Step 1 Fill a cocktail shaker with ice and add vodka and olive brine. Shake vigorously for at least 1 minute, then strain into a martini glass. Shake vigorously for at least 1 minute, then strain
Add clean ice to a tall mixing glass or cocktail shaker. Pour ingredients over the top of ice. Stir beverage with a spoon about 30 times, or shake in cocktail shaker for 30 seconds. Strain into martini glass, garnish with fresh dill and dill pickle slice, mini gherkin, or cornichon.
Fill a shaker tin 1/2 full with ice. Add 3 ounces of gin. Shake (about 12 seconds), or stir (about 30 seconds), until well chilled. Strain into glass.
A “dry” martini contains less vermouth, while a “dirty” one includes dashes of olive brine. When vodka replaces the gin, it’s known as a “kangaroo,” and a “Gibson” swaps the olive for a cocktail onion. James Bond favors the “Vesper," made with gin, vodka, and Kina Lillet vermouth, garnished with a twist of lemon peel.
This Fifty-Fifty Martini is made with both good vermouth and gin in equal parts. To create an anise-flavored cocktail, combine maraschino liqueur, dry vermouth, and absinthe. Dry vermouth, which is used in the preparation of fragrant seafood broth, is topped with tarragon pesto.
Instructions. Chill your martini glass in the freezer. Pour the gin or vodka, vermouth, and olive brine into a cocktail shaker with ice. If you don't have a cocktail shaker a mason jar works well. Shake vigorously until very cold, about 30 seconds. Strain the martini into the chilled glass and garnish it with olives.
Fill a cocktail shaker halfway with ice. Add in vodka, vermouth, and lychee juice. Shake well. Strain into 2 martini glasses and garnish each with a lychee fruit. Canned lychee juice adds a sweet, citrusy taste to a vodka martini. The finishing touch is a lychee fruit that elegantly garnishes each drink.
Learn more. The Vesper is a martini riff made with both gin and vodka, as well as an aromatized wine. This now-classic cocktail is unique because it was invented not by a bartender, but by author Ian Fleming in his James Bond novel Casino Royale. The Vesper is not for the faint of heart, containing a whopping 4 ounces of liquor, plus a splash
Technique: Simple Stir. Combine all ingredients in the mixing glass. Add ice to the mixing glass. Stir the ingredients for 10 – 15 seconds. Try to avoid over-diluting the drink. Strain into a glass. Express a lemon peel over the drink and discard the peel.
In those times, opt not for a Blue Raspberry Slurpee, but instead for this twist on a classic Martini made with vodka, blue curaçao and lightly bitter Cocchi Americano in place of the usual dry
Dry vermouth. Preparation. Step 1. Skewer 3 olives on each swizzle stick. Divide vodka among 12 chilled Martini glasses. Add 3 drops vermouth to each glass. Stir each with olive skewer; serve.
Fortunately, it’s a very simple drink to make. You take: 2.5oz gin. .5oz dry vermouth. .5oz olive brine. Add to a mixing glass, stir for 30 seconds until very cold. Strain into a martini glass or coupe. Garnish with 3 olives. I like to use castelvetrano or blue cheese stuffed olives personally.
Place the gin, vodka, and Lillet Blanc into a cocktail shaker and fill it with ice. Shake until cold. Strain the drink into a cocktail glass. Use a knife to remove a 1″ wide strip of the lemon peel.
Shake the mixture vigorously for about 20 seconds and then strain into a chilled martini glass. Add a dash of bitters, such as orange or Angostura, for a flavor boost. Finally, garnish with a lemon twist or an olive and enjoy. This classic dry martini is made by combining five parts gin and one part dry vermouth.
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how to make a vodka dry martini
