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A vodka martini is a cocktail made with vodka and vermouth, a variation of a martini. A vodka martini is made by combining vodka, dry vermouth and ice in a cocktail shaker or mixing glass. The ingredients are chilled, either by stirring or shaking, then strained and served "straight up" (without ice) in a chilled cocktail glass.
In the early 20th century, the "very-dry" martini became very-popular: Ice cold gin or vodka, garnished with a lemon twist, or an olive, or an onion, but only a little vermouth (or maybe not even ...
To make these peppermint-bark-inspired drinks, you'll combine white chocolate liqueur, vodka, peppermint schnapps, and heavy cream in a cocktail shaker with ice, before serving these shaken—not ...
A cocktail is a mixed drink typically made with a distilled liquor (such as arrack, brandy, cachaça, gin, rum, tequila, vodka, or whiskey) as its base ingredient that is then mixed with other ingredients or garnishments. Sweetened liqueurs, wine, or beer may also serve as the base or be added.
Start by deciding what drink to make. ... “There is nothing better than a frozen Martini.” Mix gin or vodka with vermouth and dilute slightly: 2 parts gin, 1 part vermouth, and 1 part water ...
The drink was popularised by author Ian Fleming (1908–1964) in his 1953 novel Casino Royale, in which the character James Bond invents the recipe and names the cocktail. Fleming's Bond calls it a "special martini", and though it lacks the vermouth that defined a martini in Fleming's day, it is sometimes called a Vesper martini.
Straight up: chilled, without ice: Standard garnish: Squeeze oil from lemon peel onto the drink. Standard drinkware: Cocktail glass: IBA specified ingredients† 45 ml vodka; 15 ml raspberry liqueur; 15 ml fresh pineapple juice; Preparation: Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass ...
The classic Martini is a surprisingly difficult cocktail to make well. With so few ingredients involved in constructing the iconic cocktail, the exact ratios, temperature, and dilution must be ...