Dirty Martini From Twenty8 NoMad

• 15 ozvodka
• 5 ozGordal olive brine
• 2 1/2 ozblanc vermouth
• 1 2/3 ozextra virgin olive oil

Preparation

1. 1.

   Combine all of the ingredients in a container and whisk together. Allow it to sit for 2 hours. Place in the freezer until the top solidifies. Remove the oil layer, then strain through a coffee filter. Gordol Olive BrineCombine 2/3 oz. of white balsamic vinegar, 4 1/2 oz. of Dolin dry vermouth, 1 cup of filtered water, and 1 tsp. of kosher salt in a container and whisk until the salt is fully dissolved. Place 2 1/2 cups of Gordal olives in a resealable container and cover with the liquid. Seal and store in refrigerator for 24 hours. Then strain out the olives from the liquid through a coffee filter and keep both refrigerated in sealable containers for up to two months. Blue Cheese Stuffed OlivesCombine equal parts Stichelton blue cheese and ricotta cheese in a stand mixer with a paddle. Mix until fully combined. Place in a piping bag and pipe into the olives.

2. 2.

   To serve the Martini, pour 3 oz. into a mixing glass, add ice and stir. Strain into a chilled glass and garnish.