“I wanted to have the dirty Martini and the Negroni get together and have a baby, and this is what came out,” says bartender Travis Tober, of Murray’s Tavern in Austin, Texas, where this hybrid is a top-seller. Bitter, briny and savory, the drink is anything but subtle.
“Dirty” Negroni
Travis Tober | Austin, Texas
Ingredients
Serving: 1
- 1 ounce olive oil–washed gin, preferably Aviation American Gin (see Editor’s Note)
- 1 ounce Campari
- 1 ounce sweet vermouth, preferably Cocchi di Torino
- 3 dashes Bitter Truth olive bitters
- 3 dashes saline solution
Garnish: pimento-stuffed olive
Directions
- Stir the ingredients together and strain over a fat ice cube in a rocks glass.
- Garnish with a skewered pimento-stuffed olive.
Editor's Note
Olive Oil–Washed Gin
750ml gin, preferably Aviation American Gin
2 ounces olive oil
Add the gin and olive oil to a large resealable container, and stir to combine. Freeze the container overnight.
The next day, pour the mixture through a coffee filter to strain out the solidified olive oil. Bottle and store.