The dirty Martini seems to be having a moment, but the habit of overloading the drink with regular old olive brine and a million olives is one to be avoided.
Better to take Matt Whiley’s approach, as shown in his Santorini Martini at Olympus in Sydney.
It’s a “Greek take on a Dirty Martini,” he says, “using incredible pickled caper leaves for the savoury and the salty coming from the preserved lemons.”
Santorini Martini
- 25ml caper leaf distillate
- 25ml gin
- 15ml preserved lemon vermouth
- 10ml dry vermouth
- 2.5ml sugar
