Summertime Cheer
Courtesy of Wild Olives
Black Manhattan
Ingredients
- 2 oz Rye Whiskey (We use Rittenhouse)
- 1 oz Amaro Averna
- 2 Dash Angostura Bitters
How to Build
Stir together in a mixing glass. Strain over a large cube, or into a martini glass/coupe. Dealer’s choice. Garnish with an Orange Peel.
We blend the Rye and Amaro together to taste based on the recipe.
PRO-NOTE: When making large batches of cocktails, the bitter and sweet notes will become much more apparent as the volume increases. This is why we start with the Amount of Spirit we want to use (i.e 1 Bottle) and add the Amaro (bittering agent) to taste. The same process would go when adding a sweetening agent to a cocktail, like the syrup in an Old Fashioned.
The Angostura Bitters are added to order when making the cocktail.
THE GLAM SLAMMER (ESPRESSO MARTINI)
Ingredients
- .5 oz Borghetti
- .5 oz PX Sherry
- 1 oz Espresso
- 1 oz Reposado
How to Build
Shake all, strain, garnish with three Gold Dusted Espresso Beans.
The best flavor is achieved by using freshly brewed espresso, but if you do not have access to that, a good quality cold brew will produce a very similar effect.
We use edible gold glitter to make our beautiful beans.
Wild Olives Martini
Ingredients
- Wild Olives House Brine
- 1 Part Calvestrano Brine
- 1 Part Queen Brine
- 3/4 Part Kalamata Brine
This recipe can be adjusted to your taste. This is what we have found gives the combination of brininess, butteriness, and savoriness that we want.
If you like your Martini Dirty, we use the following scale.
Lightly Dirty – 1/4 to 1/3 OZ
Medium Dirty – 1/2 to 3/4 OZ
Extra Dirty – 1OZ+
All of our martinis contain 2.5 ounces of choice spirit.
My personal favorite is:
- 2.5 OZ Plymouth Gin
- .5 OZ Dry Vermouth
- .5 OZ House Brine
Garnish with a three Olive Skewer of your choice.
PRO-NOTE: When you shake your martinis, shake them like you’re trying to get a work-out in. Everyone shakes differently, but everyone should shake hard. The harder you shake, the more you will get those beautiful ice crystals on top of your martini. When you strain into your glass, leave the gate of your strainer open to allow more of the ice crystals out. If you don’t want the ice crystals, I would double strain with a fine mesh strainer.