Earlier this month I had my first martini – ever. And…. I loved it! When I was little I either ate too many green olives and got sick, or got sick and coincidentally had just eaten green olives. The details are fuzzy but olives are one of the few foods I avoid at all costs. I don’t know what got into me, but I decided it was time to test the waters and what better way to try and olive than stuffed with blue cheese and drenched in vodka?! HA!
I understand that the ingredients in a good martini are paramount. Per one of my faves (Cheese Gal on IG) I used:
- Mezzetta Colossal Castelvetrano Style Pitted Olives (Publix)
- Point Reyes Blue Cheese (my fave for cheeseboards too! Whole Foods)
- Dolin Vermouth
- Belvedere Vodka
I adapted this from a Cheese Gal reel and YouTube video.
First, I filled my martini glasses with ice and cold water to chill. They are crystal so I don’t put them in the freezer.
To stuff the olives, I combined a splash of the vodka with a slice of the blue cheese using the back of a spoon. Once I had the biggest chunks broken up, I put it in a snack size zip top bag, cut off the tip and squeezed it into the olives. These don’t have pits or pimento, so no prep work needed there. I use THESE cocktail picks for everything.
Next, dump out the water and pour a splash of vermouth in each glass. Swirl it around to coat the inside and then dump that.
In the shaker, I combine about 2.5 oz vodka and 2 oz olive juice with ice. Shake shake shake until you can’t shake anymore. Pour in the glass and add the garnish.
Since in all the years I’ve been friends with Ron I’ve never enjoyed one of his “parlor patter martinis”, I used the NOLA toile cocktail napkins he sent me eons ago. Next time, friend!!
Cheers!
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