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My Top 5 All-New & Favorite Martini Recipes—Tell Me Yours Here

1. Maple Manhattan—My new favorite martini. 2 oz. Rye Whiskey, 3/4 oz. Sweet Vermouth, 2 dashes Angostura Bitters, 1/4 (no more!) oz. Maple Syrup, garnish with a stemmed maraschino cherry. (from Citizen Club, Nashville, TN)

2. Lychee Martini—The perfect summer drink. Not too sweet. 2 oz. Hendricks (or your fav) Gin, 1 oz. Dry Vermouth, splash of lime juice, shake, add to glass, then fill with POM Lychee Green Tea, garnish with a thin slice of cucumber. (from my friends Ramy & Tiff  Antoun)

3. Bacon Infused Manhattan—If you are a bacon lover-this drink is for you. Same recipe as above , but with bacon infused bourbon. To infuse bourbon, use the smokiest bacon you can find (Stan’s in Columbia, Tennessee has the best), fry up a bit and add one ounce bacon drippings to a bottle of bourbon. Use a wide mouth jar, shake vigorously, put in freezer overnight, remove layer of fat on top by gently cutting into fourths and removing, strain remainder back into the bourbon bottle (I use coffee filters) and bam! you have bacon infused bourbon. (from Cotton Row Restaurant, Huntsville, AL)

4. Sazerac—The epitome of a vintage cocktail. In an Old-Fashioned glass (not a mixing glass; it’s part of the ritual), muddle a sugar cube with a few drops of water. Add several small ice cubes and 2.5 oz. rye whiskey, 2 dashes Peychaud’s bitters, and one dash Angostura bitters. Stir well and strain into a second, chilled, Old-Fashioned glass in which you have rolled around a few drops of absinthe. Garnish with a twist of lemon peel (some insist that this be squeezed over the drink and discarded). Use the good stuff, if you can find it: Van Winkle Family Reserve Rye (13 years old), or Sazerac Rye (18 years old). (from Esquire Magazine)

5. Your Favorite Martini Recipe Goes Here—Please take a minute and share your recipe with all of us.

If this brought a ray of joy to your life, please share it with your friends by clicking one of the social networks below or e-mail the recipes to your fav martini lover.


By randy

Encouraging people to find out who they are so they can live their lives fully.

7 replies on “My Top 5 All-New & Favorite Martini Recipes—Tell Me Yours Here”

This is a watermelon martini I used to make often when I was a bartender at Bonefish Grill (it’s still on the menu!): Hand-muddled watermelon, fresh sour + house-made cucumber vodka infusion. Very crisp, not too sweet, refreshing…perfect for summer.

Well…of course I *have* to share the PHICKLE-TINI! My favorite bartender in Athens, GA…made it by accident (She mistaked ‘Phickles’ brine for olive brine.) & it’s fast becoming a favorite w/the locals here…& the college kids. I supply pickled veggies to many restos and bars in Athens, Atlanta, Knoxville, Greenvile…etc..for them to use for their bloody mary garnishes…& now they’re using the leftover brine for ‘Phickle-tinis!’ It’s easy. 2 oz. Hendricks gin or your favorite gin or vodka. (I like Hendricks though.) 1 oz. Phickles’ brine… (reserved from a jar of either the pickled okra, snap beans, jalapenos, or green tomatoes from http://www.phickles.com ) Add to an ice filled shaker…shake it up… Pour into a martini glass and garnish with your favorite Phickles Pickle! I know…this is a shout out to my little pickle company…but it IS delicious!

I’m a simple man. I like a very dry vodka martini – 3.5 oz (or so) vodka (I like Stoli or Grey Goose), wave the vermouth bottle over the shaker, drop in a couple of garlic-stuffed olives and you’re there!

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