Martini Recipes at TOP25CIGAR.COM

	Chocolate Martini Fill glass with ice add 2 oz Vodka 1/2 oz Creme de Cacao Dash of Orange Liqueur stir Strain into chilled glass, garnish with chocolate covered cherry.	Midori Martini 2 shots of Ketel One Vodka (Ice Cold) 1 shot OF Midori Liquor 1 cup of ice A dash of vermouth Put in shaker to mix Pour in Martini glass and add olive
	Late Night Martini 4/5 part Bombay Blue Sapphire dry gin 1/5 Absolut Pepper vodka 1"sprinkle" of martini dry vermouth 1 twist small lemon peel 2 green olives pierced by a toothpick	Ramona's Dirty Martini Fill shaker with ice add 1/2 oz of vermouth Shake, throw out excess vermouth add 3 oz Bombay Gin add 3/4 oz olive juice Shake, and strain into a highball glass add 3-4 olives enjoy
	Sapphy Dry Ice a Cocktail Glass. Pour 7 and 1/2 ounces of Bombay Sapphire into a cocktail shaker full of ice. Wave vermouth over shaker (keep the lid on). Rub a lemon twist around lip of glass, then place in glass, swirl shaker three times, and strain into glass.	Texas Martini Swirl tequila in martini glass Fill with chilled Skyy Vodka Garnish with Jalapeno stuffed olive
	Black Martini 2oz. Vodka 1oz. Chambord Shake in cracked ice, strain, and pour. Top with a lemon twist. For a less sweeter martini cut Chambord in half.	Casey's Vodka Surprise 3 oz. vodka 1/2 oz. Roses sweetened lime juice 1/2 oz. Dry Vermouth lime peel to garnish. Shake all with ice, except lime peel, strain into glass. Garnish.
	Perfect Tanqueray Martini Keep the bottle of Tanqueray in the freezer, and the Nolly Prat Vermouth in the refrigerator. 1. Fill Shaker and 2 Stemmed glasses with cracked ice. 2. Pour 5 oz Gin into shaker 3. Pour 1 oz Vermouth into shaker 4. Shake or stir 10 times 5. Empty ice out of Stemmed glasses 6. Strain martini into glasses 7. Garnish with an Almond stuffed Olive	Pure Perfection Martini 2 oz. Bombay Sapphire Gin 0.5 oz. Martini & Rossi Dry Vermouth 2 colossal pimento stuffed olives Fill Martini glass with cracked or shaved ice. Let stand 10 min. Fill cocktail shaker with gin and vermouth, add cracked ice, stir with glass rod. Discard ice in glass. Strain cocktail into martini glass.
	T25C's Personal Favorite Vodka Martini Introduce 3 parts Ketel One Vodka 1/3 Part Very Dry Vermouth into a ice filled Martini Shaker. Shake generously 8 times, and strain into a chilled Martini glass already brimming with 3 plump olives.	"NO Name" Martini 4 parts Bombay Gin 1 part dry vermouth 1 Martini glass of ice Place gin, vermouth and ice in shaker. Give 10 good shakes and strain into glass. add one very large olive.
	Bone Dry Martini Chill the standard martini glass 'till frosted. In a shaker shake 3 - 4 oz of good gin ie. Tanqueray, Beefeater, Bombay with some ice until well cooled. Pour into the frosted glass. If there is Vermouth within 100 miles of your position it is good, Don't add any. Garnish with 3 747 jumbo olives!	"Mertz" Martini Start with a chilled or frosted martini glass. Mix 1oz dry vermouth. Swill this around entire surface of inside of glass several times. Pour out the vermouth. Use Absolute Vodka kept in freezer, pour in 4 oz., add on a large green olive to bottom of glass and serve. There is no better way to enjoy a perfect dry martini!

	The Perfect Dry Martini...(maybe we should call this the Art of the Martini!) To create the finest dry martini, you must take care in the ingredients used for the mixing and the presentation. You begin with the finest of gins: Tanqueray Gin or Tanqueray Malacca or Bombay Sapphire Gins are considered the finest. Quality vermouth is a necessity, such as Noilly Prat Vermouth. The olive is important, it should be served cold and fresh from it's own container (I have found Los Olivos, Mamouth Olives to be consistently superior) . And, last but not least, you must have aged ice. Aged ice is ice that has been in a freezer for a minimum of 48 hours, undisturbed (aged ice is important as it melts at a much slower rate than fresh ice). The mixing is an art and should be done with great presentation and the proper tools. This art is deeply etched in the history of gin martini making. The tools consist of a shaker or pitcher (metal or glass), a strainer, a long handle bar spoon, a plastic or ivory toothpick, a quality napkin and a quality stemware martini glass. Place the gin and the shaker (or pitcher) in the freezer with the ice. The vermouth should refrigerated with the olives and kept cold. Once the shaker is very cold, fill half way with the aged ice. Remove the vermouth from the refrigerator and place one ounce of vermouth in the shaker. Shake well and then strain the vermouth from the shaker and discard (This will coat the ice with just right amount of vermouth for a dry martini). Return the shaker to the freezer. Remove the jar of olives from the refrigerator and place two on a plastic or ivory toothpick (wood imparts flavor and should not be used) and set aside. Remove the shaker and gin from the freezer and pour four ounces of gin into the shaker. Shake well for ten seconds and remove the frozen stemmed glass from the freezer and strain the contents of the shaker into the frozen glass. Serve immediately! Placed on a napkin, with the olive being set next to the glass, not in the glass (the olive should not be placed in the glass as it may impart a brine flavor to the gin. The martini is best when it is very cold. The drink is designed to be drank within a short period of time. After a few minutes, it begins to warm and becomes "stronger" to drink. The above recipe has never failed to please. I hope you enjoy! It really is the the perfect dry martini!