Full Moon Martini Recipe: A Fancy co*cktail Perfect for Entertaining (2024)

FAQs

Can you make a big batch of martinis? ›

To make a large batch of martinis, you therefore need to add water to the gin and vermouth — as long as you're not going to shake it to order (which voids the point of batching co*cktails). Then all you need to do is grab it from the freezer, pour into a glass, and garnish it with olives.

The Golden Ratio

Get a perfectly flavor-balanced co*cktail with the bartender's golden ratio of 2:1:1. That means, 2 parts spirit, 1 part sweet, and 1 part sour. First, you'll begin with 2 parts of your spirit of choice: vodka, gin, rum – what have you. Secondly, add that to a mixing tin with ice.

A Vesper Martini comprises three shots London dry gin, one shot vodka and half a shot dry French wine aperitif. It's James Bond's drink of choice and, thanks to the movie franchise, is famously ordered with the specification for it to be "shaken not stirred".

For a martini, potential questions include whether they would prefer it to be shaken or stirred, the choice of gin or vodka, and if they want it served with a twist, olives, or onions.

There are essentially two methods for batching a Martini. The first and the simplest involves scaling the recipe by the number of serves then stirring the drink with ice before serving. Multiply the recipe by the number of drinks, pour the liquids in a glass bottle with a seal and store in the freezer.

For a pitcher of traditional Martinis that will serve six, add 15 ounces of gin to a pitcher along with 3 ounces of dry vermouth. If you would prefer to make a Hemingway-style Martini (aka, a Dry Martini), scale the gin up to 16.5 ounces and use just 1.5 ounces dry vermouth.

Two olives, she explained, is bad luck. A Martini must have either one or three olives. This was news to me. But a little research confirmed that this superstition did indeed exist.

The Vesper, also known as the Vesper Martini, was invented by author Ian Fleming for his iconic British secret agent, James Bond. The drink first appeared in Fleming's Casino Royale, which was published in 1953, the co*cktail being named for the fictional double agent (and Bond love-interest) Vesper Lynd.

At the top of the list of the best types of martinis: the Classic Dry Martini! With one sip it announces itself: crisp, cool, searing, and spirit-forward. It's seeped in tradition, and there's no co*cktail that has the amount of variations: shaken or stirred, gin or vodka, straight or on the rocks.

What makes a martini dirty or dry? ›

In its most classic form, a Dirty Martini adds olive brine to the standard Martini recipe. Some places, such as Bemelmans and Musso & Frank's, will split the dry vermouth and olive brine, substituting a portion of the vermouth with an equal amount of brine.

Perfect Martini

Calls for 2 ounces gin, 1 ounce dry vermouth, 1 ounce sweet vermouth, ½ ounce Luxardo maraschino liqueur, and 2 dashes Angostura Bitters. Serve with a lemon twist.

Begin with a London dry-style gin. From there, add a little dry vermouth. The ratio is negotiable, but common formulas for a Dry Martini typically fall in the range of four-to-eight parts gin to one part vermouth. A dash of orange bitters ties the room together.

An extra dirty martini co*cktail contains a generous portion of olive brine. The “dirty” part of a Dirty Martini co*cktail relates to the olive ingredients, and “extra dirty” just means more olive flavor, like in the Dirtiest Martini co*cktail.