“Dirty martini” is a dirty word for many bartenders who find the drink — a martini with a salty slop of olive brine — unimaginative and unappetizing. Naren Young, a New York bartender, decided to create a better version, called Olives 7 Ways, with several bespoke ingredients. That cocktail, served at Saxon & Parole, is fairly complicated to make, so Mr. Young came up with yet another, easier variation for the home bartender.
Ingredients
- 375 milliliters dry vermouth, preferably Noilly Prat
- ½ cup chopped Cerignola olives
- 1 ½ ounces navy-strength gin, preferably Perry’s Tot
- A few drops of extra-virgin olive oil
- Mixed olives, for serving
- Nutritional Information
Nutritional analysis per serving (1 serving)
491 calories; 6 grams fat; 0 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 0 grams protein; 460 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 drink
Preparation
- Combine vermouth and chopped olives in a sealed glass container and let sit for 3 days. Shake periodically.
- Chill a cocktail glass by filling it with ice or putting it in the freezer for about 5 minutes.
- In a mixing glass filled three-quarters full with ice, pour the gin and 1 1/2 ounces of the infused vermouth. Stir until chilled, about 30 seconds, and strain into the chilled glass. Carefully drip a few drops of olive oil (with an eye-dropper, if possible) onto the drink’s surface. Serve with a small dish of mixed olives.
Dining and Cooking