Prep 2 mins
Cook 0 mins
The secret to a suburb martini is to take the gin right out of the freezer, have the glasses iced, and have a jumbo olive stuffed with what you like, I like a jalapeno stuffed olive or try a lemon stuffed olive MMm or a large English pickled onion (I think that makes it a Gibson). Sacrilege I put in 2 ice cubes just so it isn't too decadent.
- 3 ounces ice cold bombay blue sapphire gin (Store your gin in the freezer)
- 1⁄4 ounce martini dry vermouth
- 1 large stuffed olives, of your choice or 1 large pickled onion
- 2 ice cubes
- Also required: 1 iced large martini glass Pour your Vermouth& Gin into a cruet and place it in the freezer, do not shake or stir just pour them together, I do this early in the day but your cruet must have a stopper in the top- see picture.
- When you are ready to serve place 2 ice cubes in the glass and the Olive.
- Pour in the martini, and enjoy.
- I recommend that your serve an appetizer with the mart mart and don't get greedy- one is really enough.
- Repeat for as many servings as you want to make.
My all-time favorite gin is Bombay Saphire and this is my favorite martini recipe! :) Thanks, Bergy, for posting a classic cocktail recipe that transports me to a posh and elegant place beyond the hoi polloi!
I made this up on Friday Morning, planning to have them that night, but plans changed. Saturday night, driving home from Little Rock in the Rita aftermath, wondering if we had a home to go back to (tornado) this wonderful Martini was just what the Doctor ordered. Absolutely wonderful. I followed the directions except I gave it a good shake before serving. Thanks
I didn`t make this recipe but do have it often. I prefer mine very well shaken. It`s 8:27 in the morning and you have me wanting one. :)LOL!