A sweeter take on the classic martini, balanced with salinity that hints at the Cornish coastline. Brined and pitted Hojiblanca green olives are great but for a more delicate and buttery flavour try Nocerella olives. We like to shake this drink, an unusual move that makes for a beautifully unusual drink.
- 60ml Cornish Coastal Gin
- 10ml Sweet vermouth
- 2 green Nocerella olives
- Brined caper berry
- Twist of lemon peel
- Ice block
Cut the flesh from two green olives (if Nocerella variety and on the stone), add to a cocktail shaker and muddle. Next add the gin, vermouth and ice.
Shake hard and double-strain over a large ice block in a chilled cocktail glass.
Garnish with caper berry and twist the lemon peel over the drink before discarding.