While the world of vermouth is a beautiful and delicious one to explore, it is important to remember that lots of martini drinkers prefer their cocktails dirty. This riff on the dirty martini recipe makes use of a pro-bartenders’ infusion technique called “fat-washing”; it is a fun, easy-to-make alternative that provides layers of flavor and texture that are otherwise unattainable by simply splashing some olive brine into your cocktail shaker. Be sure to use a very fresh, pungent, and high-quality extra-virgin olive oil for the infusion.
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- Large mason jar or sealable plastic container (1L or larger)
- Fine mesh strainer
- Paper coffee filter
- Mixing glass
- Bar spoon
- Cocktail strainer
- Martini glass
For the Olive Oil & Herb Gin
- One 750-mL bottle London dry gin
- 4 oz. (¼ cup) extra-virgin olive oil
- 1 large sprig fresh rosemary
- 1 large sprig fresh thyme
For the Martini
- 2½ oz. (5 Tbsp.) olive & herb-infused gin
- ½ oz. (1 Tbsp.) blanc vermouth
- Pinch of fine sea salt
- Pitted green olives for garnish
- A day before you plan to use the gin, start the infusion: To a large jar or airtight plastic container, add the gin, olive oil, rosemary, and thyme. Shake vigorously, then set aside at room temperature to infuse for 12 hours.
- Transfer the jar to the freezer for another 12 hours (or overnight). This will cause the olive oil to solidify and separate. Place a fine mesh strainer over a second large jar or container, then strain the gin, discarding any solids. Wash and dry the original jar and the strainer then line the strainer with a coffee filter. Strain the gin once again to remove any remaining sediment and oil. Use immediately or cover tightly and use within 6 months.
- Mix the martini: In a mixing glass filled with ice, add 2½ oz. of the infused gin gin, along with the vermouth and salt. Stir until well-chilled, then strain into a martini glass or coupe and garnish with as many olives as you like. Serve immediately.