Under The Host Recipe

Place 1 cup pitted green olives and 1/2 cup filtered water in a blender or small food processor.

Add 1/2 teaspoon kosher salt. Blend briefly (5–10 seconds) until the mixture is broken down but not completely pureed; you want briny liquid with small olive bits.

Pour the blended mixture through a fine-mesh sieve or cheesecloth into a clean jar, pressing and extracting as much liquid as possible. Discard solids (or reserve for another use).

Stir in 1/2 teaspoon extra virgin olive oil, if using, for a silkier mouthfeel. Chill before use. Keeps refrigerated for up to 1 week.

Chill glass

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

Fill a mixing glass with plenty of ice (use the 1 cup ice listed under ingredients or more as needed).

Add 2 oz Tanqueray No. Ten gin to the mixing glass.

Add 1/2 oz Lustau Vermut Blanco (white vermouth) to the mixing glass.

Add 1/2 oz house olive brine (more or less to taste; 1/2 oz yields a 'dirty' but balanced martini).

Stir the mixture gently with a bar spoon for 20–30 seconds until well chilled and slightly diluted (aim for a satin-smooth texture). Avoid shaking to keep clarity and texture.

Dump the ice/water from the chilled glass and double-strain (if desired) the cocktail into the chilled coupe or martini glass using a Hawthorne and fine mesh strainer to remove any tiny ice chips.

Garnish with two large green olives on a pick. If desired, express a lemon peel over the drink and discard or rub briefly on the rim for a bright contrast.

Serve immediately. Adjust olive brine amount next time if you prefer cleaner or dirtier profiles.