Do you ever look at a cocktail recipe and think, “That’s so weird that it just might be delicious?” That was my reaction to the Islay and Olive when I first saw it in Maggie Hoffman’s book Batch Cocktails. It’s a combination of two of the coolest, classiest drinks you can order – a dirty Martini and an Islay single malt. Both of which I adore. But I never would have thought to combine these already-polarizing liquids in the same cocktail. But it works, and it works wonderfully. The smoke of the Scotch adds a whole new dimension to the savory brine of a dirty vodka martini. Olive oil and a dash of salt turn it into something really special. Admittedly, if you don’t like dirty martinis or smoky Scotch, you will probably not like this drink. But if you like both of them, you must try it. Like immediately.
As with the Principessa di Sole I posted a few weeks ago from the same book, the recipe for the Islay and Olive was printed in batched format, with quantities for 12 servings. I love that Maggie included interesting, spirit-forward drinks like this in the book as well as the usual fruity punches. Although this one isn’t exactly the kind of thing I’d roll up to a party with and expect everyone to love. So I’ve done the math and adjusted the recipe instructions for a single cocktail.
History: This drink was created by Shaun Traxler, a bartender at Vault in Fayetteville, Arkansas.
Islay and Olive
1.5 oz. vodka
Scant 1.25 oz. Islay single-malt (such as Laphroaig)
¾ oz. dry vermouth
1 dash orange bitters
1 dash olive brine
1 pinch salt
Olive oil, to garnish.
Combine all ingredients in a mixing glass with ice and stir until chilled. Strain into a coupe. Garnish with a dash of olive oil (I like using my mister for ease and drama), a lemon twist, and several Castelvetrano olives (frozen, if you’d like).
Recipe adapted from Batch Cocktails. I was provided with an advance copy of the book.