Dirty Za’atar Martini Recipe

Chill glass

Place a chilled martini glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail.

Mix spirits

In a mixing glass or cocktail shaker filled with ice, pour 2.5 oz gin, 0.5 oz dry vermouth and 0.5 oz olive brine. Stir briskly with a bar spoon for 20–30 seconds until well chilled and slightly diluted.

Prepare to pour

Discard the ice or water from the chilled martini glass and set the glass aside briefly while you finish the garnish rinse.

Make the za’atar oil rinse

In a small bowl or on a spoon combine 0.25 tsp extra-virgin olive oil with 0.25 tsp za’atar. Stir or swirl to suspend the za’atar in the oil. This creates an aromatic rinse and light surface oil for the martini.

Rinse the glass

Pour the za’atar-oil mixture into the chilled martini glass, swirl to coat the interior, then discard any excess so only a thin scented film remains.

Garnish olives

Skewer 2 pitted green olives on a cocktail pick. If you like, thread a small lemon twist before the olives for a bright note.

Strain the martini

Using a julep or Hawthorne strainer (or the shaker top), strain the chilled martini into the prepared glass so the surface is clear with the za’atar oil film.

Optional seasoning

If desired, lightly sprinkle a pinch of coarse sea salt and a pinch of freshly cracked black pepper onto the exposed oil film to amplify savory flavors. Use sparingly — a little goes a long way.

Garnish and serve

Place the olive skewer on the rim or in the drink, rest the lemon twist on the edge or express its oils over the surface and drop it in. Serve immediately.