Please join me on Wednesday, August 22 at 7pm at Bookery Manchester. This cool, indie bookstore and café is a great spot to talk travel and Musing Mediterranean. Hope to see you there.
3 Olives & a Twist
When you hear 3 Olives & a Twist you may think I’m talking about my blog. Often I am, however today I’m talking about my signature cocktail.
Somehow a martini with 3 olives & a twist of lemon became my go-to drink, and this blog’s namesake. It still tops my order list today, however my preferred concoction was something I only ordered at bars or restaurants until recently. I tried making it at home, but it was never quite right.
On a girls’ trip back in June, I visited my friend Sue who kindly stocked up on all the accoutrement I’d need for my signature martini. I was thrilled and equally perplexed. I didn’t really know how to make my favorite cocktail. At this time I’d like to thank Sue, Suzie and Karla for helping me finally bring 3 Olives & a Twist home!
Never to back down from a challenge, my lady friends and I approached the mission with as much cluelessness as you might expect from four suburban housewives.
Much to my pleasure, and everyone’s surprise, the end result was a perfectly smooth and delicious martini that I vowed to replicate at home.
Here’s what I learned when making my first successful 3 Olives & a Twist martini.
You need a good martini shaker! Sue had one and it allowed the vigorous shake that my former, at-home martinis lacked. The strainer allowed just the right amount of ice shards to slip through and add an even greater finish to the pour. Lucky for me, Julia and Ally got me a really nice shaker for my birthday and I absolutely love it. It makes making my martini so much easier and more delicious.
Crushed ice! Since I don’t have an ice crusher in my fridge, I had previously used cubed ice in my makeshift shaker (2 glasses locked together)-simply not the same. The result was a glass full of vodka with a bite the likes of a rattlesnake. Crushed ice made all the difference in superbly cooling the cocktail and lightening its load by incorporating a bit of air into each sip.
If you use vermouth at all, add just a drop or two. Too much vermouth equals a drink too bitter to swallow. Interestingly, I’ve learned from several bartenders, who have served me premium martinis, that they don’t use vermouth at all.
I like them plain, queen-sized and in triplicate. When you purchase, be careful to notice if they are labeled tipsy. If they are, they are soaked in vermouth and that will alter the taste of your final product.
However you cut it, use your lemon twist to flavor your rim. Rub the pith of the rind all around the glass’s edge and give it a strong squeeze over your glass allowing a touch of lemon essence to infuse the vodka.
No matter what the trend might be, it’s a stem glass only for me. I don’t want my nicely chilled martini being warmed as I hold a stemless glass in my heated hand. Speaking of chilled, while you prepare your martini, be sure to chill your glass. Add ice and water and let it sit on the counter or place in freezer. The colder the better!
There you have it! My 3 Olives & a Twist at home. As I write this, it’s Monday night and I have officially instituted Martini Mondays.