Ps Martini Recipe

Infusion and separation

Combine 12 oz of vodka or gin with 1 tablespoon extra-virgin olive oil in a clean, sealable jar. Close and shake vigorously for 30 seconds. Let sit at room temperature for 10–15 minutes, then place in the freezer for at least 2 hours (overnight is fine). The cold will cause the oil to congeal at the top.

After chilling, remove jar and use a spoon to gently skim off the solidified oil. Pour the spirit through a fine mesh strainer lined with coffee filter or cheesecloth into a clean bottle to remove any remaining oil particles. Reserve the washed spirit; measure out 2.5 oz per martini.

Dissolve 1 teaspoon kosher salt in 4 oz warm water. Stir until completely dissolved and cool. Transfer to a small dropper bottle or measuring vessel; use 0.25 oz per cocktail.

Chill coupe or martini glass in freezer or fill with ice and set aside while preparing the drink.

In a mixing glass filled with ice, combine 2.5 oz olive oil-washed vodka or gin, and then add one of the following according to guest choice: 0.5 oz dry vermouth (for a classic vermouth option) OR 0.25 oz saline solution OR 0.25 oz orange brine OR 0.25 oz olive brine. (If a lighter vermouth presence is desired, adjust vermouth between 0.25–0.5 oz.)

Stir the mixture for 20–30 seconds until well chilled and slightly diluted (use a long bar spoon; stirring preserves clarity and texture).

Empty chilled glass of ice (if used) and strain the stirred martini into the chilled glass using a Hawthorne or julep strainer and a fine mesh if available for extra clarity.

Choose garnish per guest: thread 2–3 whipped bleu cheese stuffed olives OR 2–3 truffle bleu cheese stuffed olives onto a cocktail pick. For a 12-count olive serving option, present a skewer of 3 olives and note the supplemental charge separately (recipe includes 3).

If adding the optional 4 g caviar bump, spoon 4 g of chilled caviar onto a small mother-of-pearl spoon and rest it on the rim or float it lightly in the drink just before serving. Alternatively, place a pea-sized amount of caviar on top of one stuffed olive.

Optionally express a lemon twist over the surface of the martini for aromatic brightness and discard or drop into the drink per preference.

Serve immediately while very cold. Note: list all choices (spirit, modifier, garnish) to the guest before preparation and charge extras for caviar or specialty olives as appropriate.