Filthy Sun-Dried Tomato Martini
Filthy Sun-Dried Tomato Martini
Brie Thompson
1
5 minutes
0 minutes
This is the martini I want in my hand at happy hour. Pepperoncini, olive, and cornichon brines make it briny and bold, and a splash of Sun-Dried Tomato Barrel Aged Balsamic adds a savory, tangy depth that sets it apart from the classic. A few cracks of Butcher's Spice Blend and a drizzle of Basil Genovese Infused Olive Oil finish it off.
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Ingredients
- 2.5 oz Vodka
- ½ oz Dry Vermouth
- ½ oz Pepperoncini Brine, plus pepperoncini to garnish
- ½ oz Olive Brine, plus olives to garnish
- ½ oz Cornichon Juice, plus cornichons to garnish
- 1 tsp Sun-Dried Tomato Barrel Aged Balsamic
- Butcher's Spice Blend, freshly ground
- Basil Genovese Infused Olive Oil, to finish
Directions
Chill the martini glasses in the freezer for 15 to 30 minutes, or fill them with ice water and let sit for 5 to 10 minutes. Discard the water before using.
Add the 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. Double strain into the chilled martini glass.
Finish with a few cracks of Butcher's Spice Blend and a drizzle of Basil Genovese Infused Olive Oil.
Garnish with a skewer of pepperoncini, an olive, and a cornichon, placed on the rim or in the glass. Serve immediately.