Martini Recipe Reference
Conversion Table
I had to construct this because the only good measuring instruments I
own are in tablespoons and milliliters, but most martini recipes specify
quantities in ounces. You may find it useful as well.
Pony = 1 oz
Jigger = 1-1/2 ozs
1/6 oz = 5 milliliters = 1 teaspoon
1/4 oz = 7.5 milliliters = 1/2 tablespoon
1/3 oz = 10 milliliters = 2/3 tablespoon
1/2 oz = 15 milliters = 1 tablespoon
1 oz = 30 milliliters = 2 tablespoons
1-1/2 ozs = 45 milliliters = 3 tablespoons
2 ozs = 60 milliliters = 4 tablespoons
The Basics
1. Prechill vermouth, gin, shaker, and glasses in freezer, but vermouth should be chilled in refrigerator.
2. Pour gin into shaker of cracked, not pulverized, ice.
3. Allow gin to become familiar with ice.
4. Pour vermouth.
5. Shake until shaker is frosted.
6. You may choose to stir rather than shake your drink, but please do not tell me about it.
7. Casually introduce an olive. Some purists prefer olives untainted by pimiento.
Standard Dry Martini
2 ozs. gin
1/4 oz. vermouth
A very basic yet smooth and hearty blend. I use Noilly Prat French Dry
Vermouth, Bombay Sapphire Gin (94 proof) and add two Spanish olives
(the small kind).
Traditional
1-1/2 ozs gin
3/4 oz vermouth
Dry Martini
The proportions and opinions vary greatly, and the range can take you
from somewhat wet to bone dry (just whisper "vermouth"). Here are some
of the more popular proportions and their measures:
4 to 1: 2 ozs gin and 1/2 oz vermouth
5 to 1: 1-2/3 ozs gin and 1/3 oz vermouth
8 to 1: 2 ozs gin and 1/4 oz vermouth
12 to 1: 2 ozs gin and 1 teaspoon vermouth
Beyond that you should coat bottom of shaker with vermouth and throw
out excess before adding gin.
Gibson
Dry martini with a cocktail onion instead of an olive. May also include a lemon peel.
Boston Bullet
Olive stuffed with an almond instead of pimiento.
Sweet Martini
2 ozs gin
1/2 oz sweet vermouth
Twist an orange peel above glass and add, or garnish with a cherry.
Perfect (aka Medium Martini)
1-1/2 ozs gin
1/2 oz dry vermouth
1/2 oz sweet vermouth
Martinez
2 ozs gin
1/2 oz dry vermouth
2 dashes maraschino liqueur
1 dash bitters
2 small ice cubes
Professor Jerry Thomas's 1862 recipe--many consider this the first
recorded incident of what evolved into the modern martini.
Mauve Decade Martini
1 oz gin
1 oz vermouth
Gin and It
2 ozs gin
Italian sweet vermouth
Coat sides of glass with vermouth. Substitute French vermouth for a
"Gin and French" (Italian and French vermouths are generally sweet and
dry, respectively).
Blenton
1-1/2 ozs gin
3/4 oz vermouth
1 dash Angostura bitters
Bloodhound
1 oz gin
1/2 oz dry vermouth (Chambery Fraise preferred)
1/2 oz sweet vermouth
1/2 oz strawberry liqueur
1 imposing strawberry
Cordial Martini
1-1/4 ozs gin
1/4 oz vermouth
1/4 oz Cordial Medoc
Twist a lemon peel over glass and add.
Fino Martini
2 ozs gin
1/2 oz fino sherry
Lemon twist can be substituted for olive. Serve with toasted almonds.
Flying Dutchman
2 ozs gin
1/4 oz vermouth
Curacao
Pour a little Curacao into glass first to coat sides.
Knickerbocker
2 ozs gin
1/2 oz dry vermouth
1/4 oz sweet vermouth
This drink shuns the presence of any garnish.
Marsala Martini
3/4 oz gin
3/4 oz vermouth
3/4 oz dry Marsala
Twist a lemon peel over glass and add.
Holland Martini
2 ozs Dutch genever gin
1/2 oz vermouth
Twist a lemon peel over glass and add.
Paisley Martini
2-1/4 ozs gin
1/4 oz vermouth
1 teaspoon Scotch
Pernod Martini
2 ozs gin
1/2 oz vermouth
1/8 teaspoon Pernod
Often seen in the company of an onion-stuffed olive.
Racquet Club
2 ozs gin
1/2 oz vermouth
2 dashes orange bitters
Read more about the Martini, Martini Equipment, Martini Ingredients, Martini Glasses or Martini Recipes
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