Sunny's Perfect Martini

Name: Sunny's Perfect Martini
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 1 serving
Ingredients: 1 ounce blue cheese (Roquefort or Gorgonzola), at room temperature; 3 to 4 pitted olives (I like Cerignola or Manzanilla); Ice; 4 1/2 ounces vodka (I like Imperia or Tito’s); 1 1/2 ounces olive juice; 1 capful extra-dry vermouth (I like Tribuno here)

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Level: Easy

Total: 10 min
Active: 10 min

Yield: 1 serving

I love a good martini. This recipe has bits of all my favorite parts from martinis I’ve had around the world and even here at work. Martha Stewart visited The Kitchen in our early years and shared her favorite vodka; I tried it, and it became one of my favorites as well. If I can’t find her suggestion, I ask for Tito’s vodka, made in Texas. If you’re making a vodka martini, you value a spirit that just comes in and does the work—no offensive flavors or scents. For a dirty martini, the amount of olive juice is up to the drinker, but I tend to be heavy-handed. Do as you like, but this is my perfect martini, with 4 perfectly stuffed olives.

Level: Easy

Total: 10 min
Active: 10 min

Yield: 1 serving

Ingredients

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Stuffed Olives:

1 ounce blue cheese (Roquefort or Gorgonzola), at room temperature

3 to 4 pitted olives (I like Cerignola or Manzanilla)

Martini:

Ice

4 1/2 ounces vodka (I like Imperia or Tito’s)

1 1/2 ounces olive juice

1 capful extra-dry vermouth (I like Tribuno here)

Directions

Special equipment:

a cocktail toothpick

Stuff the olives. Mash the blue cheese to soften. Using a spoon or any means necessary, get the blue cheese stuffed into the center of each olive. Thread the olives on a cocktail toothpick and set aside.
Fill a 6-ounce martini glass with ice.
Make the drink. Fill a cocktail shaker with ice and add the vodka, olive juice and vermouth. Close and shake vigorously for about 15 seconds (it’s okay to count). Remove the ice from the waiting martini glass and shake out any moisture. Strain the martini into the glass and top with the stuffed olives. Serve!