Next in our cocktails for a crowd series, we take a look at how to batch a Martini for a crowd and have it ready to serve with your choice of garnish.
How to Batch a Martini for a Crowd: Two Methods
There are essentially two methods for batching a Martini. The first and the simplest involves scaling the recipe by the number of serves then stirring the drink with ice before serving. Multiply the recipe by the number of drinks, pour the liquids in a glass bottle with a seal and store in the freezer. Being alcohol, the liquid won’t freeze and you’ll end up with a nicely chilled drink.
For example, for 6 serves of a Martini with a ratio of 60 ml gin to 10 ml vermouth, you need 360 ml of gin (or vodka) and 60 ml of vermouth.
The second method factors in dilution and has the advantage of a fully prepared batched Martini that is ready to pour into a chilled glass and garnished with your choice of lemon twists, green olives, or cocktail onions.
If dilution is to be added to the pre-batch mix, you need to calculate the amount of water.
Why Batch a Martini
When a classic cocktail is entrenched in a ritual, from the chilling of the glass to measuring the spirits, and the melodic sound of stirring and pouring the liquid into the chilled glass and the anticipation of the first sip, one may question the purpose of batching a drink that enjoys a degree of theatrics. Yet there are good reasons to batch a Martini, store it in the freezer and have it ready to serve.
Convenience, consistency and speed aside, we put a pre-batched Martini to the test and compared it to one made and served on the spot. The pre-batched Martini stored in the freezer was much colder than if the cocktail had been stirred or shaken – an advantage if serving the drink during those hot, humid summer days where the drink loses its chill after 60 seconds. The texture of the pre-batched Martini was far more viscous and carried an intensity of flavour. As the Martini began to warm up, the interplay of botanicals in the gin and vermouth altered the drink and opened up the flavours. And if you’re into precision, the amount of dilution is more controlled than what you get with the ice melting.
How To Make The Perfect Martini
FAQ
Can you make martinis in bulk?
Can you make a pitcher of martinis ahead of time?
What is the two martini rule?
How do you mix a pitcher of martinis?
Can you make multiple Martinis at once?
Making multiple drinks at once is called batching and it’s the best way to prepare for a cocktail party. Making my Designer Martinis is a little more than tossing some alcohol and mixer in a glass or pitcher but you can batch most martini recipes just like any other cocktail with a little bit of planning!
How do you make the best batchable martinis?
Aside from pouring, the only other thing you need to do on the spot is add a garnish. Yet, effortless as they may seem, there is a secret to making the best batchable martinis. Once spirits have been mixed and bottles have been sealed, proper storage can be a major game-changer.
How do you make a martini with milk and cream?
Be sure to keep your milk or cream chilled – place it in a glass pitcher and in a bucket/bowl of ice. You can mix up your other ingredients in a batch, calculate their portion of the martini to the cream then add the cream’s portion to the shaker along with your batched mix and proceed to shake, garnish and serve.
How much ice do you put in a martini shaker?
When your guest comes up for a martini, pour about 1/2 – 2/3 cup (depending on the size of your martini glasses) into a chilled martini shaker with your nice, filtered ice cubes and shake until the shaker frosts over, then pour into your chilled martini glass, garnish and serve!