Martinis Galore: 26 of the Best Recipes to Make at Home (2024)

Ingredients

2 oz vodka

1 orchid or other edible flower as garnish

1 oz. white cranberry juice

1 oz lime juice

1 oz St Germain elderflower liqueur

Instructions

Shake all the ingredients together with ice and strain into a chilled martini glass. Garnish an ice ball with an orchid or other edible flower frozen in its center.

From db Bistro Moderne Miami

Ingredients

1 oz Perry’s Tot Navy Strength Gin

2 oz Fino Sherry

1 dash celery bitters

Olive

Instructions

Stir ingredients with ice. Strain into a Nick and Nora glass. Garnish with an olive.

Created by Jim Kearns for Slowly Shirley in New York City

Ingredients

2.25 oz Plymouth gin

.5 oz Dolin Blanc vermouth

.25 oz maraschino liqueur

2 dashes orange bitters

Rinse absinthe

Orange twist expressed and rolled on skewer with a brandied cherry for garnish

Instructions

Stir with ice and strain into an absinthe rinsed Nick and Nora glass. Garnish as described above.

From Flora Bar in New York City

Ingredients

2 oz Tanqueray No. Ten gin

1 oz vermouth

Several dashes orange bitters

Absinthe rinse

Instructions

Stir ingredients with cracked ice. Strain into chilled Nick and Nora glass. Garnish with lemon twist.

Created by Tommy Warren for Bedford & Co, New York City

Ingredients

2 oz Plymouth Gin

.75 oz Dry Vermouth

.25 oz Onion Brine

4 drops Saline Solution

Onions (Porchlight spikes them using a sherry vinegar brine with basil, thyme, allspice, lemon peel, black pepper, mustard seed, and sugar)

Instructions

Build the ingredients in a mixing glass and stir with ice until properly chilled. Strain into a co*cktail coupe and garnish with a co*cktail onion.

"The Gibson was inspired by the classic recipe. We had fun playing around with the flavors when making the onions that we were going to use in them. I wanted onions that would also reflect other gin co*cktails, like the Tuxedo or a Gin and Tonic."

Created by Nick Bennett at Porchlight in New York City

Ingredients

1 dash cucumber bitters

.5 tsp Saler’s Gentiane

1 tsp Yellow Chartreuse

1 tsp kaffir simple syrup

.75 oz Dolin Blanc vermouth

1.5 oz honeydew melon and cucumber-infused Botanist Gin

Instructions

Stir ingredients with ice and strain into a rocks glass with a large ice cube. Garnish with a lemon twist.

"The Alaska was inspired by the classic co*cktail of the same name. We kept the yellow chartreuse, gin, and vermouth aspects of the drinks. Then added a cucumber melon infusion to the gin, which was inspired by a co*cktail at The Dead Rabbit from a year and a half ago using the infusion."

Created by Jesse Vida at BlackTail, New York City

Ingredients

1.5 oz ESP Smoked Gin

1 oz Alessio Bianco

.50 oz Chenin blanc

.25 oz Domaine de Canton Ginger Liqueur

3 drops of Cedronella Elixar

3 drops of extra virgin olive oil

Instructions

Add all the ingredients into a mixing glass except olive oil. Stir vigorously and strain into a coupe glass. Garnish with 3 drops of extra virgin olive oil.

"This co*cktail is inspired by the ever-popular Dirty Martini. I wanted to take this classic a step further. There is nothing 'clean' about this co*cktail; it is vibrant, lively, and complex. I chose ESP Smoked Gin because of its unique flavors, with hints of peppercorn and caraway. It makes it more approachable with the olive oil as a supporting flavor."

Created by Shawn Chen of RedFarm, New York City

Ingredients

2.5 oz Absolut Elyx vodka

.5 oz simple syrup

.5 oz lime juice

4 basil leaves

1 slice jalapeno

Instructions

Place all ingredients into a shaker, then shake and strain into a freshly chilled martini glass. Garnish with thin slice of jalapeno.

From STK, multiple locations

Ingredients

1 spoon of avocado

.75 oz simple syrup

.75 oz lemon juice

1 oz pineapple juice

1.5oz Baron Silver Tequila

Fresh black pepper

Instructions

Add all ingredients in the order listed above into the shaker on the rocks. Shake vigorously until the avocado liquefies. Pour mix into a martini glass. Garnish with fresh black pepper.

