Dry Bombay Blue Sapphire Martini Recipes

DRY BOMBAY BLUE SAPPHIRE MARTINI

Steps:

• Chill your martini glass in freezer for 10 minutes or fill with ice cubes and cold water to chill.
• Place ice cubes in a metal shaker top with gin and shake very very very well.
• Empty water from glass if used.
• Pour vermouth into chilled glass and swirl to coat glass then discard vermouth or use for the next glass.
• Strain very well shaken gin into glass and garnish with olives.
• Sit back and relax.
• Sip.
• Relax.
• Sip.
• Repeat.

BOMBAY BLUE SAPPHIRE MARTINI- SUNDAY MART MARTS

Steps:

• Also required: 1 iced large martini glass Pour your Vermouth& Gin into a cruet and place it in the freezer, do not shake or stir just pour them together, I do this early in the day but your cruet must have a stopper in the top- see picture.
• When you are ready to serve place 2 ice cubes in the glass and the Olive.
• Pour in the martini, and enjoy.
• I recommend that your serve an appetizer with the mart mart and don't get greedy- one is really enough.
• Repeat for as many servings as you want to make.

CLASSIC DRY MARTINI

Steps:

• In mixing glass or cocktail shaker filled with ice, combine gin and vermouth. Stir well, about 30 seconds, then strain into martini glass. Garnish with olive or lemon twist and serve.