Signature
matthew kelly / supercall

Gin • Dry
La Sardina

You either love sardines, or you hate them. We fall into the former camp and can’t get enough of the briny fish—even the oil gets put to use in our take on a Dirty Martini. We fat wash gin with the omega 3-packed sardine oil, stir it with dry vermouth and olive brine, and garnish the salty masterpiece with buttery, sardine-stuffed castelvetrano olives. It’s wonderfully savory, soothingly silky and everything fans of the classic, olive-soaked cocktail could ever want.

The Essentials

sardine oil-washed gin
Vermouth
Olive Brine
Bar Spoon
The Details
Contributed by

Ingredients

2 oz sardine oil-washed gin
.75 oz Vermouth
.75 oz Olive Brine
Sardine-stuffed castelvetrano olives, for garnish

Method

  • Add all ingredients save for the olives to a mixing glass with ice.
  • Stir for 30 seconds or until ice cold.
  • Strain into a chilled coupe.
  • Garnish with a skewer of sardine-stuffed olives.
intermediate
Strength:
Sardine Oil-Washed Gin
Custom Ingredient

Ingredients

1.5 cups Gin
1 oz sardine oil

Method

  • Pour the gin and oil into a sealable jar, and shake well.
  • Place the jar in the freezer, and freeze until the fat solidifies at the top of the jar.
  • Scrape off the fat layer and discard. Strain the gin through a cheesecloth-lined funnel into a clean jar.