Martini Recipes
 

I make all sorts of ice cream and candy bar flavored martinis. Banana popscicle, Almond Joy, chocolate covered cherry - you name it. However, these are all pretty heavy on the liquor because the are pretty much 100% liquor. You can only drink 1-2 and you're out, especially guests.

I've been to restaurants where they make infused martinis. Anyone out there know about these things?

I love martinis because they have no effect at all on me.. and especially no after effects the next day.

I've not seen infused martinis, but my guess would be it's using an infused vodka (I've done this with - :looks around for the revenuers: moonshine.. It usually takes about 2 weeks but you can dump some fruit into a jar (blueberries (Score them first), raspberries, strawberries, peaches, etc) then pour in vodka - I don't think it has to be a premium vodka either.

Let it set in a cool, dark place for two weeks and strain out the fruit. and you have an awesome vodka...

Cool.... I'll try the fruit thing.

There is really only one martini recipe; Gin, vermouth, olive. Anything else is a cocktail.

However, my gin snobbery aside; infused vodkas are awesome. Take pretty much anything you like the taste of and add it to a 26oz bottle of vodka. Chuck the bottle in the freezer for 2 weeks. Strain the goodies out (eat 'em) and pour the vodka.

Try vanilla beans, and all the stuff already mentioned.

Limoncello is a combination of a vodka infused with lemon zest and simple syrup.

Zest one dozen lemons into a glass pitcher. Pour one liter vodka over the top and cover. Let it rest one week in a cool dark place. Strain through a funnel lined with two layers of cheesecloth. Combine in equal parts with simple syrup, or add syrup to taste. Bottle and place in freezer. Serve when chilled.

Just wanted to throw in that if you can find a fruit/herb/whatever flavor that will work well with the juniper flavor of the gin you can make infused gin by the same principle as well if you would rather not use vodka. Of course that's probably just coming from the fact that I've developed a gag reflex to vodka that isn't heavily mixed :P

You can infuse practically any liquor - Rum would also work - and Grappa is loose interpretation of infused wine.

I'm a bit of a martini purest, myself. A good gin, wave a bottle of vermouth over it, add an olive. The term "martini" has been brandied about rather carelessly lately. Fills me with rage ;-)

But, I do enoy pouring vodka over a cut up pinneaple and letting sit for a few days.Yummy!

I did the pineapple thing with 2 gallons of aristocrat and 3 whole pineapples. I let it set for 3 months. I had to add a good amount of sugar but that was just to taste. By the end, it was like candy that was on fire.

I had a "Green Apple" Martini once, it was so good. I'm still trying to figure out how to make one.

Apple Martini
1 1/2 oz vodka
1 oz green apple schnapps (Apple Pucker is really good and a little sweeter , Hiram Walker makes Sour Apple Schnapps which is a little more green apple-y tasting. - KInda your choice which you prefer)

Shake over ice.

Serve with a slice of a Granny Smith Apple...

Spiked watermelon was the drunk of choice in the nicer months in college.

Get a good sized watermelon and cut a small hole at one end (save what you cut
Pour in a bottle of vodka (the cheap stuff is fine)
Put in fridge (or over ice) for several hours
Rolling it regularly

Enjoy watermelon slices...
Eat responsibly, don't eat and drive.

I love you. Thanks so much.

I had a habanero martini the other day, breathtaking. There is a martini bar near where I live and they serve about 50 different martinis, all sounding excellent. As far as going about doing it, I would have to concur with everyone else on infusing the liquor first, then having at it.. it's something I would like to attempt in the near future, so I'll post if it happens.

I prefer my vodka Martini. Although I don't mind the occasional Chocalate Martini (Vodka + Creme de Cacao)...tastes just like chocalate milk.

Try that chocolate martini with Godiva dark chocolate, even adding grenadine for a chocolate covered cherry. A hazelnut liquor (generic Frangelica) adds a nice nutty flavor to all of them. Their white chocolate is good as well.

Saw this recipe the other evening...

Chocolate Raspberry Martini
1 1/2 oz Stoli Razberi Vodka
1 oz Godiva White Chocolate liquor.

I didn't try it, but it sounded good, though I'd probably make it with vodka, white chocolate liquor and add in some Chambord.

white choc martini stoli vanila & cream decacao

Was playing in the liquor cabinet a little earlier and came up with a very tasty combination...

2 parts apple pucker
1 part butterscotch schnapps

Mix over ice and pour into a martini glass...

Tastes like a very tasty caramel apple...

I used to make those back in the day when I didn't like drinking alcohol without sugar :)

My chocolate martini recipie is equal parts vanilla vodka and godiva (dark) chocolate liquor, with a splash of Irish cream (credit to the wonderful and handsome bartender at Caesar's Palace in Las Vegas). Good stuff!

my martini recipe, and I have had a few bartenders trained to serve it to me before my butt even hit the stool.

Dry Martini
put ice in shaker
pour vermouth over ice
toss out ice
replace ice
pour stoli
strain into martini glass

Extra Dry Martini
follow all steps above but instead of pouring vermouth, locate bottle in bar, turn label torwards shaker...waving bottle over shaker is effective also.

Agreed.

