Vodka Martini
Take your cocktail-making skills to the next level by trying one of these expert-level recipes.
- • 60ml Nemiroff De Luxe Vodka
- • 10ml Dry White Vermouth
- • 10ml Lillet Blanc Aperitif
- • 5ml Orange Bitter
- • 1ml Grapefruit Zest
Method of preparation
- Place enough ice cubes in the mixing glass to ensure that the ingredients are properly chilled.
- Add the vodka martini ingredients: 5 ml of orange bitters for a bitter accent, 10 ml of Lillet Blanc Aperitif with sweet and floral notes, 10 ml of dry vermouth for a light herbal note, and 60 ml of Nemiroff De Luxe with its rich flavour to create the base of the cocktail.
- Squeeze the zest of a grapefruit directly onto the ice to add subtle citrus notes.
- Gently stir the drink with a bar spoon for 1-1.5 minutes.
- Using a strainer, gently pour the cocktail into a pre-chilled serving glass.
In almost every vodka martini recipe, the garnish is a skewered olive – it not only gives the drink a refined look, but also creates a pleasant salty accent in the taste. The olive accentuates the harmony of the ingredients and makes the cocktail complete. For added elegance, the glass can be garnished with a thin strip of grapefruit zest.
Necessary Items
Cocktail history
Nemiroff Vodka Martini is a classic cocktail that has become a symbol of elegance and style. Thanks to the premium vodka De Luxe, this drink has a clean and rich taste, complemented by notes of vermouth, Lillet Blanc aperitif and orange bitters.
The history of the Vodka Martini cocktail dates back to the early 20th century, when this drink first appeared in New York as an alternative to the gin martini. Due to its strength and balanced taste, it quickly gained popularity among fans of elite cocktails. Vodka Martini is considered a symbol of sophisticated taste that combines tradition and modernity.
Today, this cocktail is associated with luxurious parties, business meetings and romantic dinners. It is often chosen by those who appreciate the classics and premium quality of vodka cocktails.
Best pairings for this cocktail
The alcoholic cocktail Vodka Martini has a dry, strong taste, so it goes best with light salty snacks. Green olives, salted almonds and cheese crackers support its salty note and leave room for the floral aroma of Lillet Blanc.
Seafood is a classic match. Oysters, shrimp or smoked salmon on rye toast bring out the citrus notes of grapefruit zest. Hard cheeses like parmesan or aged gouda also work well, while blue cheese is too sharp and hides the taste of vermouth.
Heavy, sweet or spicy dishes are better left for the main course, which is a common rule for vodka and food pairing in general. Vodka Martini is at its best as an aperitif, served before dinner with a few small bites.
For festive occasions, you can garnish the drink with several olives or add miniature decorative skewers for an elegant presentation. These finishing touches complement the flavour and enhance the visual appeal of Nemiroff Vodka Martini, making it a fitting choice for any occasion.
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FAQ
No, this drink is stirred in a mixing glass with a bar spoon. Shaking makes it colder and slightly more diluted, with tiny ice shards and a sharper texture. Stirring keeps it clear and silky, which suits the floral notes of Lillet Blanc.
It is one of the strongest classic cocktails. The vodka martini recipe in ml calls for 60 ml of vodka at 40% ABV and only 10 ml each of Lillet Blanc and dry vermouth, which are much lighter. After stirring with ice, the drink comes out at roughly 25–30% ABV, so it is meant to be sipped slowly.
Lillet Blanc can be replaced with the same amount of dry vermouth for a drier, more classic taste. The drink will lose some of its floral and slightly sweet notes, so the grapefruit zest becomes more noticeable.
It is served in a chilled martini glass or a coupe without ice. The long stem lets you hold the glass without warming the drink with your hand. Put the glass in the freezer for 10–15 minutes before serving.
Add 10–15 ml of olive brine to the mixing glass together with the other ingredients and stir as usual. The brine makes the taste saltier and slightly cloudy. Garnish with two or three olives on a skewer.
