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Martini Bar

Martini Bar

Technically it’s called a 50/50 since it’s half gin and half vermouth. As you won’t be individually stirring these 'tinis, water is added to aid in the dilution you’d normally get from ice. That’s necessary to transform the mixture from pure alcohol to a tasty, drinkable beverage. This is the cocktail hour course from Alison Roman’s “Steak House Night in America” menu: Low-and-Slow Rib Roast, Baked Potatoes Deluxe, The Greatest Creamed Greens, and Upside-Down Apricot Tart.


  • Olive brine and olives, cocktail onions, and/or lemon twists (for serving)

Recipe Preparation

  • Combine gin, vermouth, and 1 cup water in any vessel large enough to hold all 6 cups of liquid. Stir until well combined (alcohol and water have different densities, so you need this step for proper mixing). Chill until ready to serve.

  • Pour over a glass of ice (it doesn’t need to be a martini glass) and let guests garnish however they like. Olive brine and olives for dirty, cocktail onions for a Gibson vibe, and a lemon twist for, uh, a twist.

Recipe by Recipe adapted with permission from Nothing Fancy: Unfussy Food for Having People Over by Alison Roman (Clarkson Potter, an imprint of Penguin Random House, LLC). Copyright © 2019.Reviews SectionThis is not a review, although I cannot wait to make this! However, I'm extremely curious about the orange cocktail glasses in the photo. Where can I get these?AnonymousHouston, TX04/25/20

Watch the video: Como preparar un Martini.