Restaurants›Summer House›Dirty Blue Recipe

Dirty Blue Recipe

Inspired by Summer House

Time20m

Serves1

vodka, olive brine, & blue cheese stuffed olives.

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Ingredients

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Cocktail

2 oz vodka1/2 oz olive brine (from jar of olives)1/4 oz dry vermouth (optional, to taste)6 cubes ice

Garnish

3 each large green olives, pitted1 1/2 tbs blue cheese (crumbled or pasteable)3 each cocktail picks

Optional rinse

1/2 oz olive brine for rinsing (if using very salty brine)

Method

Prepare Olives

Stuff olives

If olives are not pitted, remove pits carefully. Using a small spoon, piping bag, or a narrow spatula, pack about 1/2 tablespoon of crumbled blue cheese into each olive cavity. Press gently so the cheese fills the cavity and forms a neat plug. If cheese is too crumbly, mix with a few drops of cream to make a pasteable consistency.

Chill

Place the stuffed olives on a plate and chill in the refrigerator for 10–15 minutes to firm the cheese so it stays in the olive while serving.

Mix Drink

Fill a mixing glass or shaker with ice. Add 2 oz vodka and 1/2 oz olive brine. If you prefer a slightly drier/complex profile, add 1/4 oz dry vermouth (optional).

Stir (preferred for clarity) or shake (if you prefer a slightly more aerated, colder drink) the mixture for 20–30 seconds until well chilled. If you stirred, strain into a chilled coupe or martini glass. If you shook, double-strain into the chilled glass to remove any small ice chips.

If the olive brine is particularly salty or cloudy and you want to soften the saltiness, briefly rinse the stuffed olives in a small amount (about 1/2 oz) of fresh brine or water and pat dry before skewering.

Skewer 2–3 blue cheese–stuffed olives on a cocktail pick and place across or into the glass as garnish.

Serve

Serve immediately. Provide a small napkin or plate for the garnish. Recommend enjoying as a specialty martini-style drink, pairing well with salty or savory bar snacks.