Tini's tini (dirty martini)
"You’ve heard stranger things, but this drink is dedicated to my friend Paris’ deceased budgie, Tini. Named after our favourite filthy drink, this chatty winged creature proved too precious for this planet. Tini’s mum Paris has a special skill. She can stir up a Tini (the drink) in any shape, form or mindset with exquisite ease. This is for her, and her bird, so Tini can live on in our V-shaped glasses. If I could skewer all our olives with a feather stem in Tini’s memory, I would, but that’s a bit dark. Not to mess too much with a good thing, but we’re adding a little pickle to mix and stick. All I’m going to say is ‘do it’ because, quite frankly, I’m out of excuses for letting pickles creep their way into so many recipes. It’s a bit uncouth, which makes it even better."
Recipe note: You’ll need martini glasses
This recipe is an edited extract from Happy Hour Snacks by Bec Vrana Dickinson, published by Hardie Grant Books, AU$39.99. Available in stores nationally.
Ingredients (7)
- Fat Sicilian olives
- Cornichons
- Ice
- 180ml dry gin or vodka
- 60ml dry vermouth
- 30ml Sicilian olive brine
- 30ml cornichon brine
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Put your martini glasses in the freezer and leave to get well frosty and cold. About 20 minutes.
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2.Skewer your olives and cornichons, if you have a pointy thing, or just plonk them in at the end. Now, half-fill a jug or cocktail shaker with ice. Pour in all the liquids, and it’s time to stir silly. You want the jug to become properly cold – this is about achieving maximum chill.
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3.With a strainer or fine sieve, strain and divide between the chilled martini glasses. Top with your skewered briny bites or just drop them in to fish out later. To Tini
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