The Stuff You Need:
2 ounces Gin*
1/2 ounce Dry (white) Vermouth
2 tablespoons Olive juice*
ice
extra olives for garnish
How To Do This:
- Combine gin, vermouth, olive juice, and ice in a cocktail shaker.
- Screw the lid on tight and shake, shake, shake.
- If you like your martinis up, meaning chilled but no ice, pull the smaller cap off the top of your cocktail shaker and strain your martini into a pre-chilled glass.
- If you prefer your martinis extra cold, like me, unscrew the top of your shaker and carefully pour the cocktail and ice into your glass.
- Garnish with 3 olives on a pick.
Notes:
*I’m a huge fan of Barr Hill Gin, made right here in Vermont. If you haven’t tried it yet, you should.
This cocktail can be made with vodka, as well as gin.
**Olive juice, or brine – When we’ve enjoyed all the olives in the jar, we keep the juice for future cocktails. We’ve even gone so far as to add a few sprigs of fresh Tarragon to our olive brine, which is fantastic in dirty martinis, as well as the acid component to salad dressings. Check out Tarragon & Basil Vinaigrette to see what I mean.
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