How to make a 50/50 Split Gin Cocktail (2026)

The 50/50 Split gin drink (often just called a 50/50 Martini or Fifty-Fifty Martini) is a classic cocktail variation on the traditional Martini. It’s essentially a “wet” Martini with an equal-parts ratio of gin to dry vermouth—hence the “50/50” name—making it smoother, more herbal, and lower in alcohol strength compared to the bone-dry Martinis popular today (which might use ratios like 5:1 or even 10:1 gin-to-vermouth).

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This style emphasizes the vermouth’s floral, botanical, and slightly sweet notes alongside the gin’s juniper and botanicals, resulting in a balanced, elegant drink that’s great as an aperitif. It’s been around for over a century, with roots in early 20th-century recipes, including mentions in Harry Craddock’s The Savoy Cocktail Book (1930). Early Martinis were often closer to equal parts before the trend shifted toward drier versions.

Classic 50/50 Martini Recipe.

Ingredients (for one serving)

• 1½ oz (45 ml) London Dry gin (e.g., Tanqueray, Beefeater, or a juniper-forward one like Plymouth)
• 1½ oz (45 ml) dry vermouth (e.g., Dolin Dry, Noilly Prat, or Cocchi Americano for extra complexity)
• 1 dash orange bitters (optional but highly recommended—adds a citrusy lift; Angostura or Scrappy’s work well)
• Garnish: Lemon twist (expressed over the drink) or a couple of olives.

Instructions

1. Add the gin, dry vermouth, and orange bitters to a mixing glass.
2. Fill with plenty of ice.
3. Stir gently for 30–45 seconds until well-chilled and diluted.
4. Strain into a chilled Martini or coupe glass.
5. Express a lemon peel over the surface (twist it to release oils), then drop it in or discard. Alternatively, garnish with olives.

The result is refreshing, aromatic, and less aggressive than a standard dry Martini—perfect if you love vermouth or want something sessionable.

Variations

• Dirty 50/50: Add olive brine (e.g., ½ oz) for a savory, briny twist—some recipes even split the base 50/50 gin/vodka before adding vermouth and brine.
• Split vermouth: Use half dry and half blanc vermouth for added herbal sweetness.
• Gin splits: Some bartenders blend gins (e.g., a botanical-forward one like The Botanist with a citrusy one) for extra layers.

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