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.