Watching Chefs Hannah and Nick prepare a flawless ribeye, we knew the only appropriately glamorous cocktail companion could be a classic martini — just as with a delicious steak, the martini emphasizes the quality of the spirits within and the proper preparation is the picture of elegant simplicity.
Our house martini is always made with two ounces of Fords Gin, the ideal cocktail gin, and one ounce Method's Dry Vermouth, poured into a tin shaker and stirred gently until you can feel the frost on your hand. Strain and serve with an olive in a chilled martini glass (pre-chilled in the freezer or with ice and water for a 2-3 minutes).
Every bartender will have their favorite House Martini and only with many experiments can your own platonic ideal come to fruition — Chef Q likes his dirty (filthy, really) with at least 3 olives, Chef Hannah prefers a dash of olive oil, our founder Patrick loves a pickled onion (a Gibson), and I’m partial to a few dashes of orange bitters. The varieties are endless and as long as you start with a quality base spirit like Fords, you’ll arrive at the perfect companion to our Waygu Standing Ribeye Roast.
- 2oz Ford's Gin
- 1oz Method's Dry Vermouth
- 1 olive (or garnish of your choice)
Chill a martini glass in the freezer or with ice and water for 2-3 minutes. In a tin shaker, add gin and vermouth and stir gently until you can feel the frost on your hand. Strain and serve in chilled martini glass with an olive or garnish of your choice.