The Côte Basque Martini is a dirty Martini without the brine

Here’s a dirty Martini without the brine.

“For new inner-city restaurant Côte Basque, Lachlan was inspired by a dirty vodka Martini,” says Leanne Altmann, who entered the drink on behalf of its creator, Lachlan Bentley. “Instead of relying on brine, he uses the blend of vermouth to add savouriness and complexity.”

“The Lustau Vermut contributes nuttiness and texture, while the saline Manuel Extra Dry, with its inclusion of Basque guindilla pepper, acts in place of the brine. Served icy cold straight from the freezer, it disappears all too quickly.”

Côte Basque Martini

Ingredients:

• 60ml Ketel One Vodka
• 7.5ml Lustau Manzanilla Vermut Blanco
• 7.5ml Manuel Extra Dry Vermouth

Method:

1. Combine the vodka and vermouths and store in the freezer.
2. Pour into a chilled glass.
3. Garnish with a Cerignola olive.

Recipe by Lachlan Bentley at Côte Basque, Melbourne.