Salado Martini

Olivia Brophy & Edmundo Farrera

Serves

1

Ingredients

50ml mezcal (we recommend Don Ramón Mezcal)
5–10ml fino sherry
5ml olive brine
1 drop fennel bitters (we recommend Bar Keep)
olives, to garnish

SNACK

Serve with a creamy baked brie, dressed with preserved lemon and honey.

NOTE ON BITTERS

Fennel bitters can be substituted with celery bitters from cocktailcollective.co.nz
Coffee & Grapefruit bitters available from elementaldistillers.com

View the recipe collection here

Instructions

1.Fill a mixing glass with ice, add the mezcal, fino and olive brine.
2.Stir to combine, roughly 30 seconds for a perfect dilution.
3.Strain into a chilled martini glass.
4.Add a drop of fennel bitters on top.
5.Garnish with olives on a stick.

Drinks by Olivia Brophy & Edmundo Farrera / Photography Jamie Bowering

Print