Dirty Sun-Dried Tomato Martini

Shake up your cocktail hour with the Filthy Sun-Dried Tomato Martini! Vodka meets tangy pepperoncini, olive, and cornichon brines, plus a splash of Sun-Dried Tomato Barrel Aged Balsamic for bold flavor. Finished with Butcher’s Spice Blend and Basil Genovese Infused Olive Oil for a savory twist that’s perfect for any party.

Sun-Dried Tomato Martini

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• Author: Kiley Rath

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Ingredients

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• 2.5 oz Vodka
• ½ oz Dry Vermouth
• ½ oz Pepperoncini Brine, plus pepperoncini for garnish
• ½ oz Olive Brine, plus olives for garnish
• ½ oz Cornichon Juice, plus cornichons for garnish
• 1 tsp Olivelle Sun-Dried Tomato Barrel Aged Balsamic
• Olivelle Butcher’s Spice Blend, freshly ground
• Olivelle Basil Genovese Infused Olive Oil, to finish

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Instructions

1. Chill martini glasses by placing them in the freezer for 15–30 minutes, or fill with ice water and let sit for 5–10 minutes.
2. Add vodka, dry vermouth, pepperoncini brine, olive brine, cornichon juice, and Sun-Dried Tomato Barrel Aged Balsamic to a cocktail shaker with ice.
3. Shake until cold, about 30 seconds, and double-strain into your chilled martini glass.
4. Top with a few fresh cracks of Butcher’s Spice Blend and a light drizzle of Basil Genovese Infused Olive Oil.
5. Skewer a pepperoncini, an olive, and a cornichon for garnish and place on the rim or in the glass. Enjoy!

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Notes

Recipe courtesy of olivelle.com.