Herbaceous
Guru
Here’s how I make a classic martini. Since this is very gin-forward, you will want to use a nice quality gin that you like. I experiment with different ones, but I’m very partial to gins from Dillon’s distillery in Canada. Hendrick’s is also good, and widely available (although pricey!).
For the bitters, again, use what you like - if you can find them, lavender-lemon bitters are delicious. If you don’t have bitters on hand, you can feel fine about omitting them.
Ingredients:
5 oz good gin
1 oz dry vermouth
1-2 dashes bitters (optional)
Olives or lemon peel for garnish
Method:
Place 2-3 ice cubes in a cocktail shaker. Add the other ingredients and stir. Now, place the whole shaker in the freezer for at least an hour. Put the glasses in there too if you’ve got room.
Pour into martini glasses, garnish with the olives or lemon peel, and serve.
Makes 2 drinks.
For the bitters, again, use what you like - if you can find them, lavender-lemon bitters are delicious. If you don’t have bitters on hand, you can feel fine about omitting them.
Ingredients:
5 oz good gin
1 oz dry vermouth
1-2 dashes bitters (optional)
Olives or lemon peel for garnish
Method:
Place 2-3 ice cubes in a cocktail shaker. Add the other ingredients and stir. Now, place the whole shaker in the freezer for at least an hour. Put the glasses in there too if you’ve got room.
Pour into martini glasses, garnish with the olives or lemon peel, and serve.
Makes 2 drinks.
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