This unusual libation features a technique professional bartenders call “fat washing.” And once you strain the infused gin, you can reuse the olive oil in another recipe. Saveur quipped that it could (tongue in cheek) be called a “quarantini.”
- One 750 milliliter bottle London dry gin
- 4 ounces (1/4 cup) best quality extra virgin olive oil
- 1 large sprig fresh rosemary
- 1 large sprig fresh thyme
For each cocktail:
- 5 tablespoons olive oil and herb-infused gin (see above)
- 1 tablespoon white vermouth
- Pinch of fine sea salt
- Pitted green olives, for garnish
A day before you plan to use the gin, start the infusion: To a large jar or airtight glass or plastic container, add the gin, olive oil, rosemary, and thyme. Shake vigorously, then set aside at room temperature to infuse for 12 hours.
Transfer the jar to the freezer for another 12 hours (or overnight). This will cause the olive oil to solidify and separate. Place a fine mesh strainer over a second large jar or container, then strain the gin. Wash and dry the original jar and the strainer then line the strainer with a coffee filter. Strain the gin once again to remove any remaining sediment and oil. Use immediately or cover tightly and use within 6 months.
Mix the martini: In a mixing glass filled with ice, add 2 1/2 ounces of the infused gin, along with the vermouth and salt. Stir until well-chilled, then strain into a chilled martini glass or coupe and garnish with as many olives as you like. Serve immediately.
Makes 1 cocktail (with enough infused gin for several) — Recipe from saveur.com, April 24, 2020