This is a very tasty variation on a classic.
It’s just a normal dirty martini but with an extra sour-silken touch of citrus.
I’ve mentioned previously that Fragata kindly sent me a box of goodies to try out.
I usually eat their olives stuffed with anchovies but now I’m trying out their olives stuffed with lemon.
While I still prefer to eat their anchovy olives on their own, these lemon ones really enhance a martini.
If you can’t decide if you would prefer your martini with an olive or a twist of lemon then this olive combo is for you.
Slightly open the can and pour the brine into a glass.
Open the can more fully and decant the olives into a dish.
Take a chilled martini glass and squeeze a freshly peeled strip of lemon rind into it. Rub the peel around the inside of the glass to transfer as much of the lemon oil into it as possible. Keep the strip when finished.
Add olive brine to the glass. I recommend between 2-6 teaspoons depending on your preference (I use 4 teaspoons).
Take a bamboo skewer and thread on some olives. I think convention dictates that it should be an odd number of olives but it doesn’t make that much of a difference. If you only have toothpicks to hand just thread on one or two olives.
Add vermouth to taste (1tsp – 25ml) then top up with gin or vodka (100-120ml). Stir with the strip of lemon (then suck the lemon, just for the joy of it) before discarding it.
Garnish with the olives.
You can serve more olives on the side as well, depending on your appetite. It’s especially good for sharing and will stave off your hunger before dinner.