*Cajun Martini: substitute jalapeno-infused vodka or gin for regular gin; garnish
In a cocktail shaker, muddle the leaves.
Add ice and the gin, lime juice and shake well.
Strain into an ice-filled balloon glass it will enhance all the aromas in the drink.
Wipe the rim with a slice of lemon, stir in the tonic, drizzle blueberry syrup for color and sweetness and garnish with the verbena leaf and lemon slice.
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.
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.
Place the olive and the dry vermouth into a chilled 6 oz cocktail glass and swirl the vermouth in the glass to coat.
Place the ice cubes and gin into a cocktail shaker and shake vigorously. Strain into the glass and serve immediately.
Combine the gin, vermouth, and liquid smoke in a shaker with the ice and stir (do not shake) to mix.
Strain the drink into a martini glass.
Twist the lemon, shiny side down, over the martini, then drop it into the drink.
Serve immediately.
Shake all ingredients with ice and fine strain into a chilled Martini glass.
Garnish with lemon or orange twist.
First inspect your martini glass for cleanliness
Then,
Fill a cocktail shaker with ice. Pour in gin and vermouth, and add a couple shakes of orange bitters. Strain into a chilled martini glass and garnish with olive.
ome crushed ice into the martini glass you will be serving
Muddle the basil, simple syrup and lime juice together. Add gin or vodka. Combine in a cocktail shaker with loads of ice. Shake until there are shards of ice and the mix turns frothy. Strain.
Original recipe reads: 2 1/2 jiggers of vodka or gin. 1 jigger simple syrup. 1 jigger fresh squeezed lime juice. 4 fresh sweet basil leaves. 1 fresh spearmint leaf (or to taste).
Fill cocktail shaker with fresh ice cubes. Add about 1/2 ounce each dry and sweet vermouth. Shake enough to coat ice and pour off liquid. Add eight ounces gin to coated ice in shaker and shake vigorously. Pour into four chilled Martini glasses, garnish with pimiento-stuffed olive and serve.
Mix gin and thick cucumber slices in pitcher. Cover and chill overnight or up to 3 days.
Strain gin, discarding thick cucumber slices. Pour half of gin into cocktail shaker. Add 1 tablespoon vermouth, then fill shaker with ice. Shake vigorously; strain into three glasses. Repeat with remaining gin and vermouth.
Garnish with thin cucumber slices.