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Prep time
5 minutes
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Cook time
14 hours
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makes
12 ounces
Author Notes
“If you always order your martini dirty with extra olives, this martini is for you. To incorporate some grassy olive oil notes, I use a technique called fat-washing. All this entails is infusing the spirit with some of your best olive oil. You’ll be left with a beautifully savory cocktail that’s tailor-made for your next steak night or spaghetti date night.” —Julianna McIntosh from Join Jules
—Food52
Test Kitchen Notes
From “Pretty Simple Cocktails” Copyright © 2024 by Julianna McIntosh. Photographs copyright © 2024 by Lucianna McIntosh. Published in the United States by Clarkson Potter/ Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York. —The Editors
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Ingredients
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2 ounces
extra-virgin olive oil (use the good stuff here)
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1.5 cups
London dry gin (try Sipsmith) or vodka (try Kastra Elion)
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1 sprig
Rosemary (optional)
Directions
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In a jar with a tight-fitting lid, combine the extra-virgin olive oil, gin, and rosemary and gently shake together. Cover and set aside for at least 12 hours in a cool, dark place.
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After 12 hours, place the jar in the freezer until the olive oil has solidified, about 2 hours. Strain through a fine-mesh sieve lined with cheesecloth, discarding the solidified olive oil and rosemary.
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Store in an airtight container or funnel into an empty gin bottle and place in the freezer until ready to use.
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