Frozen Martini Recipe

Chill glass

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

Optional vermouth rinse

If you prefer a drier martini, pour 0.5 oz dry vermouth into the chilled glass, swirl to coat the interior, then discard excess. Alternatively include the 0.5 oz vermouth in the blender for a more balanced frozen martini.

Combine liquids

In a blender, add 3 oz dry gin, 0.5 oz dry vermouth (or omit and use the rinse), and any optional 0.25 tsp simple syrup if you want a touch of sweetness.

Add ice

Add 1 cup of ice cubes to the blender. For a smoother, more slushy texture use crushed ice or pulse several times to break up the cubes before full blending.

Blend

Secure the lid and blend on high for 8–12 seconds, or until the mixture has the consistency of a thick slush. Avoid overblending into a watery consistency; short bursts are better to preserve texture.

Taste and adjust

Pause and taste a small spoonful. If too strong, add up to 0.25 oz additional vermouth or a few drops of chilled water and pulse once or twice. If too thick, add a tablespoon of chilled water and pulse once.

Serve

Empty the chilled glass of ice/water (if used) and quickly strain or pour the frozen martini into the glass, holding back large ice chunks with the blender cap or a fine mesh strainer.

Express the oils from a lemon twist over the surface of the frozen martini by holding the twist over the drink and giving it a gentle squeeze, then rim the glass with the peel and drop it in or discard per preference.

Alternatively or additionally, skewer one green olive and place it on the rim or in the martini. Serve immediately while the drink is slushy and very cold.