Mykonos Martini
Show: Semi-Homemade Cooking
Episode: Simply Greek
Rate This RecipeRead users' reviews (6)
- Recipe categories: Vegetables, Olive,
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Average Rating:
Total Reviews: 6
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By LR YADI
LITTLE ROCK, AR
on March 19, 2012
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First off I don't buy kalamatas in oil.They are usually in a vinegar and grape juice brine. Very salty. Also I hope these negs are not using sweet vermouth. YUCK! I made a Kalamata Vodka Martini as per your instructions, it was a pleasing color. Maybe a light amber brown. It really had some of that deep purple color of the olive in it. I like it better than a regular dirty. I googled it after the idea entered my mind, and there you were at the top of the page. GOODSTUFF! HICCUPP!
By cupspinner
delton, MI
on January 14, 2011
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Use far less vermouth, and enjoy the pinkish brown color. It is different, but the Kalamata olive juice is a very tasty kind of "dirty". Not beautifully clear, but different.
By albeck_11902237
Erieville, NY
on June 03, 2009
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My only complaint would be that it had too much vermouth - I like martinis to be bone dry.
By ms_5434917
Williamston, VT
on February 25, 2007
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Brown and cloudy, like sewage. Visually unappealing. Too bad. Usually like her drink recipes.
By carollynn1_4958526
New Orleans, ME
on February 17, 2007
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A very good martini.
By jen_jil_2257433
Kent, WA
on February 16, 2007
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Kalamata olives are brown and come packed in vinegar or in oil. Putting that in a drink is just unspeakably gross.