak it to your taste, it’s a drink that always delivers. Cheers! 🍸
