Jeff Mauro and Sunny Anderson make Sunny's Perfect Martini, as seen on Food Network's The Kitchen, Season 32
Recipe courtesy of Sunny Anderson

Sunny's Perfect Martini

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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.


Stuffed Olives:



Special equipment:
a cocktail toothpick
  1. 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.
  2. Fill a 6-ounce martini glass with ice.
  3. 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!