Citrus and Salt Martini with Thyme Oil
Dirty martini–lovers, rejoice: we’ve put an elevated spin on the classic cocktail that’s bound to wow any guest. Lillet Blanc lends a slight sweetness with floral, citrusy notes, while the preserved lemon brine adds a salty, funky brightness typically provided by olive juice. A common condiment in Moroccan cooking, preserved lemons can be found at your local artisan grocery store.
Ingredients:
- 2 oz. (60 ml) vodka or gin
- 1/2 oz. (15 ml) dry vermouth
- 1/4 oz. Lillet Blanc
- 1/4 oz. preserved lemon brine
- Thyme olive oil (see Note)
Directions:
In a cocktail shaker filled with ice, combine the vodka, vermouth, Lillet Blanc, and lemon brine. Shake vigorously until well chilled, about 30 seconds. Strain into a chilled Nick & Nora glass. Using a squeeze bottle or pipette, add 3 drops of the olive oil to the surface of the drink. Serve. Makes 1 drink.
Note: To make thyme olive oil, in a small saucepan over medium-low heat, warm 1/2 cup (4 oz./125 ml) good olive oil until hot. Remove from the heat and add 5 fresh thyme sprigs. Steep for 30 minutes, then strain, discarding the thyme. Let cool completely before transferring to a small squeeze bottle or pipette. Any leftover thyme olive oil can be stored in the refrigerator for up to 1 week. Use it to finish dishes, dress salads, toast crusty bread or sauté vegetables.
Williams Sonoma Test Kitchen
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