Martini
The Vespa
Martini drinker? Try this Italian take on the Vesper, which uses the slightly sweet aperitif Cocchi Americano.
By Mary Frances Heck
Beetnik Martini
If juicing sounds too healthy for you, may we suggest adding booze? The beets turn the vodka a fantastic shade of pink, and ginger adds a flavorful kick.
El Chupacabra Martini
Translated into English as "the Goat Sucker," El Chupacabra is a mythical creature known for its nocturnal prowling and as the culprit in weird livestock deaths. There are various descriptions of the creature, which is believed to be heavy, the size of a small bear, with a row of spines stretching from head to tail. Maybe you've heard the silly stories. My fascination with this mythical creature inspired me to invent a drink as its namesake. This martini is infused with fiery red blood orange juice and the explosive Brazilian aphrodisiac açaí, making this an exotic bright red cocktail full of drama and flavor. Açaí juice is actually very healthy and has 33 times the antioxidant content of red wine grapes. Hints of guava and pineapple nectar in this drink are fruits from Puerto Rico (where Chupacabra sightings were first reported). The understated tones of coconut rum make this drink equally dangerous, so sip with caution.
By Yvette Marquez-Sharpnack , Veronica Gonzalez-Smith , and Evangelina Soza
Classic Dry Martini
The majesty of cocktails, the Martini is the most iconic mixed drink in the world. The name itself conjures up an image of the V-shaped cocktail glass with an olive resting in its depth. There is much debate about the origin of this drink. What is not in question is that this cocktail has evolved over time. Its simplicity is an illusion: the dry Martini takes years to master. The clear stillness and serenity of the final drink is an expression of the years of skill and experience of the person stirring it, and the proper execution of this cocktail is an exercise in honing the craft of cocktail making.
Sausage Martini
Why did the olive meet the martini, the onion the Gibson? It just seems to make sense that if you want a snack in your liquor, you should make it a sausage. Give a new life to those pesky little Vienna wieners, or buy good-quality knackwurst and pickle them in a brine of equal parts vinegar and water. Serve in a small martini glass.
Tamarind Martinis
There’s no beating fresh tamarind pods (as opposed to the pulp) for making the tamarind water for this recipe. Fresh tamarind should look a little moist (and be sure to buy unsweetened tamarind—sometimes it is sold coated with sugar to be eaten like candy). Salted plums can be found in Mexican and Asian markets. Mexican chile-lime powder will be in the candy aisle of the Mexican market. Note that this is not chile powder or American chili powder. It’s meant to be eaten on its own or sprinkled on fresh fruit. If you can’t find the plums or the powder, just omit them both and mix some sugar and salt together for the rim. For the teetotalers in the house, including babies and moms-to-be, tamarind water is also delicious on its own.
The Meadow Martini
Salting is a way. It’s the path you take. It lets you discover a passage through the brambles, defines the terrain ahead, sets you on a lost trail, and, toward the summit, reveals key ledges and handholds. The better your use of salt, the higher you can climb and the more enjoyable the ascent. And the view from up top is worth it. The Meadow Martini is a diamond-perfect expression of salt’s power to offer the clearest imaginable view of the most magical possible vista. Crushed Tasmanian pepperberries send blossoms of hydrangea crimson into the translucent liquid of the gin, unleashing extravagant botanical flavors. Tasmanian pepperberry (Tasmannia lanceolata) is sometimes used as a substitute for Szechuan pepper, though it harbors none of the heat and frankly bears no resemblance. If you can’t locate any, substitute a few petals of dried hibiscus or just enjoy your martini in its classic perfection, an arc of Shinkai Deep Sea salt as its only embellishment. Shinkai imparts to the lips the felicitous texture of confetti, and the unalloyed flavor of happiness itself.
Girls’ Night Martini
Gina: When I’m hanging with my girlfriends and we want something strong and sweet, this smooth, sexy cocktail, flavored with chocolate, coffee, and banana, does the trick. A splash of espresso gives us the fuel to stay awake for another round.
Martini Noir
This drink is a twist on the dirty martini using black olives instead of green. James Bond mastered the mystique of the martini—it is the ultimate sexy drink. The icy vodka, the dryness of the vermouth, and the salty olives make the ultimate ménage à trois.
Rosemary Martinis
I'm pretty much a purist when it comes to martinis. I can't bring myself to imagine what's involved with Martini: The Game, a cards–and–dice game that makes each player a bartender working to whip up cocktail creations. My version of that game would be pretty boring: a bunch of gin cards, the occasional dry vermouth card, and a die that just says "olive" or "twist" on all sides. Not a fun game, but these ingredients do make a superior cocktail in my opinion!
So I'm not big on martini variations, but this one minor twist on the classic martini simply adds a bit more herbal and savory character to the aromatics already present in the gin—a little more depth of character without going overboard. This cocktail will be best with a London dry–style gin. Some newer and small–batch gins—much as I love them—can have distinctive character that may or may not meld well with the rosemary. To ensure that the olives take on some of that savory rosemary flavor, they should soak for at least a day before mixing the martinis.
By Cynthia Nims
Dirty Vodka Martini
Kate keeps the cocktail local by using Teton Glacier Potato Vodka, which is produced in Rigby, Idaho. Store the vodka in the freezer so it's icy cold
By Kate Ewald
Grape Crush Martini
Cheery news: You can even work farmers' market finds into a drink!
By Peter Hoffman
Cucumber Martini
Begin making this one day ahead, and serve with a platter of oysters on the half shell.
Black-Tie Martinis
By Ian Knauer
Fifty-Fifty
Cocktail historian David Wondrich prefers his martinis this way—that is, with equal parts gin and vermouth, as they were served circa 1910. To achieve the right flavor balance, he suggests using a high-proof, full-bodied gin—such as Tanqueray—that can stand up to the vermouth. For the sake of historical accuracy, he also recommends straining the drink into a chilled cocktail coupe (a stemmed glass with a wide, shallow bowl), because the martini glass as we know it didn't come on the scene until the 1920s.
By David Wondrich
Original Martini
This drink was featured as a Cocktail of the Month.
The original Martini, which is made with sweet Italian vermouth, sugar syrup, and orange bitters, lost out to the type made with just dry French vermouth, but it is still an excellent drink. This recipe, adapted from the estimable The Old Waldorf Astoria Bar Book (1935) by Albert Stevens Crockett, calls for Old Tom Gin, which is sweeter than dry gin. Since Old Tom isn't easy to find nowadays, we've substituted a combination of dry gin and simple syrup.
By Albert Stevens Crockett
Pepper Martinis
By Dale DeGroff
Bloody Mary Martinis
We'll toast to this vitamin C-packed drink from Neal Fraser, chef at Grace Restaurant in Los Angeles.
By Neal Fraser
Lychee Martini
Enid P. Saldana of San Juan, Puerto Rico, writes: "I would love to get the recipe for the lychee Martini they serve at Kittichai, in New York City."
This summer, enjoy a vodka Martini with a real twist — lychee. The exotic sweetness of the fruit brightens the citrus flavors in this truly refreshing drink.