Appetizers

Olive 7 Ways

Recipe and photo courtesy of Naren Young of Saxon + Parole.

Ingredients
  • 375 milliliters dry vermouth, preferably Noilly Prat
  • 1/2 cup chopped Cerignola olives
  • 1 1/2 ounces navy-strength gin, preferably Perry’s Tot
  • A few drops of extra-virgin olive oil
  • Mixed olives, for serving
Directions

1. Combine vermouth and chopped olives in a sealed glass container and let sit for 3 days. Shake periodically.

2. Chill a cocktail glass by filling it with ice or putting it in the freezer for about 5 minutes.

3. 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.


Time Level Yield
10 minutes   Moderate   1 servings

print