Espresso Martini
The sophisticated-yet approachable-stylish-classy-delicious-yummy-unforgettable-coffee-rich-go-to-Martini
When a British top model walked into a London bar in 1984 and asked for a drink that could wake her up and 'beeeep' her up (you know we would never swear), the famous Espresso Martini was born. Sophisticated, edgy and unexpectedly strong.
The Kahlúa recipe How to make
- 1 part kahlúa
- 1 part absolut vodka
- 1 part espresso
- Optional: Add simple syrup to taste
Ok, you’ll need an espresso machine and a shaker for this one. It sounds complicated but it’s just a matter of mixing booze with coffee. Shake the Kahlúa, Absolut Vodka and espresso together with plenty of ice. Strain into a cocktail glass to get rid of all the small ice chips. Tip: Shake for like 10 seconds for optimal frothiness.
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under legal drinking age.
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Coach Kahlúa on Espresso Martini
KAHLÚA ORIGINAL Coffee Liqueur
the espresso martini how to make
Did you know Kahlúa is made from
only the finest 100 percent, hand-selected Mexican Arabica beans.
Contact
Find a store near you right here: Where to Buy
Chefs and cookbook authors out there enjoy cooking with Kahlúa and have developed recipes in unisome with us. Directions for these delectables are just a click away (it was hard for us to choose a favorite).
For how long can I let a bottle sit?
The bottle will stay mint for 4 years. After this, the coffee flavor won’t hit the high notes as in it’s prime – but it will stay safe and sound to enjoy for longer.
100 Best Martinis - Mixed Drinks
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Top 10 Cocktails
1001 Cocktails - Copyright © 1997-2017
Cocktails
A cocktail you'll love at first sip thanks to its special texture and striking mixture of flavors. There are many legends and stories about how this cocktails got its name, for sure the Americano is one of James Bond's favourite cocktails (he ordered one in 007 Casino Royale). The Americano is part of the official cocktail list of the IBA (international bartending association) and IBA cocktails are prepared all over the world according to this original recipe.
- recipe
- 1 part (1oz, 3cl) Campari
- 1 part (1oz, 3cl) Red Vermouth
1) Pour the ingredients directly in a old-fashioned glass
2) Fill with ice cubes
3) Add a splash of soda water
4) Garnish with orange slice or lemon peel.
It is commonly used to serve neat aperitif or any drink “on the rocks”.
Simple and balanced, it's considered to be one of the most famous Italian cocktails in the world. Invented in 1919 by Count Negoni - who asked to add a touch of gin rather than soda to his americano, in honour of hist last trip to London - the cocktail was finally named after the count who adored it. The Negroni is part of the official cocktail list of the IBA (international bartending association) and IBA cocktails are prepared all over the world according to this original recipe.
- recipe
- 1 part (1oz, 3cl) Campari
- 1 part (1oz, 3cl) Gin
- 1 part (1oz, 3cl) Red Vermouth
- 1 slice of orange
1) Pour all ingredients directly into a rock glass filled with ice
2) Garnish with a slice of orange.
It is commonly used to serve neat aperitif or any drink “on the rocks”.
Invented during the prohibition years and served in American style, The Boulevardier mixes European ingredients and has a rich, intriguing and intense taste.
- recipe
- 2 parts (1oz, 3cl) Campari
- 2 parts (1oz, 3cl) Red Vermouth
- 3 parts (1oz, 3cl) Bourbon Whiskey
1) Pour all ingredients into mixing glass with ice cubes.
2) Stir well and strain into chilled cocktail glass
3) Garnish with lemon twist.
Size: from 16cl to 24cl
The cocktail glass is commonly used to prepare “straight up” alcoholic cocktails without ice in the glass, usually shaken.
The eye catching colour and the sweet taste makes this cocktail unique. The Campari orange was originally named Garibaldi - the soldier who fought for the Italian unification movement - as it combines two ingredients that come from north and south of Italy: Campari is from Milan and oranges from the south.
- recipe
- 1 part (1⁄4 oz, 4cl) Campari
- 3 parts (top) Orange juice
1) Pour the ingredients into a tall glass filled with ice.
2) Garnish with a slice of orange.
As the name suggests, it is commonly used to serve cocktails made with fruit juices.
In 1972, Mirko Stocchetto at the Bar Basso in Milan added sparkling wine instead of the gin by mistake to a Negroni. He then realized that this variation had some sense and this humble mistake led to the creation of a classic cocktail that is still enjoyed all around the world today, and to its name: in fact, in Italian "sbagliato" means mistaken. Ideal for those who want to enjoy a few "bubbles" without having to forget the classic sharp Negroni taste they know and love.
