Flare Recipe

Make Sicilian olive–infused gin

Place 8 pitted Sicilian olives into a clean jar and pour 12 oz of gin over them. Seal and store in a cool, dark place for 48–72 hours, gently shaking the jar once or twice per day. Taste after 48 hours — you want a noticeable but not overpowering olive character. When done, strain through a fine mesh and discard olives. Reserve the infused gin.

Make Comté-washed vermouth

Warm 4 oz sweet vermouth in a small saucepan over very low heat until just above room temperature (do not boil). Add a 1 oz piece of Comté cheese (rind removed) and let sit, gently warming for 10–15 minutes to allow fat transfer. Strain the vermouth through a coffee filter or fine mesh into a clean container to remove solids and any congealed fat. Chill; if fat solidified, skim it off and gently re-filter. Label and store refrigerated; use within 5 days.

Chill a coupe or Nick & Nora glass in the freezer or with ice and water while you mix the drink.

In a mixing glass, add 2 oz Sicilian olive–infused gin, 1 oz Comté-washed vermouth, 0.25 oz dry vermouth, 2 dashes orange bitters, 0.25 tsp olive brine and 0.25 tsp simple syrup (optional).

Add plenty of ice (about 1 cup) to the mixing glass and stir gently for 25–30 seconds until well chilled and slightly diluted.

Discard ice/water from the chilled serving glass and fine-strain the cocktail into the chilled glass through a julep or fine mesh strainer to remove any tiny solids or ice shards.

Finish by brushing 1 tsp high-quality olive oil over the surface: pour a small amount onto a spoon held just above the drink and flick or brush it so it forms a thin sheen. This enhances the olive aroma and mouthfeel.

Garnish with two pitted Sicilian olives skewered onto a pick and rest a thin ribbon of Comté cheese across the rim or gently floated on the surface. Finish with a light pinch of cracked black pepper over the cheese.

Serve immediately and advise guests to take a first sniff for the olive/Comté aromatics before sipping.