Here’s To You! (One Of) Tatum’s Vodka Martinis

Extra, extra cold. Stirred, not shaken. Shaken, not stirred. Bruised. Ice crystals with a rinse of vermouth, no fruit. Filthy dirty, gin, not vodka, please. Shake – no, I mean shake… I want to see ice crystals. Blue cheese olives AND a twist. Caviar, please. Ten stirs. Only ten stirs. Why isn’t your vodka in the freezer? Dash of orange bitters and vermouth. Fill the glass to the top like an infinity pool, but don’t spill it and don’t forget the twist… and so on and so on. How do you martini? Let me know in the comments below.

Enjoy all the photos on the way down to the recipe. I wanted a splash, and I kept eating the garnish. Oh, and let me see your martini splash!

Here’s one of mine. Cheers!

Stir and stirring

Here’s To You! (One of) Tatum’s Vodka Martini

Ingredients

3 ounces of vodka (brand bartender choice)

2 dashes of viscous simple syrup (not looking for sweet, think soft)

1 or 3 pieces of caper berries wrapped in anchovies

Method

Cold from the freezer? Choose one. If your vodka is cold from the freezer, add it to a chilled martini glass. Use your caper berry anchovy stir stick to stir the dashes of simple syrup.

For the second choice, stir in a metal mixing tin with ice. Add simple syrup and garnish. And, of course, serve in a chilled martini glass.

Note: If you prepare your martini in a mixing glass, stir faster. It takes longer for the ice to heat up because the surface area is larger than that of a metal tin, and then it takes longer for the vodka to chill as a result.

*I don’t shake unless upon request. It’s your martini though.

For the simple syrup

1 1/2 part sugar to 1 part water. Add boiling water to sugar. Stir until dissolved. Cool before chilling. Chill before using.

Glass: Chilled martini glass

Garnish: Caper-wrapped anchovy (I bought the ones photographed in this post at Eataly in Los Angeles. They are also available on Blonde Behind the Bucket Storefront, linked below).👇