Three Ways: Freezer Martini

The Freezer Martini concept is simple: Mix a Martini, including the water that’d normally be contributed from melting ice, then bottle it up and stick in the freezer until the perfect moment. While many bars and home bartenders turn to the batched preparation for its consistency and ease, the Freezer Martini also offers a cold, textural plushness that can gild the proverbial lily. Many freezer-bound Martinis are mixed strong—think a 4:1:1 ratio of gin to vermouth and filtered water—which reduces the likelihood that the mixture will freeze solid, while the frigid serving temperature softens the gin’s bite.

But there’s more than one way to freeze a Martini: At The Butterscotch Den in Sacramento, Trevor Easter’s approach to the Freezer Martini has made it the bar’s top-selling drink, earning it a spot on the local news (and on the cover of the May/June 2025 issue). Rather than mixing a super-boozy Freezer Martini, Easter goes the 50:50 route and then splits the vermouth styles between dry and blanc. The result is a softer, rounder, more crowd-pleasing style of Martini, something that satisfies the cocktail’s devotees while also appealing to Martini novices. “The blanc vermouth is like liquid silk at that temperature,” Easter says. “And when the Martini is that cold, that little extra sweetness really works.”

The Butterscotch Den Freezer Martini

This lower-proof take on the frozen classic makes it an ideal refreshment to enjoy during those longer, summer days.

Freezer Dirty Martini

To create a freezer Dirty Martini that drinks like the classic, Gus’ Sip & Dip batches it with 10% dilution and a double-strength brine.

The Doctor’s Office Vodka Martini

Seattle’s The Doctor’s Office adapts the ideal vodka Martini for batching and storing in the freezer.