MARTINI PROPORTIONS RECIPES

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CLASSIC DRY MARTINI RECIPE - EPICURIOUS



Classic Dry Martini Recipe - Epicurious image

A classic dry martini cocktail made with gin and vermouth and stirred with ice.

Provided by The Editors of Epicurious

Yield Makes 1 drink

Number Of Ingredients 4

Cracked ice
2½ ounces London dry gin, such as Beefeater
½ ounce dry vermouth, preferably Noilly Prat
Green olive for garnish

Steps:

  • In mixing glass or cocktail shaker filled with ice, combine gin and vermouth. Stir well, about 30 seconds, then strain into martini glass. Garnish with olive or lemon twist and serve.

CLASSIC COCKTAIL RECIPES - BBC GOOD FOOD



Classic cocktail recipes - BBC Good Food image

Master these easy classic cocktail recipes, from an elegant martini to a retro tequila sunrise. Perfect for sipping at home.

Provided by Good Food team

Number Of Ingredients 1

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  • Add one large ice cube, or three or four smaller cubes. Stir until chilled and properly diluted, about 30 seconds. Slip orange twist on the side of the cube.
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CLASSIC DRY MARTINI RECIPE - EPICURIOUS
A classic dry martini cocktail made with gin and vermouth and stirred with ice.
From epicurious.com
Reviews 3.8
  • In mixing glass or cocktail shaker filled with ice, combine gin and vermouth. Stir well, about 30 seconds, then strain into martini glass. Garnish with olive or lemon twist and serve.
See details


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The old-fashioned is one of the oldest mixed drinks in the cocktail canon. (Original name: whiskey cocktail, which became old-fashioned whiskey cocktail, and then just old-fashioned.) It is a stirred drink, usually built in the glass in which it is served. Both rye and bourbon are suitable base spirits. For the sweetener, purists muddle up a sugar cube with water and a couple dashes of bitters, but simple syrup works as well. Twists can be orange, lemon or both (known as “rabbit ears”). A fruited version of the drink came into vogue after Prohibition and involves the muddling of a cherry and orange slice along with the sugar. That version remains widespread, but we advocate the more elemental rendition that took hold in the late 1800s, one that allows the flavors of the whiskey to shine.
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