Dirty Martini Spritz

Servings: 2

Total time: 39 minutes

INGREDIENTS

For olives:
1 cup green olives, such as Castelvetrano or Manzanilla, drained and brine reserved
¼ cup extra virgin olive oil
1 teaspoon Diamond Crystal® Kosher Salt
1 strip lemon peel, plus more for garnish
½ teaspoon whole black peppercorns
1 small garlic clove, lightly smashed
1 teaspoon fresh thyme
½ teaspoon dried oregano
¼ teaspoon red pepper flakes, optional
For martini:
4 ounces dry gin
1 ounces dry vermouth
1 ounces olive brine, from jar
6 ounces chilled Prosecco, 3 oz per drink
6-8 homemade marinated olives

DIRECTIONS

For olives: Tightly pack olives in a small resealable jar. Combine oil, kosher salt, lemon peel, peppercorns, garlic, thyme, oregano and red pepper flakes if using in a small measuring cup and pour mixture over olives in jar. Seal and refrigerate at least 4 hours or overnight. Bring olives to room temperature before serving.
For cocktail: Fill a large cocktail shaker halfway with ice Add the gin, dry vermouth and olive brine. Shake vigorously until very cold, about 30 seconds. Strain evenly into chilled stemmed martini glasses.
Top each glass with 3 ounces of chilled Prosecco. Garnish with lemon peel and cocktail olives before serving.