Steakhouse Martini Recipe

Chill glass

Place a martini or coupe glass in the freezer for at least 10 minutes, or fill it with ice water while you prepare the drink to ensure it is well chilled.

Prepare shaker

Fill a cocktail shaker halfway with ice (about 1 cup). Cold ingredients and proper dilution are important for balance.

Measure and add ingredients

Into the shaker add 2.5 oz gin or vodka, 0.5 oz dry vermouth, 0.25 oz chilled beef consommé, 0.25 oz olive brine, 2 dashes Worcestershire sauce, 1 dash Angostura bitters, and a pinch of coarse ground black pepper.

Stir (preferred) or shake

For a clear, silky martini, stir the mixture with a bar spoon for 20–30 seconds until well chilled and slightly diluted. If you prefer a more vigorous texture and colder drink, shake vigorously for 8–10 seconds and then let it sit briefly to allow shards to settle.

Rim (optional)

If desired, wet the rim of the chilled glass lightly with lemon twist or a small amount of beef consommé and dip the rim into coarse or smoked salt to give a steakhouse-style accent.

Strain and serve

Double-strain the cocktail into the chilled martini or coupe glass using a Hawthorne and fine mesh strainer to remove any small ice chips and particulates from the consommé.

Skewer two large green olives on a cocktail pick and place them in the glass. Express the lemon twist over the top of the drink (if using) to add a bright aroma, then discard or place on the rim.

Optionally grind a small amount of fresh black pepper over the surface for aroma and a savory finish.

Serve immediately alongside a steak or as a savory aperitif. The small amount of concentrated beef consommé and Worcestershire sauce gives the martini a steakhouse umami note without making it brothy—adjust consommé and olive brine to taste for more or less savory character.