- recipe
- 1 part (1 oz, 3cl) Campari
- 1 part (1 oz, 3cl) Red Vermouth
- 1 part (top) Sparkling Wine
1) Build in a double rocks glass with ice.
2) Garnish with a slice of orange.
It is commonly used to serve neat aperitif or any drink “on the rocks”.
Simplicity is often the key to the best results. And this drink proves the point. All it takes is a touch of tonic water to make an irresistible, thirst-quenching cocktail.
- recipe
- 1 part (1,1⁄4 oz, 3,75cl) Campari
- 3 parts (top) Tonic Water
1) Build the drink in a balloon glass with ice.
2) Garnish with a slice of orange.
A stemmed cocktail glass with a balloon shape bowl, ideal for serving gin or cocktails.
It holds about 415 ml and is 18 cm high.
This was the most popular drink in the bar Camparino, opened by Davide Campari himself back in 1915. Simple and easy, and perfect for the aperitif when you are in town.
- recipe
- 1 part (2 oz, 6cl) Campari
- 3 parts (top) Soda water
1) Prepare directly inside the glass.
2) Pour the chilled Campari and top up with soda.
3) Garnish with an orange slice if desired.
A stemmed glass, wherein the top of the glass pushes out a bit to form a lip in order to capture the head and the body is bulbous.
Campari and the shaker were invented at almost the same time and soon became a twosome. Perhaps this is why together they create something special. Quick, uncomplicated and with a simple elegance it is one of the best ways of enjoying Campari’s complexity.
- recipe
- 1 part (2 oz, 6cl) Campari
1) Shake well with ice and pour into a chilled cocktail glass.
Size: from 16cl to 24cl
The cocktail glass is commonly used to prepare “straight up” alcoholic cocktails without ice in the glass, usually shaken.
The simplest, most classic way of discovering and enjoying Campari's complexity. The ice will enhance its unmistakeable hint of bitter, entering dry and strong on the palate. The best time to enjoy it? Aperitif time, of course.
- recipe
- 1 part (2 oz, 6cl) Campari
1) Prepare this cocktail directly inside an ice-filled glass.
3) Garnish with a slice of orange.
It is commonly used to serve neat aperitif or any drink “on the rocks”.
Italy, around 1870. Campari bitter (made in Milan) came together with Cinzano vermouth (made in Turin). An encounter that changed everything. It is hardly surprising that the name Mi-To sounds exactly like the Italian word for ‘Myth’
- recipe
1 part (3 cl - 1oz) Campari
1 part (3 cl - 1oz) Red Vermouth
1) Build in a rocks glass full of ice. 2) Garnish with a peel of orange.
A stemmed glass, wherein the top of the glass pushes out a bit to form a lip in order to capture the head and the body is bulbous.
This is the Stars and Stripes version of the Negroni. It uses the characteristic American spirit – rye whiskey – instead of gin and became famous in the 50s. It is both strong and fascinating, like its most famous
admirers, the male stars of Hollywood of the time.
- recipe
- 1 part (3 cl - 1oz) Campari
- 1 part (3 cl - 1oz) Rye Whiskey
- 1 part (3 cl - 1oz) Dry Vermouth
1) Pour all ingredients into a mixing glass filled with ice cubes.
2) Stir well and strain into a chilled cocktail glass.
3) Garnish with orange peel and red cherry cocktail.
Size: from 16cl to 24cl
The cocktail glass is commonly used to prepare “straight up” alcoholic cocktails without ice in the glass, usually shaken.
Campari Milano is a new reinterpretation of Campari Spritz with a touch of mint and elder flower syrup, that offers an unexpected fresh taste experience. Ideal for the hot summer nights.
- recipe
- 1 part (11⁄2 oz, 4,5 cl) Campari
- 1 part (1oz, 3 cl) Elderflower syrup
- 3 parts (3oz, 9 cl) Prosecco
1) Prepare directly inside an ice filled glass
2) Pour the prosecco first then the elderflower and finally the Campari.
3) Garnish with fresh mint leaves and stir gently.
Size: from 30cl to 60cl
This glass has recently become popular for Prosecco based cocktails.
The Mixology Map
Find out which campari cocktail perfectly suits you.
Vodka Drinks Recipes
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Inspiration and Ideas
- Tips & Tricks
Sea Breeze Cocktail
As refreshing as its name. Plant your beach umbrella and enjoy this simple blend of vodka, cranberry juice, and grapefruit juice.
