Make-Ahead Martini

Recipe from Abigail Hall

Adapted by Robert Simonson

Make-Ahead Martini
Leah Nash for The New York Times
Rating
4(112)
Comments
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Daniel Osborne, the bar manager at Abigail Hall in Portland, Ore., can satisfy orders for gin and vodka martinis and rye and bourbon manhattans in an instant. Each drink is mixed in bulk, diluted and chilled well ahead of time. Advocates of this process say it results in not only quicker service but also a better, colder and more viscous drink. “Dilution and chill are main ingredients” in a martini, Mr. Osborne said. To find out for yourself, you need to plan only a day before cocktail hour. This recipe will yield two drinks. If you wish to have more ready in advance, simply double or triple the measurements. —Robert Simonson

Featured in: Shaken? Stirred? Sorry, Your Martini Has Already Been Mixed

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Ingredients

Yield:2 drinks
  • 5ounces gin, preferably Beefeater
  • 2ounces distilled water
  • 1ounce dry vermouth, preferably Dolin
  • 2lemon twists or olives
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

202 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 27 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the gin, distilled water and vermouth in a mixing glass. Using a funnel, transfer the mixture into a glass bottle. Seal the bottle and store in the freezer overnight.

  2. Step 2

    When mixture is fully chilled, pour 4 ounces into a chilled cocktail glass. (Because of the presence of water, there is a chance the cocktail will begin to solidify in the freezer. If the drink appears slightly slushy when you remove it from the freezer, give the bottle a slight shake and let it sit for a minute or so before pouring.) Garnish with lemon twist or olive.

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Ratings

4 out of 5
112 user ratings
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Comments

db2

Beefeater has sailed many a ship. Do not be fooled by it’s availability and agreeable price.

Lisa

Why distilled water? Will filtered tap water work as well? And are the proportions consistent, such that you can dilute any premix cocktail by adding a ratio of 1 part water to 3 parts alcohol and have it work?

Clancy

Nothing wrong with this approach. When I know I'll be serving Manhattans for a group, I take a large pitcher and pour in two bottles of bourbon and a bottle of sweet vermouth, cover it, and leave it in the freezer overnight. When serving the next day I pour the mixture into chilled glasses followed by a dash or two of bitters for each and a cherry if folks want one.

Hugo

I notice all the comments, too much vermouth , too little vermouth , That’s the beauty of a gin martini. The gins taste different and so do the vermouths . A martini is a very customizable cocktail. I tweak my mixtures based on the brand of gin and brand of vermouth . Customize this recipe to your personal taste . I use a recipe from Stanley Tucci .

Arroy Dee

so slushy and cold and perfect!

Dennis

If you’re going to dictate to me what gin I should like, and how much vermouth, I don’t want you at my cocktail party. :-) Benefit from the wisdom of the concept, and let each customize to their taste.

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Credits

Adapted from Abigail Hall, Portland, Ore.

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