The Bazaar's "New Way" Dirty Martini Recipe

The Bazaar's "New Way" Dirty Martini Recipe
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The Bazaar's "New Way" Dirty Martini
Arthur Bovino

The Bazaar's "New Way" Dirty Martini

You've heard of José Andrés' "Olives," a dish consisting of real and spherified olives. It's a tribute to Ferran Adrià, who first made them at El Bulli, where Andrés trained. As cool as it is to experience the contrast, Andrés' "New Way" Dirty Martini is a next-level move—a cocktail that if it doesn't change your life, forever shifts your perspective on a genre. If you're a dirty martini drinker, this is a checklist item. If you can't make it out to Los Angeles you can use José's recipe to make if for yourself.

Recipe adapted from ThinkFoodGroup beverage director, Lucas Paya.

Ingredients

For the olives:

For the olive brine air:

  • 250 grams filtered green olive brine
  • 1 teaspoon lecithin

For the martini:

  • Ice
  • 2 ounces gin or vodka, preferably Plymouth Gin or Krol Vodka
  • ¼ ounce dry vermouth

Directions

For the olives:

Follow Chef José Andrés' recipe for Liquid Olives Ferran Adrià adapted by Starchefs.com.

For the olive brine air:

Mix the filtered green olive brine with the lecithin and blend with a hand blender until a froth is created.

For the martini:

Fill a rocks glass with ice. Add the well gin or vodka and the dry vermouth. Then shake and strain into a martini glass. Garnish with the spherified olive and olive brine air.

Dirty Martini Shopping Tip

Buy your booze in bulk – transfer what you need into smaller bottles to stock your bar – you’ll save money and have enough leftover for your next party.

Dirty Martini Cooking Tip

Add another layer of flavor to your cocktails by making your own simple syrup – combine equal parts sugar and water with whatever aromatics you like – fresh herbs, whole spices, citrus, or chile peppers – heat to dissolve sugar and strain before using.