"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. This recipe would be built purposefully scaled up for a group, kept in the freezer until go-time,"
"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."
Martinis can be made inverted by flipping the ratios of gin and vermouth to create a slightly lighter drinking experience. Such inverted martinis work well for marathon days and large gatherings, with a pitcher scaled to serve a group. When batching a drink normally shaken or stirred with ice, recipes must include water to replicate dilution from melting ice, which can contribute 15%–25% of a drink's volume and alters balance and alcoholic intensity. Combine the liquor the night before and freeze to thoroughly chill. Add olive juice (if using) and the measured water one hour before serving, then return to the freezer until go-time.
Read at Bon Appetit
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