This month’s gin was inspired by the dirty martini. A variation of the classic martini cocktail, the dirty version is characterized by the addition of olive brine, giving it a distinct flavour: savoury and salty, but still bold and (of course) sophisticated. We wanted to harness these flavours and see if we can make a gin that maximizes the use of olives.
While the practice of adding olive brine to martinis dates back to at least 1901, the term ‘dirty martini’ didn't become popular until the 1980s, coinciding with the rise of the ‘three martini lunch’. Naturally, we recommend the responsible consumption of our booze. And as long as there’s three people having lunch, a trio of martinis should be fine.
Botanicals:
Juniper, Coriander, Olives, Olive Oil, Olive Leaf, Coriander Seed, Orris.
ABV:
43%
Method:
Pot, Vapour and post Maceration
Distiller:
James Young
Signature Serve:
Fever-Tree Mediterranean Tonic
This month's cocktails:
Filthy Martini
INGREDIENTS:
50ML DIRTY GIN
10ML DRY VERMOUTH
15ML OLIVE BRINE
3 PITTED OLIVES FOR MUDDLING
3 OLIVES FOR GARNISH
METHOD:
ADD GIN, VERMOUTH, BRINE AND OLIVES TO A COCKTAIL SHAKER. ADD ICE AND SHAKE VIGOROUSLY. DOUBLE-STRAIN INTO A MARTINI GLASS. GARNISH WITH OLIVES.
Mediterranean Cooler
INGREDIENTS:
50ML DIRTY GIN
15ML LIME
10ML SUGAR SYRUP
6 MINT LEAVES
2 ROSEMARY SPRIGS
2 CUCUMBER SLICES DICED
MEDITERRANEAN TONIC
METHOD:
ADD GIN, LIME, SUGAR SYRUP, MINT, 1 X ROSEMARY SPRIG AND CUCUMBER TO A MIXING GLASS. ADD ICE AND STIR FOR ABOUT 30 SECONDS. DOUBLE STRAIN INTO A WINE GLASS. TOP WITH MEDITERRANEAN TONIC. GARNISH WITH A SMALL ROSEMARY SPRIG.