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Cocktail Recipes

Classic Gin Martinis

Explore these two classic gin martinis for when you’re feeling extra fancy.

Martinez

These days, the term “martini” can be used to describe basically anything that goes into a stemmed glass. While I’m not here to correct a whole group of the population on what they want to call a certain drink, a classic martini is much more simple and straightforward than some of the bright concoctions bearing the name today.

For the purposes of working in the cocktail bar, I usually contain my definition of a martini as any spirit (but usually gin) combined with an aromatized wine and some bitters, stirred over ice and served up in a coupe. Why stirred? Because there are no heavy syrups or citrus acids in the style of martini, I don’t need to dilute my drink as much when I’m chilling it. Shaking dilutes a cocktail much quicker than stirred, so to avoid ending up with a watery martini, I always stir these boozy versions (Sorry 007).

Classic Gin Martini

2 oz gin

3/4 oz dry vermouth

3 dash orange bitters

1/4 bar spoon rich simple syrup (2:1)

  1. Combine all ingredients in a cocktail mixing glass with ice.
  2. Stir well until cold, about 30 seconds.
  3. Strain into a stemmed glass. Garnish with a lemon peel or an olive.

Martinez

Often thought to be the precursor to the above martini, this version is richer and spicier due to a generous pour of bitters and a dar Italian vermouth. It follows the 1:1 ratio of older styles of martinis, giving it a Manhattan-ish feel.

1 1/2 oz gin

1 1/2 oz sweet vermouth

1/4 oz Luxardo maraschino

Choice:

3 dash orange bitters

3 dash angostura

2 dash of each

orange peel

  1. Combine all ingredients in a cocktail mixing glass with ice.
  2. Stir well until cold, about 30 seconds.
  3. Strain into a stemmed glass. Garnish with a long twist of orange which is then trimmed and twisted so that it falls out of the glass.

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