Martini Bianco Recipe

Chill glass

Place the martini or coupe glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the drink to thoroughly chill it.

Measure ingredients

Using a jigger, measure 2.5 oz Martini Bianco vermouth. If you prefer a drier or stronger cocktail, measure an additional 0.5 oz gin.

Prepare mixing glass

Fill the mixing glass or shaker with about 1 cup of fresh ice. Pour the measured Martini Bianco (and gin, if using) over the ice.

Stir (preferred) or shake

If you want a crystal-clear, silky drink: stir the mixture with a bar spoon for 20–30 seconds until well chilled and slightly diluted. If you prefer a slightly more aerated and colder drink: shake vigorously for 8–12 seconds and then open the shaker.

Prepare garnish

While the cocktail chills, use a peeler or paring knife to cut a 1/2–1 inch lemon peel. If using an olive, have it ready on a cocktail pick.

Strain and serve

Discard the ice or water from the chilled glass. Using a strainer, pour the mixed vermouth (and gin) into the chilled martini or coupe glass. If serving on the rocks, fill the serving glass with 3–4 fresh ice cubes and pour the cocktail over the ice instead.

Garnish and finish

Express the lemon peel over the surface of the drink by holding it skin-side down and giving it a quick twist to release the oils, then rub the rim of the glass with the peel and drop it into the drink. Alternatively or additionally, add a green olive on a pick. Serve immediately.

Use the jigger to measure spirits, the mixing glass or shaker with ice to chill and dilute, the bar spoon to stir, the strainer to remove ice when pouring, and the peeler to prepare the lemon twist. The martini or coupe glass should be chilled before serving.