Russian Salad
Gabrielle Hamilton, Vladimir Ocokoljic
596 ratings with an average rating of 4 out of 5 stars
596
1 hour
Ice-Cold Martinez
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 12ounces gin
- 12ounces sweet vermouth
- 2ounces Luxardo maraschino
- 16scant dashes Angostura bitters
- 1orange
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
179 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 0 grams protein; 4 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Mix all ingredients together the afternoon of your dinner party. Refrigerate.
- Step 2
When guests arrive, pour the batched cocktail mixture over a large glass of ice. Stir well for 15 seconds, and strain into coupe glasses. Garnish each with an orange twist.
Private Notes
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Cooking Notes
chris
2 oz gin 2 oz sweet vermouth 1/3 oz. luxardo 2 dashes agnostura
LH
How do you "mix all ingredients" when one is "1 orange"? Should the orange be crushed, segmented, whole, peeled...what? Thanks.
Eric
The orange is a garnish. It is not 'mixed.' Make a large twist using a carrot peeler or a long twist using a canele knife.
Stephen Kimura
The orange is really only there as a garnish. I like to use a half-inch wide sliver of the peel, twist, and rub it around the rim and along stem of the glass. The aroma it imparts is what compliments this beverage moreso than using an orange for its juice. You can use the sliver as a garnish as well.
KR
Luxardo Maraschino is a liqueur. This recipe for a classic cocktail does not call for cherries.
MM
the orange is for garnish - for each drink you peel off a strip from the orange, run it around the rim of the glass and drop it in.
KR
The recipe clearly states that the orange peel is used to garnish each drink.
Partick Io
The orange is needed just for its peel. That’s the last step in the instructions.
SPDonnelly
A nice "trick", is to slap the stem of the coupe with the orange peel. This way, your guest will get the slight sent of citrus oil on their finger tips, helping them to enjoy the cocktail even more.
Michelle C
A little too sweet. I would use half dry vermouth next time, or less Lizard (though the Luxardo is delicious).
Ross Hunter
A Martinez should always be served as a double. He didn't hit singles.
john p
I figured you half and hollow out the orange and use in place of stemware.
SPDonnelly
A nice "trick", is to slap the stem of the coupe with the orange peel. This way, your guest will get the slight sent of citrus oil on their finger tips, helping them to enjoy the cocktail even more.
rj
Maybe don’t rub the orange peel along the stem of the glass...it will make it oily and sticky
chris
2 oz gin 2 oz sweet vermouth 1/3 oz. luxardo 2 dashes agnostura
Pam
Hi: I’d be interested in feedback; is it worth buying the Luxardo ? I’m guessing don’t use a herbal type gin. Thanks
Justin
Don't you want Old Tom gin for this?
Caitlin
Luxardo maraschino is a liquer, this recipe does not call for syrup or cherries
Kat
What I really want to know is: what to do with the Luxardo cherries? They are delicious, and are an absolute must whenever marachino cherries are called for. They are amazing! Just the syrup alone would make this drink delicious. I'm guessing this should be around 8 Luxardo cherries with some of the juice, for the recipe. However, there are no cherries pictured....Hmmmm.....
KR
Luxardo Maraschino is a liqueur. This recipe for a classic cocktail does not call for cherries.
LH
How do you "mix all ingredients" when one is "1 orange"? Should the orange be crushed, segmented, whole, peeled...what? Thanks.
Stephen Kimura
The orange is really only there as a garnish. I like to use a half-inch wide sliver of the peel, twist, and rub it around the rim and along stem of the glass. The aroma it imparts is what compliments this beverage moreso than using an orange for its juice. You can use the sliver as a garnish as well.
carolinesays
I believe the orange is only for the garnish (an orange twist). This could have been made clearer.
Dave G
The orange is to make the garnish - the orange twist . Use a peeler to peel half inch wide strip, a couple inches long. Then be sure to twist it to release the oil’s in the rind and run around the edge of the glass and then drop it in. Try not to get the white pith of the orange when you peel it. A little practice and it will be easy.
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