My martini recipe:

Rub the pinched peel of a lime/lemon over the rim of a martini glass, so the essential oils are on the glass.
Place ice in martini glass.
Put ice in a shaker.
Pour Bombay Sapphire over ice in shaker.
Empty ice from glass.
Strain into chilled glass.
Spritz with vermouth using a small spray bottle (available in liquor stores).
Serve with a twist of lime/lemon.

My cocktail of choice last evening, was equal parts Godiva Dark Chocolate Liquor and Chambord (raspberry liquor) with a splash of cream... over crushed ice... good gawd that was tasty... and i'm not a fan of chocolate..

Try this:

1 oz vodka
.5 oz bailey's
.5 oz coconut rum
1 shot expresso
1 oz milk

Shake with ice and strain :) so yummy

oohhh that sounds good. I love Bombay Sapphire.

For a little more taste try hitting the lemon/lime peel with a match before rubbing it. Saw it on Food Network drinks special, it's supposed to bring more of the oils to the surface.

I have to support the_marq, Val_1, Cynthetic, and onesnowyowl: as far as martinis go, being a purist is the only way for me.

Bombay Sapphire, chilled, with a spritz of vermouth (absolutely no more than that, I would like to be able to measure the volume of vermouth in molecules and counting on my fingers), and olives that have been soaking in Bombay Sapphire.

I never liked olives growing up, but having experienced the singular pleasure that is Bombay Sapphire, I now understand why olives exist - they are the partner to Bombay, a match that, no doubt, was pre-ordained by God on the 3rd day when he created plant life, and on the 6th day when he created humans who had the ability, eventually, to make Bombay Sapphire and put olives in it, chilled, with some thought about vermouth.

When drinking such a beverage (the only one deserving of the name Martini) in the company of friends, we are truly following God's path, and fulfilling the purpose of our humanity.

el cowboy

While researching my previous post I had a lovely talk with my brother, Brother Peregrine, who is a Benedictine monk. He took me to task for claiming that an ultra dry martini was 'purist' - apparently martinis came into existence in an almost undrinkable ratio of 6:1, gin to vermouth. Gag. However, I still think I can claim to be a purist, if only of the Modern Age Of The Martini, since the much more drinkable ratio of at least 16:1 became commonplace.

He also mentioned his favorite martini recipe which I post here with the disclaimer that, with the addition of vodka, I believe using the word 'martini' is an error.

Equal parts Tanqueray 10, and Grey Goose
a splash of Lilly (vermouth substitute, and less acidic)
for some fun add some Candied Orange Zest

el cowboy

The Vesper *the original Bond martini from "Casino Royale"

2 parts Bombay gin
1 part vodka
1 part Lillet
Shaken, not stirred
Serve over a thin slice of lemon

Honestly, if you serve a "shooter" in a martini glass, it's still a shooter, you just get to feel like a grown-up instead of a college student. The same goes for "extra dry martinis". If you don't use vermouth, it's just cold gin (or vodka) in a martini glass.

There's a martini bar downtown here, and they keep a Sour Apple Jolly Rancher in their vodka bottle to make Apple Martinis.

They also put some caramel around the inside of the glass for caramel apples.

I think the best thing they make (I still like my drinks sweet) is a Thin Mint. I don't know what they put in it, or the proportions, but it's just like a Girl Scout cookie. Yummy. =)

One Girl Scout Coming up

1Part Vanilla Vodka
1Part Chocolate Liquor (godiva perferred)
1Part Crème de Menthe
Hershey's Syrup

Swirl the inside of the martini glass with chocolate. Mix the vodka, Godiva, and Creme de Menthe together with ice. Pour into the glass straining the ice. Garnish with a cherry.

*kisses mal

Thank you thank you thank you!

Must go to the store and buy booze now... =)

Doesn't vodka and Bailey's curdle together??

I use the Apple Pucker and also add 1-2 drops of liquid caramel (the stuff that comes in a bottle for icecream toppings or coffee flavoring)

hey guyzz wats up? im kinda new here but martinis i know

hey guyzz wats up? im kinda new here, but martinis i know!! hey -thingstodo- do u know how 2 make a strawberry martini, or a mango n bubbles????:thumbsup:

Vodka
Ice
Rocks glass.

Combine vodka and ice in the rocks glass. Drink.

While a true martini uses Gin, there's only one martini worth drinking IMO.

Ketal One (chilled of course)
Quick swish of vermouth
pour
drink.

I can't stand all these flavor "martini's" makes my vodka blood boil :p

QFT 4.5 years later.

The martini is gin, a bit of vermouth, and a green olive. If you put any apple in there, you're not drinking a martini and you're reminding everyone around you how much Scrubs has gone downhill. Your best bet is to simply find a gin you like, I'm partial to Hendrick's but you're fine going with a name brand like Gordon's, Bombay, or Beefeaters, locate a decent dry French vermouth like Noilly Prat, and then of course your olive. Experiment with measures of each, but I'd not suggest any less than a 4 to 1 ratio of gin to vermouth, because it's going to be too sweet.

Word.

I'm partial to Bombay, but I really should experiment. And I agree on the 4-to-1. Even then that's a bit out of whack for me. I'm a 2-to-1 kind of guy.

What's your opinion on dirty martinis?