Truffle martini
An indulgent riff on a classic cocktail with truffle oil and easy olive-infused vermouth.
Ingredients
- 15 Taggiasca olives, lightly crushed
- 1 x 1-litre (33.8floz) bottle Martini Extra Dry
- 15 Taggiasca olives, lightly crushed
- 1 x 1-litre (33.8floz) bottle Martini Extra Dry
- 15 Taggiasca olives, lightly crushed
- 1 x 1-litre (33.8floz) bottle Martini Extra Dry
- 50 ml gin
- 15 ml olive-infused vermouth
- 5 drops of truffle oil
- 1.8 fl oz gin
- 0.5 fl oz olive-infused vermouth
- 5 drops of truffle oil
- 0.2 cup gin
- 0.1 cup olive-infused vermouth
- 5 drops of truffle oil
Details
- Cuisine: British
- Recipe Type: Cocktail
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 0 mins
- Serves: 1
Step-by-step
- First make the olive-infused vermouth. Add the olives to the bottle of vermouth and infuse at room temperature for at least 72 hours before using.
- To make the martini, stir the gin and olive-infused vermouth over ice in a chilled cockail shaker.
- Single strain into a frozen martini glass and garnish with the truffle oil on top.
This recipe is courtesy of Spelzini and Luigi's Bar in London's Shoreditch.
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