Restaurants›Brood and Barley›Martini Recipe

Martini Recipe

Name: Brood and Barleys Martini Recipe
Cook time: 2 h 55 min
Total time: 2 h 55 min
Yield: 1 servings
Cuisine: Cocktail
Ingredients: 2.5 oz olive oil washed gin (or vodka); 0.5 oz dry vermouth; 2 drops Lemon oil (freshly expressed); 4 count chilled large ice cubes; 1 count green olive (for garnish); 1 twist lemon peel (optional, for additional aroma); 8 oz gin (or Reyka vodka if preferred); 0.25 oz extra-virgin olive oil

Inspired by Brood and Barley

Time2h 55m

Serves1

Olive Oil Washed Gin. Dry Vermouth. Lemon Oil •available with Reyka Vodka

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cocktail

2 1/2 oz olive oil washed gin (or vodka)1/2 oz dry vermouth2 drops Lemon oil (freshly expressed)4 count chilled large ice cubes1 count green olive (for garnish)1 twist lemon peel (optional, for additional aroma)

Olive Oil Wash (makes ~8 oz finished; use only 2.5 oz in cocktail)

8 oz gin (or Reyka vodka if preferred)1/4 oz extra-virgin olive oil

Method

Olive Oil Wash

Combine

Pour 8 oz of gin (or vodka) into a clean glass jar with a tight-fitting lid. Add 0.25 oz (about 7 ml) of extra-virgin olive oil to the spirit.

Shake / Agitate

Seal the jar and shake vigorously for 30–45 seconds so the oil disperses through the spirit, producing a cloudy emulsion.

Rest

Let the mixture rest, refrigerated, for 12–24 hours. The oil will begin to separate and cling into droplets and change the spirit's texture and aroma.

Freeze & Decant

Place the sealed jar in the freezer for at least 2–4 hours (or overnight). Cold causes the oil to coagulate. After freezing, quickly pour the spirit through a fine mesh strainer lined with several layers of cheesecloth or a coffee filter into a clean container to remove the solidified oil.

Filter Again

For a clear, polished result, filter the decanted spirit again through a paper coffee filter or a very fine nylon filter. You should end up with about 7–7.5 oz of olive oil–washed spirit. Chill before using.

Assembling the Martini

Chill the glass: place a coupe or martini glass in the freezer or fill it with ice water while you prepare the cocktail.

Stir the cocktail: in a mixing glass or shaker filled with the chilled large ice cubes, pour 2.5 oz of the olive oil–washed gin (or Reyka vodka if you prefer the vodka variation) and 0.5 oz dry vermouth.

Stir, don't shake: stir the mixture gently and consistently for 20–30 seconds (roughly 20–30 gentle turns) until well chilled and slightly diluted. This preserves clarity and texture from the wash.

Prepare the lemon oil: hold a piece of fresh lemon peel about 6 inches above the chilled glass and give it two short, firm pinches to express 2 drops of lemon oil (the bright aromatic oils) over the surface of the stirred cocktail. If preferred, run the peel once around the rim and drop as a garnish instead of the olive.

Double strain and serve: discard ice/water from the chilled glass, then double-strain the stirred cocktail into the glass using a Hawthorne and fine mesh strainer (or a fine conical strainer) to remove any ice shards or solids.

Garnish: skewer 1 green olive on a pick and rest it in the cocktail. Optionally add the lemon twist for additional aroma if not used to express oil.

Final aroma: before serving, hold the glass to the nose and give the lemon peel a quick bright twist over the drink once more if desired.