50:50 Freezer Martini
You’ll always be prepared for cocktail time with this make-ahead batch recipe from Houston Eaves, of San Antonio’s Esquire Tavern.
Ingredients
- 750 milliliters navy-strength gin (Eaves likes Hayman's Royal Dock)
- 750 milliliters dry vermouth (Eaves likes Dolin Dry Vermouth de Chambéry)
Directions
- First, wash your hands for 20 seconds.
- Next, combine the contents of both bottles in a clean pitcher that can accommodate the 1.5 liters of total volume.
- Stir briefly to combine, then use a funnel to refill the empty bottles with the mixture and put tops back on.
- Place both full bottles in the freezer, wait a couple hours, and then pour yourself a martini, and another after that, and more for days to come!
Notes
To increase civility: keep your cocktail glasses in the freezer too, express the oil of a lemon peel over the drink for enhanced aromatics, and enjoy some Castelvetrano olives on the side, or even add some olive juice to your mix if you’re really feeling frisky, and are willing to get dirty in this time of quarantine.