Contributed by Gastronomista
A Blue-Cheese–Olive Martini is a steakhouse classic that’s arguably more appetizer than cocktail. This modification uses pickled green tomatoes and Atsby Amberthorn vermouth, an herb-forward vermouth that works especially well in a savory Martini.
Stir the vodka and vermouth with ice, and strain into a picnic glass.
Slice the Martini pickle lengthwise, stuff with the blue cheese, skewer the pickles with a toothpick, and balance on the rim of the glass.
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