Marsalatini (Original)

I was struck by a good idea to use dry Marsala in a Martini. It's not part of the NY Bartender's Guide, but it was too good to pass up. Hopefully this concept will catch on at Italian restaurants because it was amazing.

First, a little dry Marsala goes a long way. Not as grape-like as a sherry, Marsala is bitter and savory without the herbaciousness of vermouth. I used MurLarkey ImaGination gin and it lent a meatiness to the drink that I think comes from their white whiskey base. It almost has the feel of a fresh cane rum...I don't know. It's just a little more pungent than dry vermouth.

Then I used these great garlic stuffed olives. The effect was like having steak! Very satisfying.

• 3 oz. gin (MurLarkey ImaGination used)
• 1/2 oz. dry Marsala (Incanto used)
• 3 garlic stuffed olives

Combine liquid ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass. Garnish with olives skewered on a cocktail pick.