Herb & Olive Martini Recipe

1. Prepare herbs

Lightly bruise thyme, rosemary, and oregano/marjoram by rolling between your fingers or gently crushing with the back of a spoon to release aromatics.

2. Combine gin and herbs

Place 360 ml gin in a clean, sealable glass jar. Add the bruised herb sprigs and stir briefly. Seal the jar.

3. Infuse

Let the gin steep at room temperature for 24 hours, tasting at 12 hours. Aim for a clear herbal aroma without becoming overly piney from the rosemary; total infusion time typically 24–36 hours depending on intensity desired.

4. Oil wash

After the herb infusion, pour the gin through a fine mesh strainer or coffee filter into a clean container. Add 2 tablespoons extra-virgin olive oil to the infused gin, seal, and shake vigorously for 30 seconds. Let the mixture sit for 10 minutes—the oil will bind with some spirit components and float in tiny droplets.

5. Freeze separation

Place the shaken gin in the freezer for 1–2 hours. The oil droplets will congeal or separate, making it easier to remove the majority of the oil.

6. Separate and fine-filter

Carefully decant the gin away from the oil layer or use a pipette to remove the upper oil. Then filter the gin through several layers of cheesecloth or a coffee filter to remove remaining oil particulates. If a faint oily mouthfeel remains, rinse quickly by adding 1 teaspoon neutral oil, shaking, freezing briefly, and separating again (this helps pull out residual olive oil).

7. Rest & chill

Bottle the finished herb & olive washed gin and chill. Yield should be about 350–360 ml usable gin.

8. Chill glass: Place a martini or coupe glass in the freezer for at least 10 minutes or fill with ice water while you prepare the drink.

9. Prepare glass rim (optional): Pour a small amount of fine sea salt on a plate. Lightly wet the rim of the chilled glass with a wet olive or a fingertip dipped in water, then dip just the lip into the salt for a light saline accent. Shake off excess.

10. Mix: In a mixing glass filled with ice (about 6 cups of ice total for cooling), pour 90 ml of the herb & olive infused gin and 15 ml chilled dry vermouth.

11. Stir: Stir gently and steadily for 20–30 seconds (about 20–30 full strokes) to chill and dilute the cocktail to proper balance. Avoid vigorous shaking to preserve the silky texture from the oil-wash.

12. Strain: Double-strain (use a Hawthorne and fine mesh or a fine tea strainer) the martini into the chilled martini/coupe glass.

13. Garnish: Thread 3 pitted Castelvetrano olives on a pick and rest in the glass. Optionally sprinkle a small pinch of fine sea salt over the olives or on the surface of the drink to amplify saline notes.

14. Serve: Present immediately. The finished martini should be herb-forward with a subtle rounded olive-leaning mouthfeel and a discreet saline finish.