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All cocktails Freezer Martini

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Freezer Martini

Pre-batched

4.4 15 ratings

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Ingredients

2 1/12 oz Gin
5/12 oz Dry vermouth
2/3 oz Chilled water
2 drop Saline solution 4:1

How to make

Serve in a bottle

Prepare

  1. 1 Select a BOTTLE.
  2. 2 Prepare garnish of skewered chilled green olive &/or lemon zest twist for each individual serve.

Method

  1. 3 Use the serve number selector (below the ingredients) to set the number of serves you want in your pre-batch. (x7 serves is recommended as this will fill a standard bottle – see below for x7 volumes and weights).
  2. 4 POUR all ingredients into a clean, resealable 70cl or 75cl bottle.
  3. 5 Seal the bottle and turn/shake to ensure the integration of ingredients.
  4. 6 Place bottle, along with serving glasses, in a freezer for three hours. (Beware, your cocktail is likely to freeze if left for extended periods.)
  5. 7 For each individual serve, POUR 90ml/3oz directly from the frozen bottle into the frozen glasses.

Garnish

  1. 8 Garnish each cocktail with a skewered olive &/or lemon zest twist.

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Flavour profile

21.7% alc./vol. · 1.6 standard drinks · 152 calories

History

This recipe, designed for easy measurement, yields a 5:1 ratio Dry Martini with suitable dilution for serving icy cold. Ensure your olives are chilled, as Dale DeGroff once advised, "You'll have a heat bomb." For preparing x7 serves (sufficient to fill a standard bottle): To measure ingredients by weight (instead of volume): 1. Place a clean bottle with a funnel in the neck onto scales, then zero the scales. 2. Carefully add each subsequent ingredient until the cumulative weight shown after that ingredient is reached: 438 ml London dry gin [ 404g ] 87.5 ml Dry vermouth [ 492g ] 140 ml Chilled water [ 632g ] 14 drops Saline solution

Martini enthusiasts agree on the importance of serving this drink extremely cold. It is therefore unsurprising that a bartender conceived of chilling the glass and ingredients in a freezer. While the identity of the first person to use a freezer for a Martini remains unknown, Giuseppe Cipriani was, to the best of available knowledge, the first to document this practice. Cipriani mixed Martinis at Venice's Hotel Europa before opening his nearby Harry's Bar in 1931. It is not known when Cipriani began placing his Martinis, complete with glasses, in a freezer as part of his preferred service method, but he details this in his 1987 book, L'angolo dell'Harry's Bar. This was seven years before Salvatore Calabrese created his "Direct Martini" for Stanton Delaplane at Dukes bar. Although bartenders at Dukes have subsequently become most identified with this style of Martini service, Giuseppe Cipriani was serving frozen Martinis many years prior. Aperitifs are crucial for social gatherings, helping to ease conversation and reduce initial awkwardness. However, care should be taken regarding who is offered them: avoid serving overly strong aperitifs to guests unaccustomed to alcohol, and equally, do not offer overly weak ones to those who are regular drinkers. The Martini is a potent drink. The recommended preparation involves chilling a bottle of good English gin and a bottle of dry Italian white wine in the refrigerator from the morning. Approximately one hour before guests arrive, combine one part of the wine with five parts of gin in a pitcher half-filled with ice. Stir briefly, then pour into 60-gram glasses and place the filled glasses in the freezer until the guests arrive.