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Mezcal Martini

Two martinis with green olives on a black shelf.
Photograph by Chris Bernabeo, food styling by Lauren Stanek

Lane Harlan, owner of Baltimore’s W.C. Harlan and Bar Clavel, insists on Castelvetrano olive brine for this recipe. Its typically buttery flavor makes an excellent match for the round, subtle sweetness of mezcal espadín, the most common type of mezcal.

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What you’ll need

Recipe information

  • Total Time

    2 minutes

  • Yield

    Makes 1

Ingredients

2 oz. mezcal espadín (preferably El Buho)
½ oz. Castelvetrano olive brine
¼ oz. dry vermouth (preferably Yzaguirre Blanco Reserva)
¼ oz. extra-dry vermouth (preferably Yzaguirre Dry Reserva)
1 pitted Castelvetrano olive

Preparation

  1. Combine 2 oz. mezcal espadín, ½ oz. Castelvetrano olive brine, ¼ oz. dry vermouth, and ¼ oz. extra-dry vermouth in a cocktail shaker filled with ice. Shake vigorously until outside of shaker is very cold, about 20 seconds. Double-strain into a chilled coupe glass. Garnish with 1 pitted Castelvetrano olive.

TagsBon AppétitMartiniCocktailAlcoholBeveragesMezcalCastelvetrano OliveOliveVermouthEasyQuickDairy Free5 Ingredients or Fewer

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