If you’re not the type to sip seasonal cocktails with apple, cinnamon, cranberry or pumpkin flavors, here’s a tip to seasonalize that American classic, the Martini*.
Recently we read an interview with a fashionable mixologist. Asked, among other things, of his pet peeves, he said, “I sell cocktails, I don’t sell garnishes. Everyone who orders a Martini keeps asking for more olives. We should make ‘dish of olives’ an bar menu item.”
Voilà, our tip of the day: Serve Martinis with a side dish of olives—ideally, a vibrant mix of different colors and shapes.
There is one really red olive, and other options in the purplish range.
COCKTAIL RECIPE: HOLIDAY MARTINI
Ingredients Per Drink
1. PRE-CHILL the glass.
2. PREPARE the garnish. Strip the leaves from bottom 2 inches of the rosemary sprig and skewer three small olives onto it, or one large Red Cerignola olive.
TIP: Some kitchen scissors have a leaf stripper in the center for herbs. We use this one from Esschert.
2. FILL a cocktail shaker with ice cubes. Add the alcohol and ice; shake and strain into the glass.
3. GARNISH and serve with a side of olives.
†The color of an olive is an indication of its ripeness. Green olives ripen and become black olives in shades from black to purple-black and brown-black. As the olive ripens, it produces colors in-between: light brown, purple and reddish. In general, the darker the olive, the riper it was when picked. As they mature, some varieties may be red for a day or two. But what nature doesn’t provide, man will: Red Cerignola olives are actually dyed bright red with an FDA-approved colorant (red #3) and a patented process to provide festive color. La Bella di Cerignola is the formal name for the olives grown in the area of the town of Cerignola in Puglia, Italy.
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