Lobby Lounge Recipe

Chill glass

Place a martini or coupe glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

Combine ingredients

In a mixing glass filled with ice, pour 2.5 oz gin, 0.5 oz dry vermouth, 0.25 oz elderflower liqueur and add 2 dashes of orange bitters.

Stir

Stir the mixture for 20–30 seconds until well chilled and slightly diluted (about 15–20 full strokes with a bar spoon).

Prepare glass and garnish

Empty the chilled glass of ice/water. Express a lemon twist over the glass (pinch the peel to release oils), rub the rim with the twist if desired, then discard or drop the twist into the glass.

Strain and serve

Strain the cocktail into the chilled martini glass. Serve immediately with the lemon twist garnish.

Heat 2 tablespoons of extra-virgin olive oil in a small skillet over medium-low heat. Add the thinly sliced garlic and cook gently until fragrant and just beginning to color, about 1–1.5 minutes—do not burn.

Add 1 cup mixed olives, the lemon zest, rosemary sprig, a pinch of red pepper flakes and 1/4 teaspoon coarse sea salt to the skillet. Stir to coat the olives with the flavored oil.

Warm the olives over low heat for 3–4 minutes, stirring occasionally, until heated through and the flavors meld. Turn off the heat and let sit for 2 minutes to infuse.

Transfer the olives and oil to a small serving dish. Serve warm alongside the martini; provide toothpicks for easy snacking.

Make herbed cream cheese: In a small bowl, combine 4 tablespoons softened cream cheese with 1 teaspoon finely chopped fresh dill, 1/2 teaspoon lemon juice and 1/4 teaspoon freshly ground black pepper. Mix until smooth and spreadable.

Assemble sandwiches: Lay 8 slices of bread on a board. Spread a thin, even layer of the herbed cream cheese over 4 slices. Arrange a layer of thin cucumber slices over the cream cheese, then top with equal portions of smoked salmon. Place the remaining 4 bread slices on top to form sandwiches.

Trim and cut: Gently press the sandwiches to seal, trim off crusts if not already removed, and cut each sandwich into 2 or 3 finger-sized rectangles or triangles as desired.

Finish and serve: Arrange sandwiches on a platter, garnish sparingly with extra dill sprigs if wanted, and serve fresh with the martini and warm olives.