Frozen Martini Recipe

Measure spirits

Measure 3 oz vodka and 0.5 oz dry vermouth into a measuring jigger or small pitcher.

Add citrus

Add 0.5 oz fresh lemon juice to the spirits for brightness. If you prefer a slightly sweeter martini, add 0.25 oz simple syrup and/or 0.25 oz orange liqueur (optional).

Combine with ice

Place the measured spirits, lemon juice (and optional sweetener/orange liqueur) into a blender. Add 1 to 1.5 cups crushed ice. Use crushed or finely crushed ice for the smoothest frozen texture.

Blend

Pulse briefly to break up the ice, then blend on high for 8–15 seconds until a slushy, evenly frozen consistency is reached. Stop and scrape down the sides once if needed. Avoid over-blending into a watery slush.

Check texture & chill glass

If the mix is too thin, add a small handful (1/4 cup) more crushed ice and re-blend in 5-second bursts. While blending, chill a martini or coupe glass in the freezer or fill with ice water to cool, then discard ice water before pouring.

Spoon or pour the frozen martini into the chilled glass, leaving a little headroom. The texture should be smooth and slushy, not liquid.

Garnish with a lemon twist (express the oils over the drink and drop the twist) or a single green olive on a cocktail pick. Serve immediately with a short stirrer or straw.