"I drink my martinis inverted, or upside-down: that is, with the ratios of gin (always gin) and vermouth flipped, for a slightly lighter drinking experience. This is ideal for a marathon day like Thanksgiving-you break out the martini pitcher when it's time for the heavy stuff, but it's everrrrr so slightly less heavy."
"When making a big batch of a drink that would normally be shaken or stirred with ice, the recipe must include water to account for dilution-i.e., the water released by the ice into each individual drink. This has a huge impact on the final balance of flavors and alcoholic intensity, as melted ice can account for 15%-25% of a drink's total volume. Combine liquor the night before and freeze to very thoroughly chill."
Invert traditional martini ratios by using more gin and less vermouth to create a slightly lighter drinking experience; gin is always used. Scale the recipe up for a group and keep the batch frozen until serving. When a drink would normally be shaken or stirred with ice, include measured water in the recipe to replace dilution from melted ice, which can constitute 15%–25% of total volume. Combine liquor the night before and freeze thoroughly to chill. Add olive juice if desired and the calculated water about one hour before serving, then refreeze until go-time.
Read at Epicurious
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