Flop Drop Martini Recipe

Prepare glass

Chill a coupe or martini glass by filling it with ice water while you mix the drink, or place it in the freezer for 5–10 minutes.

Combine ingredients

In a cocktail shaker, add gin (or vodka), dry vermouth, olive or pickle brine, fresh lemon juice, orange liqueur (if using), simple syrup, and a dash of Angostura bitters.

Add egg white (optional)

If using egg white for a silky texture, add half an egg white (or ~15 ml liquid egg white). This gives a frothy, smooth mouthfeel and helps the drink achieve the 'flop drop' texture when strained.

Dry shake

Without ice, dry-shake the mixture vigorously for 15–20 seconds to foam the egg white and emulsify the ingredients. This step is essential if you included egg white.

Wet shake

Add ice cubes to the shaker and shake vigorously for 10–15 seconds until well chilled (the shaker should become very cold). This both chills and dilutes to the correct level.

Double strain

Discard ice water from the chilled glass. Double-strain the cocktail into the chilled coupe or martini glass using a Hawthorne strainer and a fine-mesh strainer to remove ice shards and any large foam bubbles, creating a silky surface.

Garnish with a single large green olive on a pick and rest it in the glass so it slightly 'drops' into the drink — the name 'Flop Drop' references the olive settling into the foam/surface. Optional: express a lemon twist over the glass and discard or drop it in for a bright aroma.

Serve immediately. Sip slowly to enjoy the layered savory brine, citrus lift, and smooth foamy texture.