Mini-tinis Recipe

Chill glasses

Place four mini martini or coupe glasses in the freezer for at least 10 minutes, or fill them with ice water while you prepare the cocktails to keep drinks cold.

Combine 8 oz (1 cup) vodka or gin and 1 oz dry vermouth (or Fifty Fifty if using a blend) in a chilled mixing glass or small cocktail shaker filled with 2 cups of ice. Stir briskly with a bar spoon for 20–30 seconds until the outside of the mixing glass is very cold and the mixture is properly diluted (about 25–30% dilution by feel).

Using a small strainer, strain the chilled cocktail evenly into the four chilled mini martini/coupe glasses, pouring ~2.25 oz (about 67 ml) into each glass.

Heat a small skillet or use a kitchen torch. Melt 1 tsp butter in the skillet over medium-high heat until it foams, then add one cocktail onion and sear it briefly (10–15 seconds) until edges caramelize and pick up a bit of char. Turn onion to char lightly on another side for 5–10 seconds. Remove and let cool slightly. Skewer the onion on a cocktail pick and place one in each mini-tini. For a stronger burnt aroma, pass the skewer quickly over a flame or torch for 1–2 seconds just before serving.

If making Dirty Vodka mini-tinis, add 2 tsp olive brine to the mixing glass before stirring with ice (reduce vodka/gun by a splash if needed to keep balance). Stir with ice 20–30 seconds until well chilled and slightly diluted. Strain into chilled glasses and garnish each with one pitted green olive skewered on a pick.

For a classic (June Classic) serve simply with a lemon twist expressed over the drink and dropped in or left on the rim. For a Gibson (not burnt), use a plain cocktail onion instead of the burnt version. For Fifty Fifty style, use a 1:1 ratio of dry to sweet vermouth instead of straight dry vermouth and proceed the same way. Taste and adjust vermouth or brine slightly to preference.

Serve immediately while very cold. Each mini-tini is meant as a small, concentrated sipping cocktail.