Home
Blog
December recipe: Seasoned Martini

December recipe: Seasoned Martini

It's the end the year, which coincides with our second anniversary as a business. So with that, dear subscribers, we're raising a toast to you. Join us for one of the most popular, most Instagrammed uses of our olive oil: in a martini. The recipe for the one down below comes from our talented friends at SCHOFIELD'S BAR in Manchester.

This martini is the perfect year-round tipple for hosting a dinner party as it uses evergreen ingredients, but the spiced hit of black pepper makes it especially suited for sweater weather and winter festivities at home. This can be done with our Greek or Portuguese, depending on your palate. The Greek will give it a creamier feel and the Portuguese will bring an extra pepperiness.

Here are the ingredients you'll need:

Serves 1

60ml gin
5ml manzanilla sherry
5ml dry vermouth*
Cracked black pepper
Citizens of Soil extra virgin olive oil

*The SCHOFIELD’S Dry Vermouth is recommended here, naturally.

Here's the method:

Add all the ingredients to a mixing glass with lots of ice and stir.
Strain into a chilled martini glass (keep a couple in the freezer or put ice in the glass as you prepare the rest to give it that cool, frosty vibe).
Crack some pepper over it.
Drizzle a couple of drops of our extra virgin olive oil on top.

Ways to make it more your own:

It's the start of citrus season, so pop in an orange or lemon peel.
Would it surprise you at all if we said add in a green olive? The bigger, the better (and more buttery) here.

If you liked this recipe then you will surely enjoy all of the ones mentioned in Joe Schofield's book! And should you find yourself around Manchester, the SCHOFIELD'S BAR has some of the most respected folks in the whole industry behind the bar. It also recently took its place in the top 100 bars in the world. They have a Gimlet with our Greek oil in it that stands proudly on their menu this winter—so pop on by.

Are you making this? Share with your fellow citizens. Tag us in your photos on Instagram at @CitizensofSoil.

You may also like...

Sage and Olive Oil Brioche

The perfect sharing loaf, made for tearing around the table and dipping liberally into a bowl of extra virgin olive oil. This is a bread so good it turned strangers into friends. The recipe was created by the talented Allegra D’Agostini, who came up with the idea for our sensory tasting event where it was enjoyed by members of the community. We received countless requests for the recipe, and we are excited to share it with you all now. Here's the method: In a small saucepan, gently warm...

Roasted pumpkin, white bean purée & bergamot dressing.

Sweet, flavoursome pumpkin, caramelised onion, and smooth bean purée are drizzled generously with extra virgin olive oil for a comforting meal that welcomes the flavours of autumn. Now that summer is behind us, it’s time for a pumpkin recipe. We chose a variety called Delica, which has really beautiful, sweet, and dense orange flesh. Plus, you can eat the skin—less work, more flavour. Paired with a caramelised onion and bean purée, and drizzled with a bergamot and olive oil dressing, it’s a...

Roasted butternut squash pasta with crematta & burrella.

All it takes to make something special are a few good ingredients. This is a recipe from Julienne Bruno, using their silky crematta, and burrella. Roasted butternut squash brings a sweet, golden richness to the dish, perfectly paired with Fusilli Lunghi, which wraps around every bit of flavour. Crematta creates a silky sauce, and just before serving, a fresh cut of Burrella adds a creamy, delicate finish that ties it all together. Give this star of the show the treatment it deserves, and...