Salado Martini
Olivia Brophy & Edmundo Farrera
Serves
1Ingredients
50ml mezcal (we recommend Don Ramón Mezcal) | |
5–10ml fino sherry | |
5ml olive brine | |
1 drop fennel bitters (we recommend Bar Keep) | |
olives, to garnish |
SNACK
Serve with a creamy baked brie, dressed with preserved lemon and honey.
NOTE ON BITTERS
Fennel bitters can be substituted with celery bitters from cocktailcollective.co.nz
Coffee & Grapefruit bitters available from elementaldistillers.com
View the recipe collection here
Instructions
1. | Fill a mixing glass with ice, add the mezcal, fino and olive brine. |
2. | Stir to combine, roughly 30 seconds for a perfect dilution. |
3. | Strain into a chilled martini glass. |
4. | Add a drop of fennel bitters on top. |
5. | Garnish with olives on a stick. |
Drinks by Olivia Brophy & Edmundo Farrera / Photography Jamie Bowering