Easy Bloody Marys
It's a salad in a glass! Bloody Mary mix, herbs, spices, and vodka served in a spicy salt-rimmed glass. Garnish with pickles, celery, olives—whatever you like.
Vodka Martini
"Perfect, simple vodka martini recipe. My wife, a first-time martini drinker, liked it. Use a high-quality vodka." – Tacketts Mill Farm
Vicki's Tangerine Martini
"I love anything orangey—this martini is delicious!" – mary
Vermouth wine-based cocktail recipes
In a wine glass, add the bitters to the sugar. Then add the dubonnet and a tsp. of ice. Fill the glass with champagne, stir gently and garnish with a twist of lemon peel.
Pour over ice into an collins glass. Garnish with lemon and orange twists. You may fill with some club soda.
Float vermouth on top of chilled Dubonnet in a red wine glass and serve.
Shake ingredients with ice. Strain into a chilled cocktail glass. Garnish with strawberry.
Stir all ingredients (except lemon wedge) with ice and strain into a cocktail glass. Add the lemon wedge and serve.
Combine Vermouth, Southern Comfort, and ice in a glass and stir well. Strain into a cocktail glass.
Pour grenadine and carbonated water into a collins glass and stir. Add ice cubes and dry vermouth. Fill with carbonated water and stir again. Add the twist of lemon peel and the orange spiral so that the end dangles over rim of glass.
Stir over ice cubes in an aperitif or cordial glass, and squeeze in an orange wedge. Serve.
Stir all ingredients (except lemon and cherry) with ice and strain into a cocktail glass. Add the lemon slice, top with the cherry, and serve.
Stir dubonnet and creme de cassis over ice cubes in an aperitif glass. Fill with soda, add a twist of lemon peel, and serve.
Shake all ingredients (except carbonated water) with ice and strain into a highball glass over two ice cubes. Fill with carbonated water, stir, and serve.
Pour dubonnet over ice cubes in a collins glass, and fill with ginger ale. Add a spiral of lemon peel, and serve.
Pour all ingredients into an old-fashioned glass, and serve.
Stir over ice cubes in a small highball glass, and serve.
Shake with ice and strain into an old-fashioned glass.
Pour the vermouth, grenadine and ginger ale into a collins glass almost filled with ice cubes. Stir well, garnish with a twist of lemon, and serve.
Pour the vermouth, sherry and Pernod into a mixing glass half-filled with ice cubes. Stir well, strain into a cocktail glass, and serve.
Stir over ice cubes in an aperitif glass. Fill with water, and serve.
Pour into a frosted champagne flute.
Stir ingredients with ice, strain into a cocktail glass, and serve.
Stir and strain into a wine glass filled with broken ice. Garnish with red, green and yellow cherries on a stick.
Pour over ice cubes in a small highball glass, stir, and serve.
Stir all ingredients with ice, strain into a cocktail glass, and serve.
Stir vermouth and creme de cassis in a highball glass with ice cubes. Fill with carbonated water, stir again, and serve.
Pour vermouth and creme de cassis into an old-fashioned glass. Add three or four ice cubes, fill with soda, and serve.
Stir well over ice cubes in a mixing glass. Strain into a chilled cocktail glass, and serve.
Serve without ice. The juice should be at room temperature.
Cocktail mit martini
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Welcome to the Treasury of Tipples
THAT WHICH IS LEAST EXPECTED IS OFTEN THE MOST DELICIOUS. Peruse by Occasion, Skill, Dryness, Character, or search for tipples by name here:
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HENDRICK'S GIN, 44% ALC./VOL. © 2017 BOTTLED AND IMPORTED BY WILLIAM GRANT & SONS, INC. NEW YORK, NY.
Cocktail mit martini
Cocktail historian David Wondrich is the world's foremost expert on the history of the American cocktail. Mr. Wondrich has been described as "A living iPod of drink lore and recipes" (New York Times) and a "crazy, bearded Civil War general" (Conan O'Brien). David is Esquire magazine's Drinks Correspondent, and has written for Saveur, Bon Appetit, Gourmet, Wine & Spirits, Real Simple, Marie Claire and more. He has written three books on cocktails and mixology.
Trafalgar Punch
During the Britannia Age of Sail, the men who sailed those great wooden ships liked nothing better than to sit around a big bowl of punch drinking toasts. Trafalgar Punch is precisely the sort of thing they would have served back then.
