This recipe was first published as part of our feature on Using Chinese Olives for Your Dirty Martini… Why Not?
45ml Homemade Chaoshan olive gin*
15ml Homemade Jasmine Dragon Pearls vodka**
12.5ml Dolin Dry Vermouth
12.5ml Lillet Blanc
10ml Olive water
2dps Saline solution (2:8)
4dps Bob’s Abbotts Bitters
Olive chili oil***
Combine all ingredients except for the olive chili oil, dilute each serving with 15-25ml of water and store in the refrigerator. When ordered, pour directly into the glass and add 2 drops of olive chili oil on top. Garnish with lemon zest and an olive.
* Homemade Chaoshan olive gin: Mix 100g Chaoshan olives with 700ml London dry gin using a blender and infuse overnight. Then distill at 60°C for 2 hours.
** Homemade Jasmine Dragon Pearls vodka: Infuse 15g Jasmine Dragon Pearls in 700ml vodka at room temperature for 16 hours. Then distill at 60°C for 2 hours.
*** Olive chili oil: Make sure the chili oil you use is the high-quality kind. Separate the red oil from the chillies, replace it with extra virgin olive oil and infuse for one week.
