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.
- 3 ounces vodka
- 1/4 ounce Atsby Amberthorn vermouth
- Garnish: 2 pickled tomatoes
- Garnish: blue cheese
Add the vodka and vermouth into a mixing glass with ice and stir until well-chilled.
Strain into a chilled cocktail glass.
Slice the pickled tomatoes lengthwise and stuff with the blue cheese, then skewer with a toothpick and balance on the rim of the glass.