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I drink my martinis inverted, or upside-down: that is, with the ratios of gin (always gin) and vermouth flipped, for a slightly lighter drinking experience. This is ideal for a marathon day like Thanksgiving—you break out the martini pitcher when it’s time for the heavy stuff, but it’s everrrrr so slightly less heavy. This recipe would be built purposefully scaled up for a group, kept in the freezer until go-time, with the right amount of water added in to act as the dilution from ice stirring.
When making a big batch of a drink that would normally be shaken or stirred with ice, the recipe must include water to account for dilution—i.e., the water released by the ice into each individual drink. This has a huge impact on the final balance of flavors and alcoholic intensity, as melted ice can account for 15%–25% of a drink’s total volume. Combine liquor the night before and freeze to very thoroughly chill. Add olive juice (if using) and water 1 hour before you’re ready to serve, freeze until go-time.
https://www.epicurious.com/recipes/food/views/ba-syn-big-batch-reverse-martinis
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Check out this PAGE – https://www.epicurious.com/recipes/food/views/ba-syn-big-batch-reverse-martinis
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