Here's a good balanced recipe for a semi-dirty martini that I have found to be the ideal relaxing concoction:
Materials:
2.5oz. gin (I prefer Bombay Sapphire for this one, you go as you please)
.5oz. dry vermouth
green olives in their respective brine
Fee Bros. orange bitters
measuring spoons
cocktail glass
cocktail shaker with some sort of strainer
plenty of ice
Method:
Begin by freezing a cocktail glass for some time. Then, measure out the .5oz. of vermouth into the glass and carefully twirl the glass, coating the interior with vermouth. Pour any excess vermouth into your shaker and return the coated glass to the freezer while you assemble the rest of the drink. To your shaker, add the gin, one half to one quarter teaspoon of olive brine, a single drop of the orange bitters, and enough ice to fill the shaker. Cracked ice would be best.
Next, spring into action and shake that thing until it's nearly too cold to handle. Personal preference included a horizontal shaking attitude to increase surface contact with the ice, but go as you will.
Strain the martini into your vermouth frosted glass, add a couple of the olives, and find a comfy chair to relax in as you sip and enjoy.
The drop of orange bitters balances the olive note, and adds a subtle, complementary layer to the flavor of the gin and vermouth. I add it as a nod to the some of the oldest martini recipes recorded in history. Try it and let me know what you think.
Materials:
2.5oz. gin (I prefer Bombay Sapphire for this one, you go as you please)
.5oz. dry vermouth
green olives in their respective brine
Fee Bros. orange bitters
measuring spoons
cocktail glass
cocktail shaker with some sort of strainer
plenty of ice
Method:
Begin by freezing a cocktail glass for some time. Then, measure out the .5oz. of vermouth into the glass and carefully twirl the glass, coating the interior with vermouth. Pour any excess vermouth into your shaker and return the coated glass to the freezer while you assemble the rest of the drink. To your shaker, add the gin, one half to one quarter teaspoon of olive brine, a single drop of the orange bitters, and enough ice to fill the shaker. Cracked ice would be best.
Next, spring into action and shake that thing until it's nearly too cold to handle. Personal preference included a horizontal shaking attitude to increase surface contact with the ice, but go as you will.
Strain the martini into your vermouth frosted glass, add a couple of the olives, and find a comfy chair to relax in as you sip and enjoy.
The drop of orange bitters balances the olive note, and adds a subtle, complementary layer to the flavor of the gin and vermouth. I add it as a nod to the some of the oldest martini recipes recorded in history. Try it and let me know what you think.