Homemade Martini Olives Recipes

CLASSIC DRY MARTINI

Steps:

• In mixing glass or cocktail shaker filled with ice, combine gin and vermouth. Stir well, about 30 seconds, then strain into martini glass. Garnish with olive or lemon twist and serve.

ISLAY AND OLIVE

Steps:

• At least 2 hours and up to 4 hours before serving, make the batch. Place olives in a 1-liter swing-top bottle. Use a small funnel to pour in vodka, Scotch, vermouth, water, and olive brine. Add bitters and salt, then seal, turning gently end over end to mix, and chill in freezer. (If you'd prefer to batch further in advance, refrigerate filled bottle, then place in freezer 2 hours or so before serving.)
• Meanwhile, freeze additional olives for garnish, if desired. I like to place one in each divot of an empty ice cube tray to keep them separated.
• To serve, add olive oil to cocktail mixture. Reseal and turn bottle gently to mix. Pour cocktail into chilled martini or Nick and Nora glasses. Express oils from a lemon twist over each cocktail and use twist as a garnish, along with a frozen olive or two.

HOMEMADE MARTINI OLIVES

Steps:

• Zest a lemon. Set aside.
• Squeeze the juice from a lemon; remove seeds and discard.
• Pour the olives (including juice) into a clean mason jar.
• Add white wine vinegar, lemon zest, lemon juice and minced garlic. Stir.
• Seal tightly and keep in the refrigerator. This keeps indefinitely.

MARTINI OLIVES

Steps:

• Open the jars and drain the olives, putting them into a bowl. Pour in the gin, vermouth and chili oil and give them a stir. Leave to steep for half an hour or so while you get ready for your party. You can put any leftover olives in a jar with a lid for another couple of days, or indeed longer though it's doubtful that will arise.

MARTINI SOAKED OLIVES

Steps:

• In a cocktail mixer, vigorously shake the vodka and vermouth. Drain the brine from the jar of olives and reserve 1/4 cup of the brine. Fill the jar with the reserved brine, vodka and vermouth until full. Marinate for at least 24 hours and up to 1 month, then serve.

DRY MARTINI WITH OLIVES

Steps:

• Chill martini glass in freezer for about 10 minutes or fill martini glass with ice and set aside while preparing the cocktail
• Fill a shaker or mixing glass with ice
• Add spirits and dry vermouth (and olive brine if making a dirty martini)
• Stir for 30 seconds OR shake for 10 seconds (according to your preference)
• Using a strainer, pour into chilled martini glass
• Garnish with a spear of olives

THE IMPROVED DIRTY MARTINI

Steps:

• Combine vermouth and chopped olives in a sealed glass container and let sit for 3 days. Shake periodically.
• Chill a cocktail glass by filling it with ice or putting it in the freezer for about 5 minutes.
• In a mixing glass filled three-quarters full with ice, pour the gin and 1 1/2 ounces of the infused vermouth. Stir until chilled, about 30 seconds, and strain into the chilled glass. Carefully drip a few drops of olive oil (with an eye-dropper, if possible) onto the drink's surface. Serve with a small dish of mixed olives.

MARTINI

Steps:

• Fill a shaker three-fourths full with ice. Add gin and vermouth; cover and shake until condensation forms on outside of shaker. Strain into a chilled cocktail glass. Garnish with olives.

MARTINI

Steps:

• Stir the gin or vodka, dry vermouth and a little ice together or put them in a cocktail shaker to combine.
• Strain into a chilled martini glass. Serve with an olive on a cocktail stick or a twist of lemon peel.