Anyone else do this or something like it? It's so easy and such a fantastic drink. The only downside is the danger of having a full liter of premade martinis… very easy to get sloshed!


https://punchdrink.com/recipes/bobby-heugels-freezer-martini/


INGREDIENTS
Yield: 1 liter
- 12 1/2 ounces gin, preferably Tanqueray
- 4 1/2 ounces gin, preferably Tanqueray 10
- 7 1/2 ounces dry vermouth, preferably Noilly Prat Extra Dry
- 9 1/2 ounces filtered water
DIRECTIONS
1. Combine all ingredients in a 1-liter bottle.
2. Store the bottle in the freezer for several hours, or overnight.
3. When ready to serve, pour into a chilled cocktail glass.

I can see why: they come in around 27.6% alcohol, which for my taste is a little light on the abv and heavy on the vermouth. I might make two drinks as a test run to see how they taste.

It's a little high on the water. 8.5 ounces of water would be 25.7% dilution, which is about what you get when you stir a martini.

For batch cocktails, do you typically shoot for 25% dilution?

I don't know, but I would assume that's about right. I'm basing that off of David Wondrich's martini abv calculator, which uses 25% from ice melt mixing the drink.

HTownAg98 said:

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I don't know, but I would assume that's about right. I'm basing that off of David Wondrich's martini abv calculator, which uses 25% from ice melt mixing the drink.

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That's what I would do if I wanted to skip the mixing glass and just pour straight from the freezer to the glass.

Too much vermouth. My preferred ratio of gin to vermouth is 6:1, and depending on the quality of the gin, that ratio can increase quite a bit.