Martini Cocktail Recipes

Some may not want to call it a comeback, but 2023 has definitely been the year of reinvention for the original cocktail—the martini.

“Though the martini may have been considered boring or even snobby by some consumers, its familiarity is also a strength in a time of cutbacks,” notes Emily Neill, COO Research, IWSR Drinks Market Analysis.

According to IWSR, bartenders are experimenting with recipes that appeal to younger adult consumers looking for more relaxed, modern, and approachable takes on a cocktail that has previously been viewed by some as both stuffy and old-fashioned. 

Inflation is also helping to spur the rise of this comeback cocktail. IWSR says as bars cut down on their research and development spend, making twists on classics offers a more cost-effective alternative to formulating brand new cocktails. Consumers tightening their belts are also returning to familiar, failsafe options, which is also contributing to the wave of nostalgic cocktail recipes popping up on menus.

Look to add savory, vegetal, sweet, and even spicy martini recipes to your bar or restaurant's menus. We've rounded up some martini recipes to get you started.

 

As If Martini

Ingredients:

1.5 oz. oz Monkey 47 Gin

0.75 oz. Lychee Black Tea infused Dolin Blanc Vermouth 

0.25 oz. Giffard Lichi-Li

0.5 oz. Blanc Verjus

Glassware: Chilled Coupe

Garnish: Fresh Lychee 

Directions:

Place fresh lychee into coupe and pour liquid nitrogen into the glass. Add all ingredients to a mixing glass, fill with ice and stir till diluted. With tongs hold lychee fruit and toss out the liquid nitro from the glass, place lychee back into coupe and strain martini into chilled glass. 

 

Botanist Martini

Ingredients:

{Yields one bottle}

7 oz. Longtable London Dry Gin

7 oz. St George Terroir Gin

4.5 oz. Berry Bros and Rudd No. 3 London Dry Gin

3 oz. Noilly Prat Dry Vermouth

1.5 oz. Tio Pepe Fino Sherry

1.5 oz. Seaborne Tincture*

7 oz. Reverse Osmosis Water 

Garnish: Cucumber balls (Jeff uses spherified cucumber compressed with absinthe, elderflower, salt and cucumber juice).

Directions:

Combine all ingredients together and stir until fully combined. Keep in the freezer until ready to serve. Garnish with cucumber balls.

 

Gilda-Tini

Ingredients:

2 oz Gin Mare

0.5 oz Lacuesta Extra Seco Vermut

0.5 oz Valdespino Fino Sherry

0.5 oz Still Water

Gilda (traditional, salty snack of anchovy, olive and Guindilla pepper)

Directions:

Combine ingredients in glass vessel. Place in freezer at around 0 degrees Fahrenheit for several hours. Pour into chilled Nick and Nora glass. Garnish with Gilda.

 

Cold Brew-tini

Ingredients:

2 oz Cold brew coffee (our favorite is with Nimbus Coffee Roasters’ Costa Rican)

1.5 oz Brandy or cognac

.75 oz Chocolate-infused Averna amaro (or your favorite amaro) (recipe below)

.75 oz Heavy cream

.5 oz Demerara syrup (recipe below)

Optional: Venus Hawaij spice blend 

Chocolate-Infused Averna amaro:

1 oz Chopped bittersweet chocolate

8 oz Averna

Demerara Syrup:

1 cup Demerara sugar or sugar in the raw

1 cup Water

Directions:

For the infused amaro, combine the two ingredients and infuse at room temp for 2 days. Strain through a fine mesh strainer and store at room temperature.For the syrup, bring ingredients to a boil until sugar dissolves. Pour into a heat proof jar.  Refrigerate until ready to use. For the cocktail, combine everything in a shaker with ice and shake vigorously until the tins are frosty. Strain into a chilled coupe glass. Dust with Venus Hawaij.

 

Rock Candy Martini

Ingredients:

1 oz. Monin Blue Raspberry Syrup

2 oz. vodka

2 oz. sweet & sour mix

Directions:

Chill serving glass. Pour ingredients into mixing glass with 2/3 ice in order listed. Cap, shake and strain into chilled serving glass. Add garnish and serve.

 

Cucumber Lime Martini

Ingredients:

3 oz. Seven Three Infused Cucumber Flavored Vodka

1/2 oz. Cointreau

1/3 oz. The Perfect Purée of Napa Valley Lime Zest, thawed

1/2 oz. fresh lime juice

1 1/2 oz. simple syrup

Directions:

Shake extra vigorously. Strain in chilled martini glass. Garnish with cucumber peel and lime piece.

 

Spicy Dot Martini

Ingredients:

2 oz Codigo 1530 Artesanal Mezcal

.5 oz Licor 43

.5 oz Ancho Reyes Verde

2 dashes fire water tincture

Garnish with Calabrian Chili Oil

Directions:

Add ingredients to a shaker with ice. Shake until chilled. Take a dropper and garnish with chili oil. Add more dots for more spice.

 

N/Aspresso 

Ingredients:

2.0oz Three Spirits Social Elixir 

1.5oz Decaf espresso 

0.5oz Agave 

2 dash chocolate bitters 

Directions:

Shake, double strain coupe, sugar rim, grated cinnamon.

 

Empress Martini

Ingredients:
2 oz Empress 1908 Gin
1⁄2 oz Lillet Blanc
Grapefruit Twist
Directions:

Shake and strain into a chilled martini glass. Garnish with a grapefruit twist.

 

 

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