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.