The Chef's 50/50 Martini Recipe

Chill glass (optional)

Place a martini glass in the freezer for at least 10 minutes or fill it with ice water while you prepare the cocktail to ensure the drink stays cold.

Fill a mixing glass or cocktail shaker with the ice cubes. Use enough ice to cool the liquid quickly and dilute slightly when stirring.

Measure 1 oz gin and 1 oz dry vermouth and pour both into the ice-filled mixing glass. The 50/50 ratio gives a softer, silkier martini that sits between a traditional dry martini and a vermouth-forward cocktail.

Add 2 dashes of orange bitters to the mixing glass. The bitters lift aromatics and add a subtle citrus-spice note that balances the equal spirits.

Stir the mixture for 20–30 seconds with a long bar spoon. Aim for about 15–20 full rotations, stirring smoothly to chill and integrate with minimal additional dilution. Stirring (not shaking) preserves clarity and a silky texture.

Taste a small portion (optional): if you prefer a drier drink, stir briefly less time or slightly reduce the vermouth next time; for a softer drink, stir a little longer to allow controlled dilution.

Discard ice water or remove the martini glass from the freezer. Using a julep strainer or the shaker lid, double-strain the chilled cocktail into the chilled martini glass to keep small ice shards out of the final drink.

Express the lemon twist: hold the twist over the glass skin-side down and give it a quick twist to release oils, then run the rim with the peel and drop it into the drink as garnish.

Serve immediately. The Chef's 50/50 Martini is best enjoyed cold and fresh — sip slowly to appreciate the balance between gin botanicals and vermouth aromatics.