Philadelphia bartender Sara Justice was fascinated by a fact she discovered in the best-selling Drunken Botanist: “Olives and jasmine are in the same plant family, so I thought it would be fun to do a martini variation with jasmine.”
Slideshow: More Martini Recipes
Recipe from Food & Wine Cocktails 2015
2 ounces Jasmine Green Tea Rum (see Note)
1 ounce amontillado sherry
1 teaspoon crème de noyaux (almond-flavored liqueur)
1 brined green olive, such as Arbequina, skewered on a pick, for garnish
How to Make It
In a mixing glass, combine the Jasmine Green Tea Rum, sherry and crème de noyaux. Fill the glass with ice and stir well. Strain into a chilled coupe and garnish with the skewered olive.
Jasmine Green Tea Rum: In a liquid measuring cup, combine 8 ounces white rum with 1 tablespoon loose jasmine green tea and let steep for 30 minutes. Strain into a jar and refrigerate for up to 2 weeks. Makes about 8 ounces.
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