Gibson Martinis
he Gibson—a variation on a Martini made with a splash of pickled onion juice and garnished with a pickled pearl onion—doesn't get enough love, but we're here to change that. The key to a great Gibson is to make your own pickled onions; the flavor and texture of homemade just can't be beat, and you will also have extra to add to your next cheese board, salad, or sandwich. We might call for adding just one onion to each martini, but don't let that stop you from sneaking in a few more into your glass.
Frozen Martini
Max Green, owner and bartender of NYC's Blue Quarter, shared his recipe for the perfect martini, which he makes ahead in big batches and freezes. There's no ice and no stirring or shaking with the Frozen Martini: With a formula of two parts gin, one part vermouth, and one part water, the ideal dilution is built into the batch. When you take it out of the freezer, the liquid won't be completely frozen but will glide right out of the bottle. Let it sit in the glass on the counter for a minute before sipping. Alcohol has a low freezing point, so it warms up quickly, and when it does, the drink will be as smooth as can be. The garnish is up to you.
在全球饮用马提尼岛的地方
马提尼不仅仅是鸡尾酒;这是一个experience, an occasion in itself. It’s a drink that connotes class and elegance. And it’s a drink best enjoyed in equally elegant surroundings. (A martini in a dive bar just doesn’t taste the same.) Just about any bartender can mix a martini, but where do the discerning go for the best? We asked mixologists and spirits professionals from around the globe where they love to drink a martini, and just how they order it. —Carey Jones
How to Make a Giant Bottled Martini for Your Holiday Party
Be a bartending MVP without missing any of the party.
4 Winter Martinis from Bartenders in the Country's Coldest Cities
Cold climate mixologists sound off on the best way to make martinis for these icy, slushy, brutally cold days.
