Food & Drink
Martinis Galore: 26 of the Best Recipes to Make at Home
The martini might be the most customizable drink on the planet.
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Whether you take yours with gin or vodka, extra-dirty or garnished with an edible flower, here are enough martini recipes to tide you over for our era's obsession with this classic cocktail.

White Cosmopolitan Martini


2 oz vodka
1 orchid or edible flower as garnish
1 oz lime juice
1 oz St. Germain elderflower liqueur

Shake all the ingredients together with ice and strain into a chilled martini glass. Garnish an ice ball with an orchid or other edible flower frozen in its center.

Julia Child


1 oz gin
2 oz Fino Sherry
1 dash celery bitters
Olive

Stir ingredients with ice. Strain into a glass. Garnish with an olive.

Created by Jim Kearns for Slowly Shirley in New York

Tuxedo


2 oz Plymouth Gin
.75 oz Dry Vermouth
.25 oz Onion Brine
4 drops Saline Solution

Onions (Porchlight spikes them using a sherry vinegar brine with basil, thyme, allspice, lemon peel, black pepper, mustard seed, and sugar)

Build the ingredients in a mixing glass and stir with ice until properly chilled. Strain into a cocktail coupe and garnish with a cocktail onion.

"The Gibson was inspired by the classic recipe. We had fun playing around with the flavors when making the onions that we were going to use in them. I wanted onions that would also reflect other gin cocktails, like the Tuxedo or a Gin and Tonic."

From Flora Bar in New York City

Third Degree


2 oz Tanqueray No. Ten gin
1 oz vermouth
Several dashes orange bitters
Absinthe rinse

Stir ingredients with cracked ice. Strain into chilled Nick and Nora glass. Garnish with lemon twist.

Created by Tommy Warren for Bedford & Co. in New York

Porchlight Gibson


2 oz Plymouth Gin
.75 oz Dry Vermouth
.25 oz Onion Brine
4 drops Saline Solution

Onions (Porchlight spikes them using a sherry vinegar brine with basil, thyme, allspice, lemon peel, black pepper, mustard seed, and sugar)

Build the ingredients in a mixing glass and stir with ice until properly chilled. Strain into a cocktail coupe and garnish with a cocktail onion.

"The Gibson was inspired by the classic recipe. We had fun playing around with the flavors when making the onions that we were going to use in them. I wanted onions that would also reflect other gin cocktails, like the Tuxedo or a Gin and Tonic."

Created by Nick Bennett for Porchlight

Alaska


1 dash cucumber bitters
.5 tsp Saler’s Gentiane 
1 tsp Yellow Chartreuse 
1 tsp kaffir simple syrup 
.75 oz Dolin Blanc vermouth
1.5 oz honeydew melon and cucumber-infused Botanist Gin 

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Stir ingredients with ice and strain into a rocks glass with a large ice cube. Garnish with a lemon twist.

"The Alaska was inspired by the classic cocktail of the same name. We kept the yellow chartreuse, gin, and vermouth aspects of the drinks. Then added a cucumber melon infusion to the gin, which was inspired by a cocktail at The Dead Rabbit from a year and a half ago using the infusion."

Created by Jesse Vida for Blacktail

"Clean" Martini


1.5 oz ESP Smoked Gin
1 oz Alessio Bianco
.50 oz Chenin blanc
.25 oz Domaine de Canton Ginger Liqueur
3 drops of Cedronella Elixir
3 drops of extra virgin olive oil

Add all the ingredients into a mixing glass except olive oil. Stir vigorously and strain into a coupe glass. Garnish with 3 drops of extra virgin olive oil.

"This cocktail is inspired by the ever-popular Dirty Martini. I wanted to take this classic a step further. There is nothing 'clean' about this cocktail; it is vibrant, lively, and complex. I chose ESP Smoked Gin because of its unique flavors, with hints of peppercorn and caraway. It makes it more approachable with the olive oil as a supporting flavor."

Created by Shawn Chen of RedFarm in New York

Green Intensity


2.5 oz Absolut Elyx vodka
.5 oz simple syrup
.5 oz lime juice
4 basil leaves
1 slice jalapeno

Place all ingredients into a shaker, then shake and strain into a freshly chilled martini glass. Garnish with thin slice of jalapeno.

From STK, multiple locations

Persea Martini


1 spoon of avocado
.75 oz simple syrup
.75 oz lemon juice
1 oz pineapple juice
1.5oz Baron Silver Tequila
Fresh black pepper

Add all ingredients in the order listed above into the shaker on the rocks. Shake vigorously until the avocado liquefies. Pour mix into a martini glass. Garnish with fresh black pepper.

Created by Attila Kocsis at Seaspice in Miami

Lemon Drop Martini


1.5 parts DeKuyper Triple Sec Liqueur
.5 part Pinnacle Original Vodka
.5 part lemon juice
1 sugar cube
1 lemon

Combine ingredients into an ice-filled shaker. Shake until sugar is dissolved, then strain into a martini glass. Garnish with lemon twists.

Cucumber-Basil Martini


4 cucumber slices for garnish
1.5 oz Bulldog Gin
1 oz Caravella Limoncello
4 dashes cucumber bitters
.5 oz lemon juice
3 basil leaves
2 cucumber slices for garnish

In a mixing glass, muddle the four cucumber slices. Add gin, limoncello, cucumber bitters, lemon juice, and basil leaves. Shake and double strain into a cocktail coupe. Garnish with two cucumber slices.

