Frozen Martini


Max Green, owner and bartender of NYC's Blue Quarter, shared his recipe for the perfect martini, which he makes ahead in big batches and freezes. There's no ice and no stirring or shaking with the Frozen Martini: With a formula of two parts gin, one part vermouth, and one part water, the ideal dilution is built into the batch. When you take it out of the freezer, the liquid won't be completely frozen but will glide right out of the bottle. Let it sit in the glass on the counter for a minute before sipping. Alcohol has a low freezing point, so it warms up quickly, and when it does, the drink will be as smooth as can be. The garnish is up to you.

freezer martini
Photo: Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Total Time:
6 hrs 10 mins


  • 2 cups (16 ounces) London dry gin or Plymouth gin

  • 1 cup water

  • .50 cup (4 ounces) blanc vermouth (such as Carpano Bianco)

  • .50 cup (4 ounces) dry vermouth (such as Dolin Dry)

  • .50 tablespoon (1/4 ounce) orange bitters

  • 8 lemon peel twists or green olives


  1. Pour gin, 1 cup water, blanc vermouth, dry vermouth, and bitters into a freezer-safe liter-size bottle, such as an empty liquor bottle, and seal. Turn bottle upside down a couple of times to incorporate ingredients. Place in freezer for at least 6 hours or overnight to chill.

  2. To serve, pour 1/2 cup (4 ounces) martini mixture into each of 8 chilled martini glasses. Top each with a lemon peel twist or a green olive. Serve immediately.

Prepared martini mixture will keep frozen up to 1 year.

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