Caviar Martini Recipe

Chill glass

Place the martini glass in the freezer for at least 10 minutes or fill with ice water while preparing the drink to ensure it is well chilled.

Add ice and spirits

Fill a mixing glass or cocktail shaker halfway with ice (about 1 cup). Pour in 2.5 oz Grey Goose vodka and 0.5 oz dry vermouth.

Stir to chill

Using a bar spoon, stir the mixture gently for 20–30 seconds until very cold and slightly diluted (about 20–30 full rotations). Do not shake if you want a clear martini.

Prepare glass and strain

Discard ice/water from the chilled martini glass. Place a fine strainer over the glass and strain the stirred martini into the glass.

Garnish

Express the lemon twist over the drink by holding the twist over the glass and giving it a short squeeze to release oils, then rub the rim with the peel and drop it into the drink.

Prepare crème fraîche base

In a small chilled serving dish or spoon, combine 1 tsp crème fraîche, 1/2 tsp finely chopped shallot, 1/2 tsp finely chopped chives and 1/4 tsp fresh lemon juice. Stir gently to combine.

Portion caviar

Using a mother-of-pearl or non-metallic spoon, gently transfer 1 oz of caviar to the chilled dish or directly portion small tin onto individual spoons. Avoid metal utensils to prevent flavor alteration.

Assemble accompaniment

Place the caviar on top of or beside the crème fraîche mixture. Serve with 2 blini or toast points on the side so guests can taste the caviar with a small smear of the crème fraîche or directly on the blini.

Serving note

Keep the caviar chilled until the moment of service. Offer the mother-of-pearl spoon so guests can take caviar without metal contact. Recommend tasting a small amount of caviar, then sipping the martini.

Bring the prepared chilled martini and the caviar accompaniment to the guest together. Present the caviar on its chilled dish with the mother-of-pearl spoon and the blini/toast points on a small side plate.