Ivy League Recipe

Chill glass and ingredients

Place the martini glass in the freezer for at least 10 minutes or fill with ice water while you prepare the cocktail. Ensure vodka and vermouth are well chilled.

If using thyme leaves from a sprig, gently clap the sprig between your hands to release aromatics and strip 4 leaves for the drink; reserve one sprig for garnish.

On a small plate combine the coarse sea salt and freshly ground black pepper. Lightly dampen the rim of the chilled martini glass with a cut olive or a few drops of olive brine. Dip the rim into the salt/pepper mix and twist to coat evenly. Set glass aside.

In a cocktail shaker, add the fresh thyme leaves and gently muddle once or twice to bruise the leaves and release their oils — avoid over-muddling to prevent bitterness.

Add the pepper vodka (2.5 oz), dry vermouth (0.5 oz), and olive brine (0.5 oz) to the shaker. Add the large ice cubes (enough to nearly fill the shaker).

Add the 0.25 tsp extra-virgin olive oil to the shaker. This small amount adds a silky texture and savory depth; it will emulsify slightly when shaken.

Shake vigorously for 12–18 seconds until the shaker is well chilled and slightly frosted. The shake both chills and slightly dilutes the drink, integrating the olive oil and thyme.

Discard ice or water from the chilled martini glass if used. Double-strain the cocktail into the prepared glass using both the shaker strainer and a fine mesh strainer to catch thyme fragments and small ice shards.

Garnish by skewering the two cocktail olives on a toothpick or small pick and resting them in the glass. Place the reserved thyme sprig on the pick or float gently on the surface for aroma.

Optionally, finish with a light grind of black pepper over the top for added aroma. Serve immediately.