Recently got into dirty martini's and this is a pretty nice spec.

• 1 3\4 fl oz Mermaid Dry London Gin
• 1\2 fl oz Grassotti dry vermouth
• 1\4 fl oz Fever Tree olive brine

Shaken till frosty and garnished with 2x cocktail onions & 1x pimento olive

(Reposted from c\cocktails@midwest.social)

How is that Grassoti?

It would not occur to me to buy olive brine, we end up with so much pickle brine, olive brine, jalapeno brine in my house.

That's a lovely picture, the way the light is coming through the glass looks so good.

What is that mermaid gin like? As it happens I'm having a Martini myself tonight, though it's nothing special and the bartender made it.

I'm only familiar with Dolin when it comes to good dry vermouths. If you happen to be familiar with that one how would you compare the Grassi? I should probably branch out and try more, it was just the first good dry vermouth I tried that didn't motivate making the martini as dry as possible, like, say your Martini & Rossi.

The Grassoti is very good but I have very few dry vermouths to compare with. General things I noticed vs M&R: Grassoti is lighter, less dry and has a wider bouquet of floral notes. I generally find it far more pleasant than M&R.

I decided to try an olive brine on its own because I am not a big olive eater (or rather was...they are quite good with a dirty martini). But had already fallen for the dirty gin martini and wanted to make it at home so bought Fever Tree based on my love for their tonic water.

Thank you! I had a lot of fun while, planning, making the drink and then setting up & taking the shot! (Also a fine excuse to pick up Viski crystal 😁)