Blue Martini

Visually Vibrant and Surreal

Blue Martini

Forget the martini's usual tuxedo – this recipe throws a turquoise twist into the mix! We're talking about the Blue Martini, a cocktail that's as captivating to the eye as it is to sip. Imagine a vibrant blue lagoon swirling in your glass, promising a taste adventure beyond its stunning appearance. But don't be fooled by its looks, this martini packs a flavor punch too.

This recipe uses a secret weapon: blue curaçao, a citrus liqueur that lends the drink its mesmerizing color. A dash of this adds a subtle citrus sweetness to the mix. For the base, you can choose between the crisp botanical notes of gin or the smooth neutrality of vodka, both providing a perfect foundation. The dry vermouth adds its signature herbal touch, creating a surprisingly balanced and refreshing martini with a hint of citrus and a whole lot of intrigue.

So, ditch the ordinary and embrace a touch of whimsy! The Blue Martini is the ideal choice for your next cocktail gathering, guaranteed to be a conversation starter and a visual delight. Get ready to surprise your guests (and maybe yourself) with this magical blue concoction!

Ingredients

  • 2 fluid ounces vodka
  • ½ fluid ounces dry vermouth
  • 2 dashes blue curacao
  • Lemon peel, for garnish
  • Ice

Measurement Conversions: 1 fl oz = 1 shot = 30ml

How To Make

  • Chill your martini glass with ice and water. Set aside.
  • In a mixing glass, add ice, vodka, vermouth and blue curacao. Stir until well chilled.
  • Discard the ice and water from your martini glass. Strain the martini mixture into your cold martini glass.
  • Express the oil of a lemon peel by twisting over the glass, then drop into the glass to garnish.

Notes

  • Shake or stir? Conventionally, martinis are meant to be stirred although there is an argument for the Dirty Martini to be shaken so that the ingredients can better integrate. In this case, the denser olive brine can mix better with the less dense vodka or gin. Shaking will also dilute the mixture just a little more in order to take the edge off the salty brine.

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