Girl Dinner Recipe

Build and stir

Chill a mixing glass and a coupe/cocktail glass by filling with ice or placing in freezer briefly. Add 2 oz olive oil fat-washed vodka, 0.75 oz olive oil–infused Lillet, 0.5 oz pepperoncini brine, 0.25 oz green olive brine, and 0.25 tsp housemade habanero spice to the mixing glass. Fill the mixing glass with large ice and stir gently for 25–30 seconds until well chilled and slightly diluted.

Empty the chill ice from the serving glass. Fine-strain the stirred cocktail into the chilled coupe/cocktail glass using a julep or fine mesh strainer to remove any small solids and ice shards.

Using a bar spoon, gently float 0.25 tsp extra-virgin olive oil on top of the cocktail: spoon the oil over the back of the spoon held just above the surface to form a thin sheen. This provides aroma and mouthfeel.

Skewer 2 pitted cocktail olives (or one olive and one pearl onion if desired) and rest the skewer across the rim or place in the drink. Add one thin slice of pepperoncini on the skewer or floated on top for a bright, tangy note.

Optional: express a lemon twist over the surface to add a bright citrus oil, then discard or drop the twist into the glass if desired.

Serve immediately. Recommend a small tasting plate of salty snacks (almonds, cheeses, or charcuterie) on the side — inspired by the 'girl dinner' idea — but not required.

Olive oil fat-washed vodka (makes ~12 oz usable)

In a clean jar combine 12 oz neutral vodka with 1 tablespoon good-quality extra-virgin olive oil. Cap and shake vigorously for 30 seconds, then let rest at room temperature for 30–60 minutes to allow oil flavors to transfer. Place the jar in the freezer for at least 4 hours (overnight preferred). The oil will solidify on top. Remove the solid oil layer with a spoon or skewer, then decant the vodka through a coffee filter or fine cheesecloth into a clean bottle. Reserve. Yields ~11–11.5 oz fat-washed vodka; use 2 oz per cocktail.

Olive oil–infused Lillet

Add 1 teaspoon extra-virgin olive oil to 6 oz Lillet Blanc in a small jar, cap, and shake gently. Let sit for 30–60 minutes, then chill in the freezer for 1–2 hours so the oil congeals and separates. Remove the oil layer and decant the Lillet through a paper filter. This imparts a subtle savory olive note without visible oil. Use 0.75 oz per cocktail.

Housemade habanero spice

Finely mince 1/2 fresh habanero (remove seeds for less heat) and combine with 1/4 tsp kosher salt, 1/8 tsp freshly cracked black pepper, and 1/2 tsp neutral oil (optional) in a small bowl. Mash into a coarse paste. Let sit 10–20 minutes to meld. Strain a few drops of the chile oil/spice into a small jar; you can store leftover paste refrigerated up to 3 days. Use 1/4 tsp of the concentrated spicy paste per cocktail; adjust to taste. (Alternatively, steep minced habanero in a small amount of neutral spirit for 1 hour and strain for a clearer infusion.)

Notes on quantities: the components above produce batch amounts for multiple cocktails. Scale the fat-washed vodka and infused Lillet yields up or down; keep proportions the same when making individual servings.