Grey Goose Vodka, Dry Vermouth, Olive Juice, Bleu Cheese Stuffed Olives Recipe

Chill glass

Place a chilled martini or coupe glass in the freezer for at least 5 minutes or fill it with ice water while you prepare the cocktail to ensure the drink stays cold.

Prepare garnish

Thread three bleu cheese stuffed olives onto a cocktail pick. Set aside in the refrigerator or on a plate so they remain cold.

Fill a mixing glass or shaker with 6 pieces of ice. Add 2 oz Grey Goose vodka, 0.5 oz dry vermouth and 0.5 oz olive juice.

Stir the mixture with a bar spoon for 20–30 seconds (about 30–40 rotations) until well chilled and slightly diluted. Stirring preserves clarity and yields a smoother texture than shaking for a spirit-forward martini-style drink.

If you prefer a vermouth rinse instead of measured vermouth: pour 0.1 oz extra dry vermouth into the chilled serving glass, swirl to coat the inside, discard the excess, then proceed by adding 2 oz vodka and 0.5 oz olive juice to the mixing glass and stir as above. (Optional — use the dedicated 'Optional' ingredient if using rinse.)

Discard the ice water from the chilled glass if used. Strain the stirred cocktail through a fine strainer or the mixing glass strainer into the chilled martini or coupe glass.

Garnish by resting the skewer of bleu cheese stuffed olives across the rim or dropping it gently into the drink.

Serve immediately. Recommend serving with a small napkin for the olive skewer and advising guests that the olive juice will add a briny, savory note balancing the clean vodka and dry vermouth.