Emeril's Reserve Martini Recipe

Chill glass

Place a martini glass or coupe in the freezer for at least 10 minutes or fill it with ice water while you mix the cocktail so the glass is well chilled.

Optional absinthe rinse

If using the absinthe rinse, pour 0.25 tsp absinthe into the chilled glass, swirl to coat the inside, then discard any excess. Set the glass aside to drain while you build the drink.

Fill a mixing glass or cocktail shaker with 1 cup of fresh ice.

Add 2.5 oz premium gin (or vodka), 0.5 oz dry vermouth, and 2 dashes of orange bitters to the mixing glass. If you prefer a 'dirty martini', also add 0.5 tsp olive brine (adjust to taste).

Stir the mixture with a bar spoon for 20–30 seconds until well chilled and slightly diluted (aim for about 15–20% dilution). Do not shake unless you specifically want a shaken martini with more aeration and frost.

Remove the ice from the chilled martini glass (or remove the glass from the freezer and discard the ice water).

Strain the stirred martini into the prepared glass using a julep or Hawthorne strainer (or the shaker's built-in strainer).

Skewer 3 large pitted green olives on a cocktail pick and rest them in the martini. Alternatively, express a lemon peel over the surface by holding the peel skin-side down over the drink and giving it a firm twist to release oils; rub the rim with the peel and drop it into the glass.

Serve immediately while very cold.