Classic Freezer Door Martinis
Meet my new favorite way to make cocktails for a party. These freezer door martinis with lemon bitters, gin, and dry vermouth are smooth, boozy, and the only way to serve cocktails to a crowd. Everything gets mixed in one bottle for batching and easy pouring. Cheers, friends!
Ingredients
- 750 milliliter bottle of gin
- 5 ounces dry vermouth (150 milliliters)
- 5 ounces filtered water (150 milliliters)
- 8 dashes lemon bitters, plus more to taste
- Lemon twist or green olives, for garnish
Equipment
- Jigger
- Martini glasses
Instructions
- Pour 10 ounces (296 milliliters) of gin out of the bottle. Reserve it in a resealable bottle or jar for another time.
- Add the vermouth, water, and bitters to the bottle of gin. Cap the bottle, give it a few gentle shakes, and freeze the martinis for at least 4 hours or overnight.
- Pour about 3 ounces (90 milliliters) of the chilled cocktail into a chilled martini glass. Garnish with a lemon twist or olives. Enjoy!
Notes
In this recipe, we're using a 3:1 ratio of gin to vermouth. But if you prefer a different ratio (4:1, 5:1, etc.) feel free to adjust. Just make sure you're still using the 5 ounces of water to dilute the cocktail!
Bitters are like salt and pepper - add them to taste! I typically prefer more bitters so I added about 16 dashes to this bottle. But, I would start with 8, taste, and add more if you like.
If the martinis start to get slushy in the freezer, just add more gin. You want the alcohol content to be above 25% (50 proof) so it doesn't freeze.
Pick a gin that's 80 proof (40% alcohol) or higher. This will keep it from freezing or turning slushy!
If you do get ice crystals in the martinis, just give the bottle a very gentle shake. Once you pour the cocktail, the ice crystals will melt after a couple of minutes.
Place the bottle in the freezer door, not the shelf! The shelf is a bit too cold and the drink will turn slushy.
Serving: 1martini, Calories: 159kcal, Carbohydrates: 0.5g, Sodium: 2mg, Calcium: 1mg
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