Mykonian Martini Recipe

Chill glass

Place a martini glass in the freezer for at least 10 minutes or fill with ice water while you prepare the cocktail to ensure it's well chilled.

Measure ingredients

Using a jigger, measure 2.5 oz vodka, 0.5 oz dry vermouth, 0.25 oz fresh lemon juice, 0.25 oz olive brine, 0.25 oz simple syrup, and 1 dash Angostura bitters into a mixing glass or cocktail shaker.

Mix

Add 6 large ice cubes to the mixing glass. Stir gently with a bar spoon for 20–30 seconds until the mixture is very cold and properly diluted (about 25–30% dilution visually). Stirring is preferred to preserve clarity; however, if you prefer a slightly frothier texture, shake vigorously for 10 seconds.

Taste & adjust

Briefly taste a small amount (or lick a chilled spoon) and adjust sweetness or brine: add an additional 0.25 oz simple syrup if you want sweeter, or another 0.25 oz olive brine for saltier/umami. If adjusted, stir an additional 10 seconds with fresh ice.

Strain

Discard ice water from the chilled martini glass if used. Using a Hawthorne strainer and, optionally, a fine strainer, double-strain the cocktail into the chilled martini glass to remove ice shards and any pulp from lemon juice.

Garnish

Skewer 2 cocktail olives on a pick and place across the rim or drop into the glass. Express a lemon twist over the surface by holding it over the drink and pinching to release oils, then run it around the rim and drop it in or rest on the rim.

Serve

Serve immediately while very cold. Recommend sipping slowly to appreciate the balance of clean vodka, bright citrus, subtle brine, and bitters.

Rinse tools and glassware promptly with warm water to remove oils and brine. Wipe down bar surface and store cocktail pick and shaker for next use.