Olive brine is the standout characteristic in a dirty martini, and in this recipe from LÝRA restaurant in Chicago, a unique and surprisingly simple technique called fat-washing brings olive oil to the party. You’ll need to begin a day in advance, first by whisking extra virgin olive oil into your favorite vodka, leaving it out at room temperature for a couple of hours, and then freezing it overnight. You’ll skim and strain the solidified fat the next day, and what you’re left with is an olive oil-washed vodka that’s savory and truly special. Add a little olive brine and a feta-stuffed olive, and you’ve got martini perfection.
If you’d like to try olive oil-washed vodka before committing to making a whole bottle, use 200mL or ¾ cup vodka and 1 tablespoon extra-virgin olive oil and follow the recipe instructions. This will give you enough for two cocktails.
Dining and Cooking