Fifty Fifty Martini Food
FIFTY-FIFTY MARTINI
Steps:
- In mixing glass or cocktail shaker filled with ice, combine gin, vermouth, and bitters. Stir well, about 20 seconds, then strain into cocktail coupe or martini glass. Twist lemon peel directly over drink to release essential oils, and serve.
BATCHED 50/50 MARTINI
Martinis are bound to kick up strong opinions that tend to intensify as more martinis are consumed. Gin versus vodka. Shaken versus stirred. Dirty? How dirty? Olives, lemon twist or both? This batched recipe makes the biggest decisions for you: Gin - the spirit of choice - is paired with vermouth in equal measure, a ratio that means you and your guests can and should pour freely. From there, the drinker has full control to dirty and garnish to their heart's content.
Provided by Rebekah Peppler
Categories cocktails
Yield 6 (3 3/4-ounce) drinks
Number Of Ingredients 4
Steps:
- Combine the gin, vermouth and water in a spouted measuring cup or pitcher, or a medium bowl. Pour the cocktail blend, using a funnel if needed, into a 750-milliliter bottle; seal, and chill in the refrigerator for at least 2 hours or up to 2 weeks. (You can also freeze the 50/50 martini for several hours before serving.)
- To serve, pour 3 3/4 ounces into a coupe glass and serve immediately with assorted garnishes.
50:50 MARTINI
Make and share this 50:50 Martini recipe from Food.com.
Provided by ghayward
Categories Beverages
Time 4m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Measure all ingredients with a jigger and pour into a mixing glass with ice.
- Stir for 45 seconds and strain into a chilled Martini or Coupe glass.
- Garnish with an orange twist or Orange zest spiral cut into rose shape.
Nutrition Facts : Calories 148, Sodium 3, Carbohydrate 1.2, Sugar 0.3
50/50 MARTINI
Steps:
- Stir together the gin and vermouth in a small pitcher or measuring cup. Pour half the mixture into a cocktail shaker filled with ice and shake vigorously. Strain into 2 martini glasses and garnish with a lemon twist or an olive. Repeat with the remaining gin and vermouth to make 2 more martinis.
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- Holding a large (preferably 1") cube of ice in the palm of your hand, use the back of a stirring spoon to crack it into large pieces; place in a mixing glass. Repeat with enough ice to fill glass. Add gin, vermouth, and orange bitters, and, using a bar spoon, rapidly stir 50 times in a circular motion (the outside of the shaker will become very cold and frosty).
- Strain martini through a Hawthorne strainer (or a large slotted spoon) into a chilled Nick and Nora glass. Strain any excess cocktail into a sidecar set over ice (or a small glass in a bowl of ice).
- Using a small knife, remove a 1" piece of peel from lemon; it should be stiff enough to provide some resistance (a little white pith is okay). Twist peel over drink to express oils, then rub around rim of glass. Float peel, yellow side up, in martini.
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