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Rachael's husband, John, stirs up a classic martini—which is heavy on the vermouth and includes orange bitters for a citrusy flavor and brightness—to serve with Rach's Linguine alle Vongole.  

"In the olden days," he says, "it was a cocktail that had a lot more vermouth. It was basically three parts gin to one part vermouth, which sounds like a lot, but trust me—you're gonna love it!" He adds that the secret ingredient to a classic martini is orange bitters, which adds a background of citrusy flavor and a brightness. And in case you didn't know, a martini should always be stirred, never shaken.  

Pro Tip from John: Using a channel knife makes easy work of cutting the lemon twist and forms perfect strips, but you can also use a vegetable peeler. 

If you'd like to try some delicious riffs on the martini, check out Apple and Allspice Martini and Spicy Thai Martini


  • 2 ounces gin 
  • 3/4 ounce dry vermouth  
  • 2 dashes orange bitters  
  • Lemon twist, for garnish
  • 3 olives on a cocktail pick, for garnish


Serves: 1


Add the gin, vermouth and bitters to an ice-filled cocktail shaker and stir to chill. Strain into a chilled coupe. Twist lemon over the top of the cocktail to express the oils, then drop into the glass. Serve with the olives on the side. 

Always Drink Responsibly.