One of the most individualistic drinks is the Martini.
Everyone has their take on this classic but for this session we’ll be focussing on the dirty martini variation. The essence of this twist is the briny, salty character brought by the inclusion of olive brine.
In this home-made variation we’ll be using the stones from the olives to imbue flavour. The result will be a bottled martini that you can freeze until you need it!
You will need:
- Leftover olive stones (at least 10g to start with)
- Digital scales
- 400g vodka or gin of your choosing
- 100g Dry or Bianco vermouth
- A small saucepan
- A bowl that will sit on top of the saucepan
- 200g Filtered water
- Coffee filters
- A sterilised bottled of at least 700ml
The next time you pit olives, keep the stones to one side. Store in a freezer bag until needed.
Next, we’re going to create a bain-marie to infuse the olive stones into the vermouth. Fill the saucepan with water and bring to the boil, you will need enough so that it touches the base of the bowl. Once the water has come to a boil bring down to a simmer. Place the vermouth in the bowl with the olive pits and keep on heat for 50 mins.
Allow the vermouth to cool and then strain off through a coffee filter. Combine with your gin or vodka and water in your sterilised bottle. Freeze until needed, the alcohol will prevent full freezing.
- Add fresh herbs like basil or dill to your vermouth
- Split the vermouth with a homemade cordial (like one from session #1!)
Time to serve up a Martini!
80ml Martini mix
Pour into a small glass.
Garnish with an olive (if you have any left!)
Be sure to tune into our IGTV every Thursday for our Don’t Waste, Drink! series.