Ingredients:

  • 4 fl oz (120 ml) Premium London Dry Gin (or high-quality Vodka)
  • 0.75 fl oz (22 ml) Premium Dry Vermouth (e.g., Noilly Prat, Dolin)
  • 0.5 fl oz (15 ml) Premium Olive Brine (adjust to taste)
  • Ice (Enough to fill shaker)
  • 4 Large, Firm Green Olives (e.g., Castelvetrano or Manzanilla)
  • 1 tsp (5 g) High-Quality Caviar (e.g., Osetra, Sevruga, or Trout Roe)

Instructions:

  1. Maximize the Chill (The Golden Rule): Place the two martini glasses in the freezer for at least 30 minutes. If possible, place the mixing glass/shaker and the Gin/Vodka in the refrigerator or freezer for 30 minutes prior to mixing.
  2. Prepare the Caviar Olives: Take two olives and gently thread them onto each cocktail skewer (two olives per drink). Place the skewered olives back into the refrigerator or a small bowl of ice to keep them cold until needed. Have the caviar ready on a small bed of ice or in a tiny chilled dish. Do not combine the caviar and the olive until the very last moment.
  3. Construct the Martini Base: Fill the mixing glass two-thirds full with high-quality, fresh ice. Measure and pour the spirit (Gin or Vodka) into the mixing glass. Add the chilled Dry Vermouth. Add the Olive Brine (start with 15 ml).
  4. Stir and Strain: Stir the ingredients rapidly but smoothly using the bar spoon for approximately 30–45 seconds. Stirring creates a smoother, clearer texture. Once the mixture is highly chilled and the outside of the mixing glass is frosted, remove the glasses from the freezer. Strain the cocktail immediately into the chilled glasses, ensuring no ice shards enter.
  5. Garnish and Serve: Rest the skewered olives across the rim of the martini glass. Using a small, non-reactive spoon, carefully place a small, neat mound of caviar onto the top olive of each skewer. Serve immediately.