Esquire Martini Recipe

Chill a coupe or martini glass by placing it in the freezer for 5–10 minutes or filling it with ice water while you prepare the cocktail.

If using an absinthe/Pernod rinse, have a small spoon or measure ready.

Rinse (optional)

If you want the faint anise note traditional to some Esquire-style martinis, pour the 0.25 tsp absinthe or Pernod into the chilled glass, swirl to coat the inside, then discard any excess (or pour out the rinse). Set the glass aside.

In a mixing glass or shaker filled with 6–8 ice cubes, add 2.5 oz gin, 0.5 oz dry vermouth, and 2 dashes orange bitters.

Stir (preferred for clarity) for 20–30 seconds until well chilled and properly diluted, or shake vigorously for 8–10 seconds if you prefer a slightly colder, slightly aerated drink.

Discard the ice or water from the chilled serving glass if you used ice water to chill it.

Strain the chilled cocktail from the mixing glass into the prepared coupe or martini glass using a julep or Hawthorne strainer (or the shaker lid).

Express the oils of the lemon twist over the surface of the cocktail by holding the twist over the drink and pinching it to release the citrus oil. Optionally run the peel around the rim of the glass for extra aroma.

Drop the lemon twist into the cocktail (or hang it on the rim). If using orange peel instead, use that for a slightly sweeter citrus note.

Serve immediately while very cold.