Provence Martini

• 3 ozolive oil-infused vodka
• 1 ozblanc vermouth
• 1/2 ozpear brandy or eau de vie
• 5 dropssaline solution (1:10 salt to water)
•  ------------------------
•  olive oil-infused vodka
• 1750ml vodka (Camphor uses Haku)
• 1heaping Tbsp. Herbs de Provence
• 2 ozextra virgin olive oil

Preparation

1. 1.

   Add all of the ingredients with ice to mixing glass. Stir to combine and chill. Strain into a a chilled glass, add the garnish, and serve with a sidecar and a dish of extra garnishes.

2. 2.

   Olive Oil-Infused Vodka Add herbs de Provence to vodka in a large container and whisk to combine, once every hour for the first two hours. Let the vodka sit at room temperature for 8 hours before adding the olive oil and whisk. Cover it and place in the freezer for 12 hours. Once out of the freezer, remove the frozen disk of oil and herbs. Pour the liquid into a container through a chinois lined with a large coffee filter. If done correctly, the liquid should be clear and without oil. If oil is visible in vodka, refreeze and repeat the straining process. It will keep in the freezer for 2 weeks, but it’s best enjoyed within a week.