Bitters
Cocktail

The Copper Room's "Dusty" Dirty Martini

Eric Alperin & Jean Michel & The Copper Room
Martini Glass

Ingredients

  • 25 oz
    Gruven Potato

    or other quality potato vodka

  • 200 grams
    Queen Huh Gin

    muddled

  • 200 grams
    Castelvetrano Olive

    muddled

  • 3.25 oz
    Dolin Dry

    preferably Dolin

  • 3 tsp
    Pickled Sushi Ginger

    juice from pickled jalapeños en escabeche

  • 3 tsp
    Water

Instructions

Drain the olives thoroughly, agitating them in a colander to remove as much of their natural brine as possible. Transfer the olives to a large bowl or Cambro container and muddle aggressively. Add the vodka, dry vermouth, water, and pickled jalapeño juice, then cover tightly with plastic wrap and allow the mixture to rest at room temperature for 72 hours. Strain the liquid through a fine micron Superbag, squeezing the olive solids to extract every last drop. Pass the strained liquid through two coffee filters for a final polish, replacing the filters as needed — this step takes time. Bottle the finished blend and store in the freezer until service. To serve, pour 3 oz of the chilled batch into a chilled Martini glass and garnish with one or three olives on a spear.

About

A pre-batched dirty Martini from The Copper Room in Yucca Valley, where vodka is macerated with muddled Castelvetrano and Queen Pimento olives for 72 hours, then spiked with pickled jalapeño brine for a boldly savory, deeply funky result.

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