x Savory Martini for here
We keep it ready-to-go in the freezer, so it can't be modified.
This martini has been nearly 25 years in the making. I started making martinis in the Driftwood Room in Portland in 1996, and they weren't good, just a lot of cold gin or vodka. People started ordering dirty martinis from me in the 2000s, and they weren't good, just salty gin or vodka. So, this is an attempt to make something that makes sense. A touch of aquavit leans the gin's botanicals toward savory herbaceousness. The sherry pairs with the Manzanilla olive brine to round the salinity. The vodka makes sure that any other ingredient doesn't go too far. A little filtered water is added to bring the alcohol content down to where it would be it were stirred with ice.