Frozen Martini Recipe

Chill glass

Place a martini or coupe glass in the freezer for at least 10 minutes (or fill with ice water while preparing the drink). Chilling prevents the frozen martini from melting too quickly when served.

If using a lemon twist, wash and dry the lemon. If using an olive, have it on a cocktail pick ready.

Combine liquids and ice

Into a blender, pour 3 oz vodka and 0.5 oz dry vermouth. Add 1.5 cups of ice cubes and 0.5 cups of cracked ice. If making a dirty martini, add 0.5 tsp olive brine; if you prefer slightly sweetened, add 0.25 tsp simple syrup. For a gin martini substitute the vodka with 3 oz gin.

Pulse and check texture

Secure the blender lid and pulse on high for 8–12 seconds. Stop and check the texture — you want a smooth, slushy consistency, not watery. If too thick, add a small splash (1–2 teaspoons) of cold water or a little extra vermouth; if too thin, add a few more ice cubes and pulse again for 3–5 seconds.

Remove the chilled glass from freezer and discard any ice water. Pour or spoon the frozen martini into the glass, filling to about 1/8" from the rim. The slush should hold shape but be drinkable through a straw or by sipping.

Express the lemon twist over the drink by holding it skin-side down above the glass and giving it a quick twist to release oils, then rub the rim with the peel and either drop it in or lay it on the rim. Alternatively, garnish with an olive on a pick for a classic presentation.

Serve immediately with a short straw if desired. Frozen martinis melt faster than stirred ones, so enjoy promptly.