The Olive Oil Martini

The Olive Oil Martini
Image found on Conoilo on Instagram

At this point in quarantine, I’m growing weary of the same old cocktails, so I took to my kitchen to ponder what I can do to switch up my cocktail hour.

While there’s a host of pantry-staple food recipes floating around the internet, a bartender friend and I recently queried—what cocktails can you make with pantry staples? And not a bartender’s home pantry—I certainly don’t have bottles of rare liqueurs and bitters floating around my one-bedroom apartment. 

So our answer? Add a few drops of olive oil to a drink. It adds an aromatic, savory element to the martini—even just a few drops in the top of a martini adds a rich mouthfeel. 

Stick to the average martini recipe (gin, dry vermouth), shake, and add a few drops of olive oil to the top. They float delicately on top (hello, Instagram potential!) and add a new dimension to a tried-and-true martini recipe.

If you’ve got more time on your hands, try fat washing the spirit with olive oil. 

Recipe

Take a bottle of vodka or gin (preferably one you’re fond of sipping neat, if this for a martini) and four ounces of olive oil. Stir vigorously to combine, and add to a container with a tight lid. Place the container in the freezer for 8-12 hours until the olive oil separates to the top of the mixture and solidifies. Remove the solid olive oil, and strain the spirit through a coffee or fine filter. (Specifications via Dave Arnold’s Liquid Intelligence.)

Kate Dingwall
Kate Dingwallhttps://www.kate-dingwall.com/
Kate Dingwall is a writer and editor, primarily covering the spirits and travel world. Her work has appeared in Forbes.com, Wine Enthusiast, Liquor.com, MAXIM Magazine, DuJour Magazine, Eater, VinePair, Culture Trip, Canada's 100 Best Restaurants, and a number of other publications, online and print. Outside of writing, she is a sommelier and an avid martini drinker.
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