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To begin, chill glasses.
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Set out martini glasses, add a few ice cubes and cold water.
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This will create chilled glasses by the time the martinis are ready.
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Add a handful of ice to a martini shaker.
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Recommended (but not critical): shaved or chipped ice.
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Put in the liquor and liqueur.
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For a creamy martini, pour in the half and half.
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For a slightly sweet martini, pour in the simple syrup.
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For a creamy and sweet martini (most popular), pour in both.
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Add in any other liqueurs (1 part) to enhance the flavor profile.
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More times than not, the biggest hits (especially for the ladies and parties) are those that use both the half and half and simple syrup.
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They create extremely drinkable and addictive martinis.
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For example using the above approach, a creamy chocolate banana martini would be: 2 vodka, 1 creme de cacoa, 1 half and half, 1 simple syrup, 1 banana liqueur.
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Tip: if preparing in advance, mix all ingredients together and add in half and half separate.
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This way no separation occurs in the drink and you can keep the dairy cool and the liquor(s) warm prior to mixing if you please.
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Tip: Milk (or chocolate milk!)
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and can be substituted for half and half, creating a slightly less creamy profile.
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Once all ingredients are in shaker, shake vigorously for about 20-30 seconds.
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This breaks up any ice cubes into small chips, aerates the drink, and cools it effectively.
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Dump out the glass, rim if desired, and strain into glass.
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Leave about a thumb width of space between the top of the drink and the rim.
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This allows the drink to be transported much easier as well as distinguish the drink and rim (if applied).
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Enjoy!
