Ingredients
- 1½ oz Tanqueray
- 1½ oz Carpano Bianco
- ¼ oz 100% Yuzu Juice (martini)
- 1+ Tbsp 100% Yuzu Juice (olives)
- 1 small pinch salt
- 3 dashes Regan’s Orange Bitters
- Castelvetrano Olives
Instructions
1
Chill a martini or coupe glass
2
Strain olives from their brine and reserve for another use.
3
Add 100% yuzu juice to olives and soak to infuse (overnight is best). For every 8 olives use 1 Tbsp juice.
4
Add gin, vermouth, bitters, salt and ¼ oz 100% Yuzu Juice to a mixing glass with ice and stir until chilled and properly diluted.
5
Strain into chilled glass and garnish with 2 yuzu soaked olives on a cocktail skewer. Let at least one olive peak above the liquid for maximum aroma.
