- Difficulty: Easy
- Yield: 1 serving plus a batch of infused gin
- Total Time: 1 day 10 minutes (including infusion time)
- Active Time: 10 minutes
Discover the luxurious art of fat-washinga pro bartender's secret for crafting an irresistibly silky, flavor-packed martini that elevates your home bar. Pick a bold, peppery extra-virgin olive oil to let its vibrant notes truly shine in every sip.
Herb and Olive Oil Infused Gin:
- 1 bottle (750 ml) dry gin, such as Plymouth
- 4 ounces of the highest quality extra-virgin olive oil
- 2 fresh thyme sprigs
Martini:
- Dash of dry vermouth
- 2 pitted Castelvetrano olives plus 1 ounce of olive brine
Special Equipment:
- Cocktail shaker
- Make the herb and olive oil infused gin: A day ahead, mix the gin, olive oil, and thyme in a large jar or sealed container. Shake vigorously and let infuse at room temperature for 12 hours. Transfer to the freezer for another 12 hoursthe olive oil will solidify and separate, unlocking incredible texture.
- Filter the gin: Discard the solidified oil and thyme. Strain the gin through a fine mesh strainer into another container. Double-strain if needed to remove any bits. Use immediately or freeze for up to 6 monthsyour silky elixir is ready to transform cocktails.
- Prepare the martini: Chill a Nick and Nora glass, rinse with vermouth, and discard excess. Add the olives. In a cocktail shaker with one large ice cube, combine 3 ounces infused gin and olive brine. Stir until ice-cold, then strain into the glass for a velvety masterpiece that'll impress every guest.