8 oz. Larressingle VSOP Armagnac
4 oz. Wray & Nephew White Overproof rum
The peel of 3 lemons, cut in wide spirals
6 oz. fresh-squeezed, strained lemon juice
In a 3-quart punch bowl, muddle the lemon peel and sugar. Let it sit for one hour. Stir in the lemon juice. Add the Taylor Fladgate 10 Year Old Tawny Port, Armagnac, rum and water and stir again. Carefully slide in a 1-quart block of ice. Chill for 20 minutes and grate 1/3 of a whole nutmeg over the top. Ladle out small servings into punch cups. Makes 20-30 servings.
Maria McClaire
A nod to the current trendiness of Irish whiskey and Italian bitters, the Maria McClaire uses Fonseca Siroco White Port to bridge the gap between them, creating a smooth and mellow drink that has an intriguing edge to it.
Stir well with cracked ice:
1 1/2 oz. Irish whiskey
2 dashes Peychaud's Bitters
Strain into a chilled cocktail glass and twist a thin-cut swatch of orange peel over the top.
Saint Valentine
First showcased in David Wondrich's column for Esquire, this cocktail is great for anytime of the year.
Shake well with ice:
1 1/2 oz. good, flavorful white rum
1/2 oz. orange curacao or Grand Marnier
1/2 oz. oz. fresh-squeezed lime juice
Strain into a chilled cocktail glass.
Louisville Julep
The Mint Julep - a far more popular and flexible formula than it is today - as made by Mr. Redding, who kept the Pearl Street House in Louisville twenty years before the Civil War.
Put 1 1/2 teaspoons superfine sugar and 1/2 oz water in the bottom of a pint glass and stir to dissolve. Add 6 or 7 mint leaves and press them lightly with a muddler. Fill the glass with finely-cracked ice. Add:
1 oz. Larressingle VSOP Armagnac
1 oz. Appleton Estate Reserve Rum
Pour this carefully into another pint glass, pour it back and repeat 3 or 4 times until everything is mixed.Add more ice to fill the glass, insert 4 or 5 good sprigs of mint, nestle a berry or two among the mint and add a couple of straws. Then smile.
This dark, rich and masculine pre-Prohibition classic comes from the bar of the old Waldorf Astoria hotel, on the site where the Empire State Building now stands. It was named not after the hordes of commuters who use nearby Penn Station but rather after a horse race, the Suburban Handicap, that was run every June at Sheepshead Bay (these days, they run it at Belmont).
Stir well with cracked ice:
1/2 oz. Appleton Estate Reserve Rum
1 1/2 oz. rye whiskey
Strain into a chilled cocktail glass and twist a swatch of thin-cut lemon peel over the top.
Cocktail historian David Wondrich is the world's foremost expert on the history of the American cocktail. Mr. Wondrich has been described as "A living iPod of drink lore and recipes" (New York Times) and a "crazy, bearded Civil War general" (Conan O'Brien). David is Esquire magazine's Drinks Correspondent, and has written for Saveur, Bon Appetit, Gourmet, Wine & Spirits, Real Simple, Marie Claire and more. He has written three books on cocktails and mixology.
Bar Drake Manhattan
The signature drink of the Sir Francis Drake Hotel on Powell St. in San Francisco, the secret is the smidge of maple syrup that magically blends the Fonseca Bin 27 Ruby Port and bourbon together. Seemingly everyone who has visited this ornate hotel bar remembers its "old school" Prohibition ambience and the Bar Drake Manhattan.
2 1/4 oz. Woodford Reserve Bourbon
1 bar spoon of maple syrup
Dash of Angostura bitters
Pour all ingredients over ice into a mixing glass. Stir the drink and strain into a cocktail glass. Garnish with brandied cherries.
Bin 27 Martini
During the Martini's heyday in the 1960s, the Rat Pack, James Bond and Madison Avenue exec's downed multiple rounds at lunch. The current retro appeal of Mad Men has helped make the Martini cool again and Fonseca Bin 27 Ruby Port adds a new twist to a classic cocktail.
1/2 oz. Cranberry juice
Combine all the ingredients into an ice filled shaker.
Shake and strain into chilled martini glass. Garnish with olives.
Cocktail historian David Wondrich is the world's foremost expert on the history of the American cocktail. Mr. Wondrich has been described as "A living iPod of drink lore and recipes" (New York Times) and a "crazy, bearded Civil War general" (Conan O'Brien). David is Esquire magazine's Drinks Correspondent, and has written for Saveur, Bon Appetit, Gourmet, Wine & Spirits, Real Simple, Marie Claire and more. He has written three books on cocktails and mixology.
