The Lynd Recipe

Combine oil and vodka

Measure 8 oz neutral vodka into a clean jar. Add 1 tsp extra-virgin olive oil. Cap tightly and shake vigorously for 1 minute to emulsify the oil into the spirit.

Rest and separate

Let the jar sit upright in a cool place or refrigerator for at least 6 hours, ideally overnight. The oil will coalesce into a thin layer or droplets; the spirit will clarify above.

Freeze and filter

Place the jar in the freezer for 1–2 hours so the vodka becomes very cold (this helps the oil solidify or separate further). Using a funnel lined with a coffee filter or double layer of cheesecloth, slowly pour the cold vodka into a second clean container, leaving the oil residue behind in the jar. Discard the retained oil. The resulting liquid is olive oil–washed vodka. Yield about 7.5–8 oz.

Combine vermouth and aromatics

Pour 8 oz sweet vermouth into a clean jar. Add 3 dried bay leaves and half a small mild red chili (split and seeds removed for less heat) or 1/4 tsp red pepper flakes for a milder infusion. Cap the jar tightly and give it a gentle shake.

Infuse

Let the vermouth infuse at room temperature for 6–12 hours, tasting at intervals. The bay leaf contributes herbal, slightly floral top notes; the red pepper gives a gentle warmth and faint red hue. Remove the ingredients when the balance suits your preference (6 hours = subtle; 12 hours = more pronounced).

Strain and store

Strain the vermouth through a fine strainer or cheesecloth into a clean bottle, discarding solids. Store refrigerated and use within 2–3 weeks.

Chill: Place a coupe or martini glass in the freezer or fill it with ice and water to chill while you build the drink.

Stir: In a mixing glass, add 4 large ice cubes, 1 oz olive oil–washed vodka, 1 oz gin, 1 oz red bay–infused sweet vermouth, and 2 dashes orange bitters.

Mix and dilute: Stir the mixture with a bar spoon for 30–40 seconds (about 20–30 full spoon rotations) until well chilled and properly diluted.

Strain: Discard the ice from your chilled glass if used to chill. Double-strain the cocktail into the chilled coupe or martini glass to remove tiny ice shards.

Garnish: Express a lemon twist over the drink (pinch the peel to release oils) and rub the rim lightly with the twist, then drop it in as garnish.

Serve: Present immediately. The olive oil–washed vodka gives a silky mouthfeel and subtle olive character; the gin adds botanical clarity, while the red bay vermouth brings herbal, slightly spicy sweetness.