This page features original cocktail recipes submitted by bartenders and shared by the community. Recipes may come from working bartenders, collaborators, or enthusiasts, and are reviewed before being published.
1/2 oz (15 ml) fresh lime juice
3/4 oz (22 ml) simple syrup (link)
An olive, a cocktail onion, or a lemon twist, for garnish
Combine the vermouth and gin in a frozen mixing glass. Fill to the top with ice and stir until the drink is sufficiently chilled. Strain into a chilled coupe and garnish with teh olive, cocktail onion or lemon twist.
“The Martini is to a stirred drink what a Daiquiri is to a shaken one - total simplicity just straightforward technique and execution. Conventional wisdom would have you believe that a proper Martini is dry, but Sasha’s Martini was as wet as I’ve ever seen - a straight 2:1 ratio, and with gin unless otherwise specified.At the Petraske bars, stirred drinks are, as a rule, built to 3-ounce liquid volume. You would often see Sasha bent low, inspecting the wash-lines of each round of drinks that were about to go out. He always said that the end goals were a drink as cold as possible (“no such thing as a too-cold drink”) and appropriate water content.All classic Martini garnishes complement the drink, and a lemon twist, potently aromatic and bitter, has to be applied with a light touch. Once I saw Sasha order a Martini with a twist from one of his bartenders, and the bartender squeezed every bit of oil from the twist over the drink. Sasha tasted it and handed it back for him to taste. All you could taste and smell, he said was the lemon peel, all the balance gone. He wasn't mad or mean about it - just teaching, as always”~ Abraham Hawkins
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