Aristaeus Martini
Named for the Greek god of cheesemaking and olive growing, the Aristaeus cocktail shakes umami feta brine with vodka and olive oil for depth of flavor. After opening a package of feta, refrigerate brine in a mason jar. Use it to marinate poultry, add to salad dressings, or to “dirty” your favorite martini.
Ingredients
- 2 to 3 Castelvetrano olives pits removed
- 2 to 3 small pieces feta cheese
- 4 ounces vodka
- 1/2 ounce dry vermouth
- 1/2 ounce strained feta cheese brine
- 2 mint leaves
- 1 piece lemon peel
- 4 to 5 drops extra virgin olive oil
Instructions
- Stuff olives with feta and arrange them on a cocktail skewer or long toothpick. Set aside.
- Add ice cubes to a large metal shaker, then add vodka, vermouth, and strained feta brine.
- Rub mint leaves between your fingers to release their natural oils and add to shaker.
- Briskly stir with cocktail or other long-handled spoon for 30 seconds.
- Rub lemon peel inside of a chilled martini glass and strain shaker contents into the glass.
- Add a few drops of olive oil, and garnish with olive skewer on the rim of the glass.
Chef Josh Berry and Maggie Knowles
Chef Josh Berry and Maggie Knowles are both native Mainers who agree that cheese makes even the worst days better. They fell in love at a beekeeping conference and joined culinary and creative forces through recipes, photography, and writing. They also work as restaurant consultants through the B Frame. Josh’s career has taken him throughout cheese capitals such as Switzerland, Italy, and Vermont; his favorite cheese is Cabot Clothbound. Maggie has written about food, theater, and parenting; her current favorite cheese is Big Sky Grana. When not eating, they are tending to their chickens, bees, small dogs, and big teenagers.
