DIRTY MARTINI - DRINK OF THE DAY

MIXOLOGIST STEVE CALABRO PREPARES A DIRTY FAVORITE.
 
 
 

Added about 4 months ago

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That is a GREAT question! Vermouth is just fortified wine pretty much. The olives are soaked in brine when packaged. I would drain the olives completely and wash them well. If you see little white spots on them when dried, that is the salt coming out so wash them again. Put them back in the original jar and fill with vermouth. You will have to let them... more >

That is a GREAT question! Vermouth is just fortified wine pretty much. The olives are soaked in brine when packaged. I would drain the olives completely and wash them well. If you see little white spots on them when dried, that is the salt coming out so wash them again. Put them back in the original jar and fill with vermouth. You will have to let them sit, room temp for a couple days (at least 3). The end result will be Vermouth flavored olives, but the flavor will not be too strong because they will still have a very high salt content.

They wont substitute for Vermouth in a martini and will have a strong after taste. They might be the perfect start for big hearty meal but I would not serve them before a light dinner.

Hope this helps!!

Again, GREAT QUESTION!

s.


dinosaurrocket said:

i prefer gin . or a gin vodka mixture. i was wondering if anyone had tips on vermouth infused olives. thanks

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posted about 1 month ago
 

i prefer gin . or a gin vodka mixture. i was wondering if anyone had tips on vermouth infused olives. thanks

posted about 1 month ago