Martini Oaxaqueño (Mezcal Dirty Martini With Castelvetrano Olives) Recipe
[Photograph: Vicky Wasik]
This drink, slightly adapted from Cala in San Francisco, is really a hybrid of a martini and a mezcal margarita, made savory, rich, and somewhat salty with the addition of Castelvetrano olive brine. The cocktail is bright, briny, and refreshing, with a delicate touch of smoke.
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- Yield:Makes 2 cocktails
- Active time: 5 minutes
- Total time:5 minutes
- Rated:
Ingredients
- 4 Castelvetrano olives, for garnish
- 4 ounces (120ml) mezcal
- 1 ounce (30ml) Mandarine Napoléon (see note)
- 1 ounce (30ml) fresh juice from 1 lime
- 1 1/2 ounces (45ml) Castelvetrano olive brine (Divina brand preferred; see note)
- 4 dashes Bar Keep Fennel Bitters (see note)
Directions
-
1.
Chill 2 martini glasses. Thread 2 cocktail picks with 2 olives each.
-
2.
Add mezcal, Mandarine Napoléon, lime juice, olive brine, and bitters to a cocktail shaker and fill 2/3 full with ice. Shake until well chilled, about 15 seconds. Strain into chilled glasses, garnishing each with a cocktail pick. Serve immediately.
This Recipe Appears In
Olive Brine + Mezcal = Your New Favorite MartiniAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
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