(One) Eight-Night Martini
When thinking about a cocktail to serve with a Chanukah meal, I gravitate to a martini to cut the richness of fried latkes. I gave this martini a savory twist by fat-washing our District Made Vodka (with olive oil, of course!) and by adding kosher pickle brine.
- Olive Oil-Infused Vodka
- 4 ounces vodka
- 1 ounce good-quality extra virgin olive oil
- 2 ounces infused vodka (above)
- 1 ounce Blanc vermouth (such as Dolin Blanc)
- Dash of orange bitters (such as Embitterment or Regan’s)
- ½ ounce kosher pickle brine
- Ice and olives, to serve
- Olive oil-infused vodka: Combine vodka and olive oil in a plastic sealable container. Leave at room temperature for 4 days, shaking vigorously a few times each day. Then, place in the freezer until the oil is completely solidified, about 12 hours or overnight. Place a fine-meshed strainer over a bowl or pot and line with cheesecloth or a coffee filter. Strain vodka through filter. Discard solid olive oil. Transfer vodka to a sealable container. Vodka can be stored in the refrigerator for up to 2 weeks. Double the recipe as needed.
- Cocktail: In an ice-filled mixing glass, stir all ingredients together. Strain into ice-filled martini or coupe glass, garnish with olives and serve immediately.