Filthy Sun-Dried Tomato Martini
Rated 5.0 stars by 3 users
Category
Drinks
Author:
Olivelle
Servings
1
Prep Time
5 minutes
Shake up your cocktail hour with the Filthy Sun-Dried Tomato Martini! Vodka meets tangy pepperoncini, olive, and cornichon brines, plus a splash of Dark Balsamic Vinegar of Modena for bold flavor. Finished with Butcher’s Spice Blend and Basil Genovese Infused Olive Oil for a savory twist that’s perfect for any party.
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Ingredients
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2.5 oz Vodka
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½ oz Dry Vermouth
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½ oz Pepperoncini Brine, plus pepperoncini for garnish
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½ oz Olive Brine, plus olives for garnish
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½ oz Cornichon Juice, plus cornichons for garnish
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1 tsp Dark Balsamic Vinegar of Modena
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Butcher’s Spice Blend, freshly ground
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Basil Genovese Infused Olive Oil, to finish
Directions
Chill martini glasses by placing them in the freezer for 15–30 minutes, or fill with ice water and let sit for 5–10 minutes.
Add vodka, dry vermouth, pepperoncini brine, olive brine, cornichon juice, and Dark Balsamic Vinegar of Modena to a cocktail shaker with ice.
Shake until cold, about 30 seconds, and double-strain into your chilled martini glass.
Top with a few fresh cracks of Butcher’s Spice Blend and a light drizzle of Basil Genovese Infused Olive Oil.
Skewer a pepperoncini, an olive, and a cornichon for garnish and place on the rim or in the glass. Enjoy!
Recipe Note
This recipe was originally made with our Limited Time Sun-Dried Tomato Barrel Aged Balsamic. We are no longer carrying this item and have changed the recipe to feature our Dark Balsamic Vinegar of Modena instead.