Dirty martini spritz
makes
1
Stir up your poolside offering with this stunning martini.
Ingredients (7)
- 40ml savoury gin (we used Moore’s Dry Gin)
- 40ml savoury off-dry vermouth (we used Regal Rogue Daring Dry Vermouth)
- 30ml chilled dry sparkling wine
- Ice cubes, to serve
- Rosemary sprig, to garnish
Olive brine syrup
- 220g jar green olives
- 1 cup (220g) caster sugar
Method
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1.For the syrup, strain olives over a small saucepan, reserving olives for garnish. Add the sugar to the brine and bring to the boil, stirring until sugar dissolves. Remove from heat and set aside to cool (see recipe notes).
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2.Add all ingredients to a wine glass with 10ml olive brine syrup and a few ice cubes. Stir and garnish with skewered olives and a rosemary sprig (or other savoury herb).
Recipe Notes
Syrup makes 225ml – enough for 25 drinks – and will keep in an airtight container in the fridge for up to 10 days.
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