Martini Extra Dry’s rare woods, herbs, citrus and raspberry extracts are the pillar of the 20th century’s defining drink: the Dry Martini cocktail. First introduced on New Year’s Day 1900, after 10 years of development by Luigi Rossi’s sons, MARTINI Extra Dry has at its heart the violet-scented tartness of Florentine Orris – iris roots grown for three years before being sun-dried.

The exceptional crispness of a Martini Extra Dry cocktail stands up well to sharp, acidic flavours, and will cut straight through rich foods, such as oily fish.

Try it teamed with the silvery, acidic richness of marinated sardines or anchovies.