Luigi Rossis sons first began developing a new expression of vermouth in 1890. Inheriting the perfectionist tendencies of their father, 10 years passed before they finally settled on the recipe that became Extra Dry.

Captured in every drop is the essence of the rare woods, herbs and citrus that make up this secret recipe. Introduced on January 1st, 1900,

it’s sharp citrus aromas and hints of raspberry became a pillar of the cocktail that dominated the century, the Dry Martini cocktail. Wrestled from the soil, where it grows for 3 long years, then sun-dried.

Only time can mature the aromatic oils in the Florentine Orris root to release the light violet-scented tartness that contributes to defining Martini Extra Dry.

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