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Classic Martini…not “Shaken” or “Stirred”

February 20, 2010

Everyone seems to like the way I make a martini. It’s so simple!

First, you must use a good quality gin. Bob likes Tanqueray.

Then (and here’s the “secret” part) keep the gin in the freezer. Alcohol doesn’t freeze, but it will be very cold–perfect for a martini. Gin that’s been in the freezer doesn’t need to be “shaken” or “stirred” with ice.

Bob likes cocktail onions and a lemon twist. Of course, you can use olives if you prefer.

Extra Dry Martini

(printable recipe)


Gin that has been in the freezer


Cocktail onions, and/or olives

Extra dry Vermouth


Pour the gin into a martini glass. Cut a lemon twist from the lemon. Rub the rim of the glass with the lemon twist, and then drop it in the gin. Pour just a very few drops of Vermouth in. Garnish with cocktail onions and/or olives. Give it a quick stir to blend the Vermouth and gin. Serve.

2 Comments leave one →
  1. Bri permalink
    March 21, 2011 2:48 pm

    Gin, with vermouth and cocktail onion is a Gibson, not a Martini
    (in a bar, ask for a Gibson)

    Kath will use olives if requested and, I can attest, she mixes a darn good Martini
    (or a Gibson, for Bob)

    • March 21, 2011 7:34 pm

      Correct, it is technically a Gibson. At our house, however, we call it a Martini, and guests can have it as they like it – with gin or vodka, with olives and/or onions, and with or without a twist. 🙂

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