Manuel Mora, the bar supervisor at Torno Subito in Dubai, devised a cocktail list that leans heavily on Italian ingredients, such as a blend of olive oils he uses in this riff on the classic Dry Martini that calls for Bottura’s very own Villa Manodori Taggiasca extra-virgin olive oil.
This recipe originally appeared as part of “The Best Dirty Martini You’re Never Going to Actually Be Able to Drink.”
- 2 oz Olive oil gin*
- 1/4 oz Mancino secco vermouth or Martini extra dry Italian vermouth
- 3 drops Pink Himalayan salt solution**
- 4 leaves Sage
- Garnish: Olive
- Garnish: Sage leaves
Add the sage leaves into a mixing glass and crush slightly with a muddler.
Add the olive oil gin, vermouth, salt solution and ice and stir.
Strain into a chilled coupe.
Garnish with a skewered Taggiasca olive and 3 sage leaves.
*Olive oil gin: Combine 750 mL gin and 200 mL extra-virgin olive oil (such as Villa Manodori Taggiasca extra-virgin olive oil) in a Mason jar with a seal-proof lid. Shake mixture, then leave at room temperature for 7-9 hours to allow flavors to infuse. Place jar in the freezer overnight to solidify fats. The next day, use a knife to break up coagulated fat at top of jar and strain spirit through a coffee filter or a cheese cloth. Strain again as desired to remove any leftover fat. Reserve in bottle until ready to use.
**Pink Himalayan salt solution: Add 1/2 cup pink Himalayan salt and 1/2 cup water into a small bowl. Stir until salt dissolves and reserve.