Wednesday, September 5, 2012
Mixology 101: Vermouth Infused Olives
My dirty little secret is that I almost always made my martinis without this popular fortified wine, and you can read about that here. But what I didn't use until many years later were vermouth infused olives, which seem like the perfect solution for the traditional martini drinkers, and the youngsters. You have just a hint of it instead of a measured out amount.
Purchase a jar of your favorite olives, dump the water out, and rinse them in a colander. Pour the olives back into the jar and replace the liquid with vermouth. Refrigerate for 24-48 for ideal marination time and then serve. The olives will keep for a while, possibly until you start asking for vermouth in your martini.