Monday, March 12, 2018

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.
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.

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