Simply the worlds most sophisticated cocktail. Nothing says cocktails before dinner quite like a Vodka Martini.
Let me suggest Smirnoff Vodka or the Russian Stolichanaya also known as Stoli! Far smoother than most others. One can drink it straight without gagging to death. A great vodka pretty much goes down like water. Almost all vodkas I have tasted over the past few years are simply not up to the job. One of the worse offenders is Absolute which in reality taste like the hospital hand disinfectant that you find outside the doctors waiting room.
When all is sorted and the super trendy dust settles it’s great that a few of our old friends the Vodka Martini are still there. It’s a comforting thought.
This recipe template has a feature to double recipes. Don’t use it for this, see my notes below.
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Nothing say welcome at a dinner party like an ice cold Vodka Martini!
Chill the Martini glasses by placing them in the freezer or fill with crushed ice.
Place the ice and the vermouth in a mixing glass. Stir the contents for 6 to 10 seconds, mixing well and discard the liquid through a cocktail strainer keeping the ice.
Pour in the vodka of your choice and mix well again for another 6-8 seconds and strain into a chilled Martini glass using a cocktail strainer.
Add the olive to the drink - or take a bit of lemon peel and lightly squeeze it over the glass to release the oils into the drink and add it to the drink.
The reason I say to toss out the Vermouth is I use it to only flavor the vodka. I don't really like too much of it in my drink. I once met someone who kept their vermouth in a small spray perfume bottle which was a fantastic solution. He simply gave the inside of the glass a short sprits and it was done. Great idea.
In a Vodka Martini I prefer a small strip of lemon rind I save the olives for Gin Martini's which by the way are pretty good too!
You can figure out how to make more of this by simply using 40 centiliters of Vodka for each drink, so 4 martinis would use 160 centiliters (which is 1.6 dl.) of Vodka but no more Vermouth. Its only there for the flavoring.
If you want your drinks a bit larger figure 60 cl. per drink.
If you make a second batch then use fresh ice, the 32 cl. of Vermouth as before toss and then add the next 160 cl. of Vodka to the ice.
I don't have a many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.
A Quick Note
I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.
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A beautiful presentation of Swedish food, lots of simple and lovely recipes. It also has a sprinkling of some quirky and surprising facts, like Swedes caught and ate 186,000 crayfish in 2013 or almost 2 million IKEA meatballs are eaten every day! Who knew?
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Not just because he's probably one of the cutest of the TV chefs, he is also a successful chef & restaurateur with Kockeriet and Slottsträdens Café both in Malmö, in the south of Sweden.
Most well known for its fantastic Cooking TV series featuring Nordic chefs and Scandinavian food and recipes. Lots of tips, authentic recipes, and beautiful photography. Recipes from Andreas Viestad - Norway, Tina Nordström - Sweden, Claus Meyer - Denmark, Sara La Fountain - Finland.
ScandiKitchen is all about food from all over Scandinavia. Based in England its an online shop for Brits as well as a wholesaler, caterer, and Cafe. Looking through it, it has lots of wonderful recipes and funny facts about the Nordic's - all of them. Very useful and entertaining.