The Olive Branch
A riff on the Dry Martini →
StirredCoupe
Ingredients
- 2¾ ozvodkaolive oil–washed; see notes (olive oil–washed; see notes)
- ½ ozCocchi Americano bianco
- ¼ ozsaline solutionsee notes (see notes)
Garnish: Castelvetrano olive stuffed with aged Parmesan
Preparation
- 1.
Stir all of the ingredients with ice until very cold.
- 2.
Double strain into a chilled coupe.
- 3.
Garnish.
Notes
Olive oil–washed vodka
In a quart-size jar, combine 750ml of vodka and 6 oz. high-quality extra-virgin olive oil, leaving a little room at the top. Store in a dark, cool area for 2-3 days, agitating the mixture daily. Use a spoon or small ladle to gently remove much of the oil on the surface (it can be reused for cooking), then place the jar in the freezer for several hours, or until the remaining oil has solidified. Strain through cheesecloth or a damp coffee filter, and bottle. Use within 2 weeks.
Pink Himalayan saline solution
Combine an 8:1 ratio of hot water to pink Himalayan salt, and shake until the salt is fully dissolved. Cool before use.
On the garnish
The Parmesan-stuffed garnish is worth the extra effort of finding (or making yourself). “The nuttiness of the cheese complements the buttery Castelvetrano olive, rounding out the cocktail perfectly,” says Sabrina Lanier, the recipe's creator.