Bin 27 on the Rocks
Bin 27's lush aromas and deep flavors are a new tasting experience on ice.
In a highball or rocks glass, fill the glass with ice and cover with Fonseca Bin 27 Ruby Port. Garnish with an orange wedge and a mint sprig.
Tawny Crushed
The young, fresh aromas and flavors of Croft Fine Tawny Port are rendered in a new way when served over crushed ice.
Fill a highball glass with crushed ice and cover with Croft Fine Tawny Port. Garnish with a lemon wheel.
Siroco and Tonic
White Port was first introduced by Taylor Fladgate in the 1930s. Fonseca Siroco's tart stone fruit aromas and flavors are given an edge and made lighter with tonic water.
1 part tonic water
Fill a highball glass with ice. Add Fonseca Siroco White Port and the tonic water. Stir well and garnish with a lemon wheel, mint leaf, or basil leaf.
Port Lemonade
Luscious red berries meet lemon to form a cherry and citrus-flavored cocktail.
1 1/2 parts vodka citron
2 parts lemonade
Fill a highball glass with ice. Add all of the ingredients and stir well. Garnish with a lemon wheel and a straw.
Ruby Sparkler
Here, the general motif of a Kir Royale is given 'the Port treatment,' and spicy, red berry flavors of Fonseca Bin 27 Ruby Port are lifted by the brut sparkling wine.
2 parts brut sparkling wine (well-chilled)
Fonseca Bin 27 Ruby Port into a well-chilled Champagne flute and top with brut sparkling wine. Garnish with a fresh blackberry or strawberry.
Taylor Fladgate Imperial
A splash of Scotch throws the profound caramel and nutty aromas and toasty flavors of Taylor Fladgate 10 Year Old Tawny Port into relief in this contemplative cocktail.
Splash of 10 Year Old Scotch whisky
Using a shaker, mix Taylor Fladgate 10 Year Old Tawny Port and the 10 Year Old Scotch whisky. Serve in a well-chilled vermouth cocktail glass. Garnish with an orange twist.
Cocktail historian David Wondrich is the world's foremost expert on the history of the American cocktail. Mr. Wondrich has been described as "A living iPod of drink lore and recipes" (New York Times) and a "crazy, bearded Civil War general" (Conan O'Brien). David is Esquire magazine's Drinks Correspondent, and has written for Saveur, Bon Appetit, Gourmet, Wine & Spirits, Real Simple, Marie Claire and more. He has written three books on cocktails and mixology.
Pink Diamond
The "classic" CROFT PINK cocktail made with CROFT PINK Port, soda water and a squeeze of lemon to underscore the clean, tart berry flavors that refresh and cleanse your palate.
1 part soda water
Lemon wheel for garnish
Pour both CROFT PINK and soda water into a highball glass filled with ice. Squeeze a lemon wedge over the top and stir. Garnish with a lemon wheel.
Pink Blossom
Created by renowned wine journalist Leslie Sbrocco, PINK Blossom is aromatic and fresh made with CROFT PINK Port, St. Germain Elderflower liqueur and brut sparkling wine. This effervescently festive delight may well have you thinking of the beach all through the year.
1 oz. St. Germain Elderflower liqueur
2 oz. brut sparkling wine
Fresh raspberries or blueberries
Put 4-5 ice cubes in a highball glass, pour in St. Germain and add CROFT PINK Port, then give a quick stir. Top with sparkling wine and garnish with a skewer of fresh berries.
Bubbles & Pink
Together, CROFT PINK Port, Prosecco, and Cointreau form the backbone of this tangy, world-offlavor cocktail. This cocktail well help you brave the cold and cool off with equal measure.
1/2 oz. Cointreau
2 dashes of bitters
1 lemon twist, as garnish
Pour all the ingredients into a chilled Champagne flute. Stir briefly and add the garnish.
Punchy Pink
This drink's wonderful blend of CROFT PINK Port, lemonade, pomegranate juice, Prosecco, and fresh strawberries is a new take on the classic holiday punch with provocatively tart, lively and vibrant flavors.
1 part lemonade
1/2 part pomegranate juice
1/2 part Prosecco
Chopped strawberries (or other fresh fruits)
A handful of mint
Make sure all ingredients are well-chilled. In a large pitcher, pour in all ingredients and stir. Serve into cocktail or punch glasses.
