Fume Martini Recipe

Name: Spanish River Grill & Wine Bars FUME MARTINI Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Cocktail
Ingredients: 2 oz Reyka Vodka; 0.25 oz Dry vermouth; 0.5 tsp Olive brine (from jar); 6 cubes Ice (for mixing); 5 g Cabrales blue cheese; 3 pcs Marcona almonds (whole); 2 pcs Large green olives (pitted); 1 tsp Olive oil (high quality); 0.25 tsp Smoked sea salt (optional); 1 pcs Mixing glass or shaker tin; 1 pcs Bar spoon; 1 pcs Hawthorne strainer (or julep strainer); 1 pcs Fine-mesh strainer; 1 pcs Martini (coupe) glass; 1 pcs Small spoon or microplane

Inspired by Spanish River Grill & Wine Bar

Time10m

Serves1

Reyka Vodka, a little dirty, splash vermouth, Cabrales & Marcona Olives

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Ingredients

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Cocktail

2 oz Reyka Vodka

1/4 oz Dry vermouth

1/2 tsp Olive brine (from jar)

6 cubes Ice (for mixing)

Garnish & Finish

0.18 oz (5 g) Cabrales blue cheese

3 pcs Marcona almonds (whole)

2 pcs Large green olives (pitted)

1 tsp Olive oil (high quality)

1/4 tsp Smoked sea salt (optional)

Tools

1 pcs Mixing glass or shaker tin

1 pcs bar spoon

1 pcs Hawthorne strainer (or julep strainer)

1 pcs Fine-mesh strainer

1 pcs Martini (coupe) glass

1 pcs Small spoon or microplane

Method

Cocktail

Chill glass

Place a martini or coupe glass in the freezer or fill it with ice water to chill while you prepare the cocktail (about 5 minutes).

Measure and combine

Add Reyka Vodka (2 oz), dry vermouth (1/4 oz) and olive brine (1/2 tsp) to a mixing glass or shaker filled with 6 large ice cubes.

Stir to chill and dilute

Using a bar spoon, stir the mixture for 20–30 seconds (about 15–25 full rotations) until well chilled and lightly diluted. The goal is a clear, cold martini with a silky texture.

Smoke and double-strain

If you want a subtle smoked aroma (to evoke 'fume'), briefly pass a small lit herb bundle or a few seconds of wood-smoke over the mixing glass and then cover to trap smoke for 10–15 seconds before unsealing. Immediately pour the cocktail through a Hawthorne and then a fine-mesh strainer into the chilled glass to remove ice shards and any particulate. (Optional: if you do not have a smoke source, skip the smoke step.)

Finish with olive oil

Float 1 tsp of high-quality olive oil on the surface by pouring it slowly over the back of a spoon so it creates a thin shimmering film on top of the martini.

Garnish & Serve

Prepare stuffed olive

Gently press a small crumble (about 5 g) of Cabrales blue cheese into each of the two pitted large green olives. The cheese should be compact so it won't fall out when skewered.

Skewer and finish

Skewer the two stuffed olives and rest them on the rim or drop them into the glass. Sprinkle a light pinch (about 1/4 tsp) of smoked sea salt across the surface of the olive oil and cocktail if desired.

Serve with Marcona almonds

Serve three Marcona almonds on the side or perched on the skewer with the olives to complement the savory-cheesy notes.

Presentation

Present immediately so the olive oil remains a glossy film and the smoked aroma is still perceptible. Advise the drinker to sip and, if desired, pop an olive between sips to enjoy the pairing of Cabrales and Marcona almond with the vodka.