The AB Martini: Reloaded

Name: The AB Martini: Reloaded
Prep time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H5M0.000S
Yield: 1 serving
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)

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Total: 5 min

Prep: 5 min

Yield: 1 serving

Total: 5 min

Prep: 5 min

Yield: 1 serving

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

Fill a cocktail mixing glass half full of clean ice and place several cubes in a Nick and Nora glass to chill the vessel.
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.
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."
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.