Created by Attila Kocsis at Seaspice in Miami

Ingredients

1.5 parts DeKuyper Triple Sec Liqueur

.5 part Pinnacle Original Vodka

.5 part lemon juice

1 sugar cube

1 lemon

Instructions

Combine ingredients into an ice-filled shaker. Shake until sugar is dissolved, then strain into a martini glass. Garnish with lemon twists.

Ingredients

4 cucumber slices for garnish

1.5 oz Bulldog Gin

1 oz Caravella Limoncello

4 dashes cucumber bitters

.5 oz lemon juice

3 basil leaves

2 cucumber slices for garnish

Instructions

In a mixing glass, muddle the four cucumber slices. Add gin, limoncello, cucumber bitters, lemon juice, and basil leaves. Shake and double strain into co*cktail coupe. Garnish with two cucumber slices.

Created by Ryan Kelimoff at Mercato della Pescheria at Venetian Las Vegas

Ingredients

1.75 oz vodka or gin

2 oz lychee purée

.75 oz lemon juice

.5 oz rose syrup

1 pinch salt

1 rose petal

Instructions

Combine vodka or gin, lychee puree, lemon juice, rose syrup, and salt in a co*cktail shaker. Shake and double strain into a chilled martini glass. Garnish with a rose petal.

From Zuma Las Vegas at the Cosmopolitan of Las Vegas

Ingredients

2 oz Ford's gin

1 oz Miro dry vermouth

2 dashes Regans' orange bitters

1 tsp extra-virgin olive oil

Instructions

Stir all ingredients with ice and strain into a chilled co*cktail glass. Garnish with olive oil.

Created by Greg Best at Ticonderoga Club in Atlanta

Ingredients

2 oz Aylesbury Duck vodka

.5 oz Dolin Dry Vermouth

.5 oz Cocchi Americano Rosa

.25 oz St. Germain elderflower liqueur

1 dash Scrappy's Grapefruit Bitters

Instructions

Stir all ingredients with ice. Strain up into a co*cktail glass. Express and discard a lemon peel over the co*cktail Garnish with violets.

Created by Kellie Thorn at Empire State South in Atlanta

Ingredients

1.5 Fords Gin

1 Aylesbury Duck Vodka

.75 Carpano Bianco vermouth

.5 oz Cointreau

Instructions

Stir with ice and strain. Serve in a chilled martini glass. Use a dehydrated orange as a garnish.

Created by Nate Mason at Poca Lola in the soon-to-open Maven Hotel in Denver

Ingredients

1.5 oz extra-virgin olive oil-washed Martin Miller's Gin

1 oz CH Vodka

.5 oz Lillet Blanc

Instructions

Stir and strain into coupe. Garnish with drops of olive oil and an olive. To make the olive-oil washed gin, combine 1 liter of gin with 7 oz extra virgin olive oil (Monteverde uses Aristaeus). Let sit for four days at room temp. Place in freezer and pour off gin when the oil solidifies.

Created by Justin Kadarabek at Monteverde Restaurant & Pastificio in Chicago

Ingredients

2 oz Fords Gin

2 oz Noilly Prat Dry Vermouth

.25 oz Jacob’s Pickle Brine

2 dashes Orange Citrate

Instructions

Stir and strain into a sidecar carafe and a Nick and Nora glass. Garnish with 4 pickled peppers.

Created by Maison Pickle in New York City

Ingredients

1.5 oz Fords Gin

1.5 oz Dolin Dry vermouth

1 dash orange bitters

Lemon

Instructions

Combine gin, vermouth and bitters into mixing glass. Add large ice cubes and stir until well-chilled. Strain into a chilled coupe. Garnish with a lemon twist.

Ingredients

2 oz Fords Gin

1 oz Manzanilla Sherry

.25 oz grapefruit juice

1 barspoon dried Marjoram

Lime Zest Garnish

Instructions

Combine all ingredients in a tin with ice and shake for only three to 4 seconds; then allow mix to sit in the tin on ice for about 10 seconds. This will allow the marjoram to express its aroma and flavor into the drink. Double strain the mixture with a tea strainer into a large coupe with a nice big ice cube. Garnish with a lime zest by squeezing the zest side over the drink and placing it on the rim.

Created by Topher Hartfield at RiNo Yacht Club in Denver