The AB Martini: Reloaded

  • Total: 5 min
  • Prep: 5 min
  • Yield: 1 serving
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Ingredients

Ice cubes (see Cook's Note)

2 1/2 ounces London Dry gin, very cold 

3/4 ounce dry vermouth 

1 dash orange bitters 

1 lemon (see Cook's Note) 

Directions

Special equipment:
cocktail jigger or measuring spoons, Nick and Nora glass, cocktail mixing glass, cocktail stirring spoon, Y-shaped peeler, Hawthorne or julep strainer
  1. Fill a cocktail mixing glass half full of clean ice and place several cubes in a Nick and Nora glass to chill the vessel.
  2. Add the gin, vermouth and bitters to the mixing glass and stir with a cocktail spoon five times in one direction then five more in the opposite direction. Allow the drink to rest while you cut the twist.
  3. Using a Y-style peeler, remove a 2-inch-long strip of peel from the lemon. I tend to peel longitudinally and while holding the peeler at a slight angle which tends to produce a strip with less of the bitter white or "pith."
  4. Dump the ice from the glass. (There is no such thing as a martini on the rocks, nor should there be.) Lightly run the peel around the rim of the glass, then give it a twist to release its oils and drop into the glass. Finally, strain the martini into the glass and serve immediately.

Cook’s Note

If you have to use ice from a freezer dispenser, rinse the ice with clean water before using. Lemons are often coated with a food-grade wax which keeps them looking nice in the market bin while preventing drying. Because I don't like the idea of wax in my drink, I usually soak my lemons in hot water for 3 minutes, then rinse and dry before use.

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