Bon Appetit – September 2019

7171

This martini is technically

called a 50/50 since it’s half

gin and half vermouth.

As you won’t be individually

stirring or shaking these

’tinis, water is added to aid

in the dilution, which

transforms the mixture

from pure alcohol to a tasty,

drinkable beverage.

To make a batch, combine

2½ cups dry vermouth,

2½ cups gin, and 1 cup

water in any vessel large

enough to hold all 6 cups

of liquid. Stir until well

combined (alcohol and water

have different densities,

so you need to complete

this step for proper mixing).

Chill until party time.

To serve, pour into ice-filled

glasses and let guests

garnish however they like.

Olive brine and olives

for a dirty; a lemon twist

for, you know, a twist.

Or cocktail onions for a

Gibson vibe. 8 servings

THE

GARNISHES

OLIVES

I like to put out a mix of martini

and Castelvetrano olives.

COCKTAIL ONIONS

Whatever brand you choose, make
sure the onions aren’t sweet.

LEMON TWISTS

Use a peeler or paring knife to

get wide pieces of zest.

The

Martini

BAR