Marnier Martini

There's so many Martini variations: many that don't even use the word Martini, but are pretty much the same thing. Still others that carry the name have nothing in common with the classic recipe--I'm looking at you Espresso Martini. The Marnier Martini is more traditional than most. Sometimes the addition of a garnish, whether it be a pickle, a beet, or roasted vegetables, can make a huge difference. For the Marnier, the garnish is anchovies and anchovy vinegar.

Let's start off by saying that this is a cocktail for seafood lovers. You really have to enjoy the briny and salty flavor of anchovies. Whether you use vodka or gin, the overall profile, while light, is going to have ocean funk--hence the name.

To make the anchovy vinegar, simply take a few tiny anchovy fillets and pat them dry. Soak them in enough white wine vinegar that they are submerged (1-2 ounces only unless you plan on making a ton of these). Leave them to soak for at least two days until the anchovy flavor infuses into the vineger. Use the rest of the anchovies in the can for stuffing olives if that is your thing. I find an olive is a great delivery system for these guys, since they don't look too appetizing floating in the drink.

• 2-3 oz. Gin (MurLarkey ImaGination used)
• anchovy infused white wine vinegar (several dashes to 2 tsp. according to taste)
• olives (preferably stuffed with anchovies