There is something classic about the idea of coming home to a well-made martini after a long day. The only problem is that most of us don’t have someone waiting at home with a martini in hand, and rummaging through your empty apartment to make one for yourself is a little sad. What if we applied the same concept to cocktails as we do to meal prep. Meal prep exists in a world where people have the time and inclination to make a big batch of food on Sunday, and then have the discipline and a predictable-enough schedule to eat and enjoy those meals during the week. I can’t imagine how boring you have to be in order for this to be a viable solution to life every single week. What I can imagine, though, is making a big batch of martinis so you have a few bottles full of them in the freezer, just waiting for you to pour into a chilled glass (although you might need to let it thaw out for a few minutes). This will stay tasty for much longer than two weeks in the freezer, but the flavor of the vermouth might start to fade a bit beyond two weeks.
Reprinted with permission from Drink What You Want: The Subjective Guide to Making Objectively Delicious Cocktails by John deBary, copyright © 2020. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House. —Food52
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