Martini Elegante Recipe

Chill glass

Place a coupe or martini glass in the freezer for several minutes or fill it with ice water while you prepare the cocktail to ensure it is well chilled.

Optional vermut rinse

If you prefer a subtle vermut aroma, pour 0.25 oz Atxa Blanco vermut into the chilled glass, swirl to coat the interior, then discard or spit out the excess vermut. Pat the glass dry with a clean towel.

Prepare mixing glass

Fill a mixing glass or small pitcher with the measured 1 cup of ice until nearly full to provide proper dilution and chilling.

Combine ingredients

Add 2 oz Madrona Garden Club gin, 1 oz Atxa Blanco vermut, and 2 dashes orange bitters to the mixing glass over the ice.

Stir

Using a bar spoon, stir gently but thoroughly for 20–30 seconds (about 15–20 full revolutions). Aim for proper dilution (roughly 20–25% dilution by eye) and a silky texture; the outside of the mixing glass should feel very cold and slightly frosted when finished.

Prepare garnish

While stirring, use a vegetable peeler or sharp paring knife to cut a 1-inch-long lemon twist (thin strip of peel, avoiding pith). Express the lemon oils by holding the twist over the glass and giving it a quick squeeze so oils spray onto the surface of the cocktail.

Strain and serve

Discard ice or water from the chilled serving glass. Double-strain the cocktail from the mixing glass into the chilled coupe or martini glass using a julep strainer or Hawthorne plus fine strainer if desired to remove small shards of ice.

Garnish

Thread the anchovy-stuffed manzanilla olive on a cocktail pick and rest it on the rim or drop it into the drink. Twist the lemon peel over the cocktail to release the oils, then rim or drop the twist into the drink as a finishing flourish.

Serve

Serve immediately while very cold. Sip slowly to appreciate the balance of the Madrona gin botanicals, the floral-mineral Atxa Blanco vermut, bright orange bitters, and the savory saline from the anchovy-stuffed olive.