Death Valley Martini
How to Make It
Step 1
1
On each of two swizzle sticks, skewer 1 or 2 pimiento- or pickled onion-stuffed green olives, then 1 hot chili-stuffed green olive such as Reese; set a stick in each of two chilled martini glasses.
Step 2
2
Pour 1 tablespoon sweet vermouth into an ice-filled shaker.
Step 3
3
Fill shaker with chilled Bombay Sapphire dry gin, cover, and shake just until blended.
Step 4
4
Pour into glasses. Let steep 5 to 15 minutes, according to your taste for heat (sip often to check), then pull off chili-stuffed olive (eat it if you dare).
Ingredients
2 or 4 pimiento- or pickled onion-stuffed green olives
2 hot chili-stuffed green olives such as Reese
1 tablespoon sweet vermouth
chilled Bombay Sapphire dry gin
Directions
Step 1
1
On each of two swizzle sticks, skewer 1 or 2 pimiento- or pickled onion-stuffed green olives, then 1 hot chili-stuffed green olive such as Reese; set a stick in each of two chilled martini glasses.
Step 2
2
Pour 1 tablespoon sweet vermouth into an ice-filled shaker.
Step 3
3
Fill shaker with chilled Bombay Sapphire dry gin, cover, and shake just until blended.
Step 4
4
Pour into glasses. Let steep 5 to 15 minutes, according to your taste for heat (sip often to check), then pull off chili-stuffed olive (eat it if you dare).
Search All of Sunset's Recipes
The Latest
It’s Always a Party at This Colombian-Californian Restaurant in Oakland
