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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.
Ingredients
- 3 oz Vodka
- 1/4 oz Atsby Amberthorn vermouth
- 2 Froehlich's Martini Pickled Tomatoes, for garnish
- 1 Rogue Creamery Caveman blue cheese, for garnish
Steps
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Stir the vodka and vermouth with ice, and strain into a picnic glass.
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Slice the Martini pickle lengthwise, stuff with the blue cheese, skewer the pickles with a toothpick, and balance on the rim of the glass.