How to Drink Vermouth, Beyond the Martini
Long the sideman, vermouth breaks out as a solo act.
Vermouth is more potion than drink. The ultimate cocktail builder (see Martinis and Manhattans ) was originally used as a medicinal tonic, with spices and botanicals like wormwood—the German “ wermut ” inspired the name. Technically, it’s a wine that is aromatized (infused with botanicals) and fortified (spiked with unaged brandy). The brandy helps it last longer than wine, but not much. It’ll start to oxidize after about a month, so keep it in the fridge. Here's what you should know about sippin' the good stuff.
Straight Up
At its best, vermouth isn’t just a snazzy cocktail ingredient, it’s a cocktail unto itself. Case in point: a glass of the legendary Punt e Mes over ice (plus an orange peel, if you’d like). The sweet vermouth has more bitterness than its peers—it’s that extra bittering that helps it stand alone.
Herbal Essences
A few ingredients you might taste:
Martini Math
It’s not the gin that makes a Martini. It’s how much vermouth the drinker likes.
1:5 gin to vermouth: the Upside-Down or Reverse Martini
2:1 gin to vermouth
Gin, no vermouth (just a rumored nod toward France)
Style Spectrum
Vermouths have either a white or red wine base, and are either dry or sweet (though most red vermouths are sweet).
Dry white vermouth, like this one by Dolin, is crucial in any Martini.
It’s the workhorse behind the cocktail bar and a crucial ingredient in any Martini (sorry, Churchill). French Dolin Dry is the benchmark white vermouth, but there’s certainly no shame in choosing classics Martini & Rossi or Noilly Prat .
Reddish brown and often vanilla scented (as in Carpano Antica Formula ). The anchor of a Manhattan or Negroni .
Sweet White
Floral, ethereal, and clear. Look for blanc or bianco (e.g., Martini & Rossi ) on the label.
Yes, Vermouth Bars Are a Thing
A whole bar devoted to the stuff? There are several vermuterías in Barcelona, including the standing-room-only Bodega 1900 run by the Adrià dynasty. Similar bars (like Chicago’s upcoming Artemisia ) are coming stateside soon.
Not Euro enough for vermouth on the rocks? Here's a more approachable creation .
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Classic Gin Cocktails
If the martini is the king of cocktails, then gin is the crown it wears upon its head. This grain-based liquor is flavored with juniper berries, which explains its almost pinecone-like flavor. The name gin comes from the Dutch word for juniper, jenever. Back in the 1650s, a Dutch doctor first distilled it as an elixir for calming the stomach and for stimulating the appetite. Take two martinis and call me in the morning!
Crystal Clear Martini | Photo by Meredith
Favorite Martini Recipes
It's simple, really. A whisper of vermouth, some gin, and an olive. But there are many subtle variations on this theme. How much vermouth is appropriate? There is much debate. Some recipes are playfully averse to it, recommending, say, pouring a generous portion of gin into a shaker while a friend stands in the next room waving a vermouth bottle at you. Here are just a few of the more traditional takes on the king of cocktails.
Other Ginned-Up Favorites
Of course, there's more to gin than martinis. Consider the gin and tonic. It's a classic summer drink -- so refreshing. But that wasn't the only reason that the colonial English drank G and T's in sunny, hot India: quinine in the tonic water kept malaria at bay. And the gin helped the medicine go down in the most delightful way. Here are a few delicious gin-based drinks:
Gimlet | Photo by Meredith
See our collection of Gin Cocktails.
Booze Foods
Add a little ring-a-ding-ding to the ol' dining thing. A porterhouse and a martini made the perfect power lunch--back in, oh, the late 1950s. We think the time is right to bring it back into fashion. P.S. Not advised during the work week.
Grilled Steaks with Sauteed Mushrooms | Photo by Meredith
More Gin-Friendly Foods
Get more cooking tips and awesome food finds.
About Carl Hanson
Carl will eat that. Share with him @CarlNo9 on Twitter.
How to Make a Blue Martini
A martini is one of the most popular cocktails in the world. As the classic martini recipe has only two ingredients, it is easy to play with the original recipe and create interesting variations of it. A blue martini can be made with either gin or vodka as well as blue Curçao.
Ingredients Edit
Makes two servings
Makes two servings
Makes one serving
Steps Edit
Method One of Three:
Making a Gin Blue Martini Edit
Method Two of Three:
Making a Vodka Blue Martini Edit
Method Three of Three:
Making a Blue Martini with Orange Flavor Edit
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