Fill a martini pitcher with ice. Pour in the gin, vermouth and anise liqueur. Stir or shake until extremely cold. Strain into a chilled martini glass. Garnish with an olive.
Place cucumber wheels at the bottom of a Collins glass.
Add Tanqueray London Dry Gin, simple syrup and lime juice.
Add ice and top with tonic.
Garnish with a cucumber peel.
Into 12 ounce Tom Collins glass, put juice of lime, powdered sugar and carbonated water (lemon-lime soda is okay).
Fill glass with shaved ice and stir thoroughly with swizzle stick.
Then add bitters and dry gin.
Fill with carbonated water (soda) and serve with swizzle stick in glass.
The individual is to do the final stirring.
Mix all the ingredients (except the olive) in a cocktail mixer with 2 ice cubes.
Put it in a frozen martini glass and drop in the three olives on a wooden stick.
Shake and strain all ingredients into a chilled martini glass.
Garnish with a lemon twist.
Stir and strain all ingredients in a mixing glass and pour into a chilled martini glass.
Pour sweet vermouth and gin into a glass. Add a dash of orange bitters and stir. Garnish with an olive or kumquat.
Stir in heavy cream and gin. Return to a simmer, and
Fill a highball glass 3/4 full with ice. Pour in gin, lime juice, and sugar. Stir, and fill remainder of the glass with seltzer water. Garnish with a lime slice.
Place ice cubes into a cocktail shaker, and pour in tomato juice, gin, lemon juice, hot sauce, and Worcestershire sauce. Season with chili powder, garlic powder, cumin, celery salt, pepper, and horseradish. Cover and shake until the outside of the shaker has frosted. Pour contents (including ice) into a 12 ounce highball glass. Garnish with celery, pickle, olives, and lemon wedge before serving.
Combine cucumber, mint, sugar, and orange bitters in a highball glass; muddle until fragrant. Fill glass with frozen fruit and top with gin, lime juice, and red wine. Top with club soda and stir.
*Cajun Martini: substitute jalapeno-infused vodka or gin for regular gin; garnish
ean indicator solution - to the martini glass. Then add very small
Thread the olive onto a toothpick and place in a martini glass. Shake the gin and vermouth with the crushed ice vigorously in a cocktail shaker. Strain into the prepared glass.
Also required: 1 iced large martini glass Pour your Vermouth& Gin into a cruet and place it in the freezer, do not shake or stir just pour them together, I do this early in the day but your cruet must have a stopper in the top- see picture.
When you are ready to serve place 2 ice cubes in the glass and the Olive.
Pour in the martini, and enjoy.
I recommend that your serve an appetizer with the mart mart and don't get greedy- one is really enough.
Repeat for as many servings as you want to make.
Rinse martini glass with extra dry vermouth.
Add vodka, gin, and Lillet Blanc to a cocktail shaker filled with crushed ice.
Shake vigorously.
Pour into prepared martini glass.
Using a paring knife, scrape off skin of radishes to give a veiny appearance. Using small melon baller, cut a hole in each radish large enough to hold 1 olive half. Stuff olives into radishes, flat side facing out. Place \"eyes\" in a martini glass. In a cocktail shaker, combine Midori, gin, vermouth and grape juice. Pour into glass.
Brush the rim of a martini glass lightly with corn syrup then dip in sugar.
In a cocktail shaker, combine gin, vermouth and cherry liqueur. Fill with ice and shake well. Pour into prepared glass. Top with sparkling wine and serve garnished with chili peppers and cherry.
Chill your martini glass in freezer for 10 minutes or fill with ice cubes and cold water to chill.
Place ice cubes in a metal shaker top with gin and shake very very very well.
Empty water from glass if used.
Pour vermouth into chilled glass and swirl to coat glass then discard vermouth or use for the next glass.
Strain very well shaken gin into glass and garnish with olives.
Sit back and relax.
Sip.
Relax.
Sip.
Repeat.
In a small nonreactive saucepan, boil gin and vermouth over high heat until liquid is reduced to 1 tablespoon, 2-4 minutes.
Remove from heat and allow to cool.
In a food processor or blender, combine the gin mixture, olives, butter, lemon zest and cayenne. Process until olives are minced and mixture is well blended.
Martini butter can be stored several days in the refrigerator or weeks in the freezer.