Article: Filthy Sun-Dried Tomato Martini
Filthy Sun-Dried Tomato Martini
This bold and savory martini features a blend of brines, vodka, and a touch of Sun-Dried Tomato Barrel Aged Balsamic, balanced with fresh spice and aromatic olive oil. A unique twist on a classic cocktail, perfect for adventurous palates.
View Original PDFIngredients
- 2.5 oz Vodka
- ½ oz Dry Vermouth
- ½ oz Pepperoncini Brine, plus pepperoncini for garnish
- ½ oz Olive Brine, plus olives for garnish
- ½ oz Cornichon Juice, plus cornichons for garnish
- 1 tsp Sun-Dried Tomato Barrel Aged Balsamic
- Butcher’s Spice Blend, freshly ground
- Basil Genovese Infused Olive Oil, to finish
Directions
- Chill martini glasses by placing them in the freezer for 15–30 minutes or fill with ice water and let sit for 5–10 minutes.
- Add vodka, dry vermouth, pepperoncini brine, olive brine, cornichon juice, and Sun-Dried Tomato Barrel Aged Balsamic to a cocktail shaker with ice.
- Shake until cold, about 30 seconds, and double strain into your chilled martini glass.
- Top with a few fresh cracks of Butcher’s Spice Blend and a light drizzle of Basil Genovese Infused Olive Oil.
- Skewer a pepperoncini, an olive, and a cornichon for garnish and place on the rim or in the glass. Enjoy!