Oooh, baby, baby
I'm not sure why it never occurred to us sooner. Perhaps it's because we like doing things the hard way. Or because it's a Martini - the allure, the simplicity, the customization, the joy of stirring (or shaking) something that is uniquely yours. For whatever the reason, we hadn't ever considered batching our Martinis, or any other cocktail for that matter. The question we were scared to find the answer to: WILL IT TASTE GOOD??
Last weekend it occurred to me to experiment with our favorite drink in batch format for our weekly Bible study. Yes, we have Martinis at our Bible study and it. is. fantastic.
Thus, here is how our batch Martini experiment played out.
Doing a Google search for batch cocktails brings up a plethora of possibilities. I like sites that keep it simple, have a picture, maybe a sentence or two overview, and then has an easy-to-skim listing of equipment and ingredients. We chose this recipe from Serious Eats.
However, there is one minor thing I may try differently and we'll get to that in a minute. So here we go . . .
How we batched a gin Martini:
This serves 8 to 10 Martinis depending on how much Martini you Martini.
First, WE acquireD:
- 32 ounce bottle with lid
(we love our swing top bottles that I originally purchased for a kombucha experiment)
- measuring cup
(the Serious Eats recipe did not mention the measuring cup, but you're going to need that unless you're a genius at eyeballing ounces)
- 20 ounces of gin of your choice
(we used New Amsterdam)
- 6 ounces dry vermouth
- 8 dashes orange bitters
- 6 ounces of filtered water
(yup, because you'll need to mimic the dilution that happens when stirring a Martini with ice)
- preferred garnish
(lemon twist, olives, etc)
- Used the funnel to add the gin, vermouth, bitters, and filtered water to the bottle.
- Made sure the bottle was closed tightly and chilled in the freezer.
- Grabbed the bottle on the way out the door to our Bible study. When ready we poured and garnished.
This was a wild success! The Mr. (aka Dr. Martini) has been transporting his equipment and bottles and glasses to friends' homes for a few years now and that can be taxing when short on time and resources. Batching freed up his time and brainpower for our get-together and created less of a mess for our hosts. All we had to do was garnish and enjoy our Martinis with a beautiful Sanford waterfront sunset (which I "took pictures of" but I mistakenly left the SD card at home *BLERG*).
But do they taste good? Yes, the taste was not any different to us than making them on demand!
What to try differently:
- Omitting the bitters from the batch: I will probably add the bitters in my Martini glass and not to the batch as I'd like a bit of an increase in my bitter intensity. This would also provide more personal customization as I do enjoy lavender bitters over orange in my Martini.
- Other cocktails: This went so well that we are open to trying other batched cocktails - Old Fashioneds, Negronis, Margaritas, etc. So we'll be sure to keep you updated on our continued batching experiments!
Ideally, a batch is prepared 1-4 hours beforehand. After the cocktail party, if any of the batch remains don't leave it in the freezer or fridge longer than a day at the most. The batch is not as enjoyable days later as the water will freeze and/or the vermouth seems to take over the entire batch.
It is a soothing and enjoyable experience to pour an ice cold martini right into the glass. Very reminiscent of a visit to Duke's. - The Mr.