This infusion technique, called “fat-washing,” is a pro move that results in an elevated, smooth and unique martini. It’s important to use an olive oil that is rich and peppery, since these are the flavors you really want to come through in the final drink.
| Level: | Easy |
| Total: | 1 day 10 min |
| Active: | 10 min |
| Yield: | 1 serving plus batch of infused gin |
Ingredients
- One 750-milliliter bottle dry gin, such as Plymouth
- 4 ounces highest quality possible extra-virgin olive oil
- 2 sprigs fresh thyme
- Dash dry vermouth
- 2 pitted Castelvetrano olives plus 1/2 ounce olive brine
Instructions
- For the herb and olive oil infused gin: One day before making the martini, in a large jar or sealed container, combine the gin, olive oil and thyme. Shake vigorously and set aside at room temperature to infuse for 12 hours. Transfer the jar to the freezer for 12 more hours. The olive oil will solidify and separate.
- Discard the solids and remove the thyme. Place a fine mesh strainer over a second large jar or container, then strain the gin. You might have to strain a second time to remove any remaining sediments. Use immediately or place back in the freezer and use within 6 months.
- For the martini: In a chilled Nick and Nora glass, wash with the vermouth, then remove from the glass. Add the olives to the glass. Add a large ice cube, 3 ounces infused gin and the olive brine to a cocktail shaker. Stir everything to chill, then strain into the glass.
Reviews
Although the herb comes thru in the taste the olive oil leaves it tasting muddy.
I actually just have a question. In the recipe here, it says to shake vigorously. When GZ made it he said “we are not going to shake it.” Which one is correct?