Created for the Bombay Sapphire competition in 2017, this Martini variation is inspired by Japanese flavors incorporated with techniques like fat-washing and infusions that might be more at home in the London cocktail scene. “My husband and I took our honeymoon in Japan and just fell in love… we love the food, we love the process of it, we love the delicacy behind it… but they crush beer during their meal,” says Annie Williams Pierce, “I was like ‘Your girl needs a Martini!’” Here, Persian lime olive oil-washed gin is complemented with sugar snap pea-infused blanc vermouth and verjus for a delicate, vegetal spin on the timeless classic. The resulting vermouth-infused peas act as a bonus snack.
- 1 3/4 ounces Persian lime olive oil-washed gin, preferably Bombay Sapphire (see Editor's Note)
- 1 1/3 ounces sugar snap pea infused-blanc vermouth, preferably Dolin Blanc
- 1/4 ounce verjus
Garnish: spent olive oil
- Combine all ingredients in a mixing glass over ice and stir until chilled.
- Strain into a chilled Nick & Nora glass.
- Garnish with a few drops of the olive oil saved from the wash.
Persian Lime Olive Oil-Washed Gin
5 ounces Persian lime olive oil
8 ounces gin
In a sealable container, combine the Persian lime olive oil and gin and cover. Let sit at room temperature for 6 to 8 hours, then put in the freezer overnight. While the oil is still relatively solid, strain the mixture through a coffee filter. Save a few drops of oil for garnish, and the rest can be used for salad dressings or a marinade.
Sugar Snap Pea-Infused Vermouth
350 grams sugar snap peas
500 mL blanc vermouth, preferably Dolin Blanc
Wash and roughly chop the snap peas, and combine with the vermouth in an iSi whipper. Hit with two charges and shake for about 15 seconds after each charge. Let sit in the container for 3 minutes, then vent slowly. Since the gas is still dissipating (you’ll hear the liquid sort of bubbling), let it sit until the liquid is still. Strain through a cheesecloth to trap all solids.