How to Make a Divine Martini
A signature Tanqueray martini from Veritas.
♦ Difficulty Level: Moderate
BARTENDER Magazine’s Recommended Spirit: Tanqueray Gin
♦ 3.5oz Grilled Kalamata Olive-Infused Tanqueray, Ketel One, and Dry Vermouth
♦ 5-7 drops Extra Virgin Olive Oil on top, as garnish
1. 1. Combine 7.5oz Tanqueray LDG, 7.5oz Ketel One, and 1oz of Grilled Kalamata Olives in a sous vide bag and vacuum seal. Cook sous vide at 145f for two hours, then strain through mesh strainer.
2. 2. Combine infusion with 15oz of Dry Vermouth and 30g (1oz) of Blanc Vermouth.
3. 3. Add 3.5oz of batch to a mixing glass with ice and stir until chilled and diluted. Strain into a coupe and garnish with 5-7 drops of Extra Virgin Olive Oil.
