Mixology Monday With The Leveretts - Classic Cucumber Minty Martini
Hey There! Happy Monday!
Ahhh, the martini. Loved by James Bond, Humphrey Bogart, Homer Simpson and Frank Leverett. The original name of this post was the Perfect Leverett Martini because according to him, it combined all of the classic martini ingredients, well.... perfectly!
Pro Tip: The key to a great martini, is fresh vermouth. Vermouth is a wine, so we suggest storing your bottle in the fridge after opening or perhaps buying mini bottles so you'll always have a fresh bottle when you need it.
Note: this is considered a double martini as it has twice as much alcohol as a single, so please enjoy responsibility.
As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @ staynfocusimages
This recipe makes 1 drink! Let's get started!
Here's what you need:
For Garnish
1 Cucumber Slice (lengthwise)
3 Spanish Olives / Martini Olives
1 Martini Skewer
For Drink
3 oz. Botanical Gin
1/2 oz. Vermouth
2-3 Cucumber Slices
4-5 Fresh Mint Leaves
Ice
Chilled Martini Glass
You'll also need a Muddler, Shaker Cup, Hawthorn Strainer, Bar Spoon.
Let's Make the Drink:
- After removing the ends from the cucumber, cut two or three slices and place in your shaker cup.
- Add mint leaves, vermouth, and gin to the shaker with your cucumber slices.
- Use your muddler to mash your mint leaf and cucumbers shaker mix.
- Add ice to your now muddled mix and lightly stir.
- Cover your shaker with the Hawthorn Strainer and pour into your chilled martini glass.
Let's Assemble the Garnish:
- Create a long cucumber slice by using a peeler or cheese slicer. Your slice should be about 6-8 inches long.
- Skewer one end of the cucumber slice, then add one olive.
- Fold the cucumbers slice over and skewer again.Add another olive.
- Repeat step 3 again.
Note: you may add as few or as many olives as you like but it should be an odd number.
Add your garnish to your drink and enjoy!
“I never go jogging, it makes me spill my Martini.”
-George Burns
