Recipe courtesy of Oliver’s Lounge at the Mayflower Park Hotel
Featured in the Summer 2010 issue of in the Mix magazine in the story “Historic Hotel Bars”
2½ oz Bombay Sapphire Gin or Skyy Vodka
¼ oz Martini and Rossi Dry Vermouth
2 Large vermouth-marinated Italian olives
Pour ¼ oz Cinzano Dry Vermouth into an empty martini mixing glass; swirl to coat the inside of the mixing glass with the vermouth. Dispose of excess vermouth.
Fill coated mixing glass with ice. Pour 2½ oz Bombay Sapphire Gin or Skyy Vodka over the ice in the mixing glass. Cap and shake vigorously. Let the mixture stand approximately 20 seconds.
Place a set of large vermouth-marinated Italian olives on the edge of an ice-cold glass; strain the mixture into the glass over the olives.