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Created by Ryan Kelimoff at Mercato della Pescheria at Venetian, Las Vegas

Lychee and Rose Petal Martini


1.75 oz vodka or gin
2 oz lychee purée
.75 oz lemon juice
.5 oz rose syrup
1 pinch salt
1 rose petal

Combine vodka or gin, lychee puree, lemon juice, rose syrup, and salt in a cocktail shaker. Shake and double strain into a chilled martini glass. Garnish with a rose petal.

From Zuma at Cosmopolitan, Las Vegas

Undeniable Truth


2 oz Ford's gin
1 oz Miro dry vermouth
2 dashes Regans' orange bitters
1 tsp extra-virgin olive oil

Stir all ingredients with ice and strain into a chilled cocktail glass. Garnish with olive oil.

Created by Greg Best at Ticodonderoga

Betting on the Muse


2 oz Aylesbury Duck vodka
.5 oz Dolin Dry Vermouth
.5 oz Cocchi Americano Rosa
.25 oz St. Germain elderflower liqueur
1 dash Scrappy's Grapefruit Bitters

Stir all ingredients with ice. Strain up into a cocktail glass. Express and discard a lemon peel over the cocktail Garnish with violets.

Created by Kellie Thorne at Empire State South

Ducati


1.5 Fords Gin
1 Aylesbury Duck Vodka 
.75 Carpano Bianco vermouth
.5 oz Cointreau

Stir with ice and strain. Serve in a chilled martini glass. Use a dehydrated orange as a garnish.

Created by Nate Mason at Poca Lola in Denver

Vespa


1.5 oz extra-virgin olive oil-washed Martin Miller's Gin
1 oz CH Vodka
.5 oz Lillet Blanc

Stir and strain into a coupe. Garnish with drops of olive oil and an olive. To make the olive oil washed gin, combine 1 liter of gin with 7 oz extra virgin olive oil (Monteverde uses Aristaeus). Let sit for four days at room temp. Place in freezer and pour off gin when the oil solidifies.

Created by Justin Kadarabek at Monteverde Restaurant & Pastificio in Chicago

Maison Martini


2 oz Fords Gin
2 oz Noilly Prat Dry Vermouth
.25 oz Jacob’s Pickle Brine
2 dashes Orange Citrate

Stir and strain into a sidecar carafe and a Nick and Nora glass. Garnish with 4 pickled peppers.

Created by Maison Pickle in New York

50/50 Martini


1.5 oz Fords Gin
1.5 oz Dolin Dry vermouth
1 dash orange bitters
Lemon

Combine gin, vermouth, and bitters into mixing glass. Add large ice cubes and stir until well-chilled. Strain into a chilled coupe. Garnish with a lemon twist.

Reginal Martini


2 oz Fords Gin
1 oz Manzanilla Sherry
.25 oz grapefruit juice
1 bar spoon dried Marjoram
Lime Zest Garnish

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Combine all ingredients in a tin with ice and shake for only three to 4 seconds; then allow the mix to sit in the tin on ice for about 10 seconds. This will allow the marjoram to express its aroma and flavor into the drink. Double strain the mixture through a tea strainer into a large coupe with a nice big ice cube. Garnish with a lime zest by squeezing the zest side over the drink and placing it on the rim.

Created by Topher Hartfield at the RiNo Yacht Club in Denver

Espresso Martini


1.5 oz Grey Goose Vodka
1 oz single-origin espresso
.75 oz premium coffee liqueur 
1 pinch salt

Add all ingredients together into a shaker and shake vigorously. Strain into a martini glass. Garnish with salted dark chocolate powder

Otium Martini


2.25 oz Sipsmith Gin
.75 oz Dolin Dry Vermouth
3 dashes Regan's Orange Bitters

Combine all ingredients and stir on cracked ice. Strain into a chilled coupe or martini glass and garnish with a lemon twist.

Created by Chris Amirault at Otium in Los Angeles

Gin Martini


8 oz Hendrick’s Gin
1 oz dry vermouth

Combine all in a mixing glass, stir to dilute, and chill. Strain into a martini glass. Garnish with a cucumber or lemon twist.

Martini al Tartufo


.25 oz Carpano Bianco vermouth
2 oz Black Moth truffle vodka 
2 dashes truffle amere bitters 
Orange oil
1 dash Campari
Black truffle

Add all ingredients into mixing glass. Stir about 40 revolutions. Pour out into a pre-chilled cocktail coupe, extract the orange oil and shave seasonal black truffle on top.

From Mamo in New York

Foggy Martini


1.75 oz Hangar
1 "Fog Point" Vodka
1 dash dry vermouth
5 seedless green grapes

Muddle 4 green seedless grapes in a shaker glass, add Hanger 1 "Fog Point" Vodka, and Dry Vermouth. Add ice and shake for about 20 seconds. Strain into a coupe glass and garnish with your seedless green grape. By muddling the grapes it will give the vodka a Foggy look to it.

From Top of the Mark in San Francisco

Global Gibson


.5 oz. Cocchi Vermouth di Torino
.75 oz. Noilly Prat dry vermouth
2 oz. Old Raj 100-proof gin

Stir ingredients with ice and strain into glass. Garnish with pickled onion.

Created by Eben Freeman at Genuine Liquorette in New York

Williams


.5 oz. Cocchi Vermouth di Torino
.75 oz. Noilly Prat dry vermouth
2 oz. Old Raj 100-proof gin

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Stir ingredients with ice and strain into glass. Garnish with pickled onion.

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