Grey Goose Martini Recipe

Chill the martini or coupe glass: place the glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail. This keeps the martini cold without diluting it after pouring.

Measure

Using a jigger, measure 2.5 oz Grey Goose vodka and 0.5 oz dry vermouth. Adjust vermouth to taste if you prefer a drier (less vermouth) or slightly wetter martini.

Add ice

Fill a mixing glass or cocktail shaker roughly three-quarters full with fresh ice (about 1 cup).

Combine and stir

Pour the measured vodka and vermouth over the ice. Using a bar spoon, stir gently and steadily for 20–30 seconds (about 15–20 full spoon rotations). Stirring chills and lightly dilutes the spirit without aerating it, producing a clear, silkier martini.

Taste and adjust

If desired, fish out a small sample with a chilled spoon and taste. Add an extra 1/4 oz vermouth for a wetter profile or reduce vermouth next time for drier. If you want an olive brine 'dirty' martini, add 1/4–1/2 oz olive brine now and stir to incorporate.

Prepare glass

Empty ice water from the chilled glass if used. If you prefer a 'martini with lemon twist', run the lemon peel around the rim briefly to release oils.

Strain

Using a strainer, pour the chilled, mixed vodka and vermouth from the mixing glass into the chilled martini or coupe glass, leaving the ice behind.

For a lemon twist: take the lemon peel, hold it over the cocktail, and give it a firm twist to release the oils onto the surface. Rub the peel briefly along the rim (optional) and drop the twist into the glass.

For an olive garnish: skewer one olive on a cocktail pick and rest it across or drop it into the glass. Serve immediately while very cold.

Enjoy responsibly.