Signature
Matthew Kelly / Supercall

Gin • Savory
The Progress Martini

Created by Bryan Hamman, the former bar manager at The Progress in San Francisco, this smoky take on a Dirty Martini is a salt-head’s dream come true. At The Progress, bartenders use a wooden smoker box to infuse meaty Castelvetrano olives and their brine with mesquite flavors and aromatics. This smoky mix forms the backbone of the Martini. Bartenders stir the BBQ-esque brine with vodka or gin (we prefer an ultra-clean, triple-distilled vodka) and garnish the cocktail with a smoked olive and a few drops of housemade rosemary oil from The Progress’s sister restaurant, State Bird Provisions. If you don’t have a smoker box of your own at home, you can use a cast-iron pan and a grill to infuse the olives.

The Essentials

Gin
Smoked Olive
Rosemary Infused Olive Oil
Bar Spoon
The Details
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Ingredients

2.5 oz Gin
0.75 oz Dolin Dry Vermouth
0.5 oz Smoked Olive Juice
Smoked Olive
Rosemary Infused Olive Oil

Method

  • Add all ingredients except for the garnishes to a mixing glass with large, cubed ice and stir.
  • Strain into a chilled coupe glass using a julep strainer.
  • Garnish with a few drops of rosemary olive oil and a smoked Castelvetrano olive.
intermediate
Strength:

Ingredients

1 10-oz Jar Castelvetrano Olives
1 10-oz Jar Castelvetrano Olive Brine
Wood chips

Method

  • Soak wood chips in water for about 30 minutes. Pat dry and add a handful of the wood chips to a foil pan, cover with aluminum foil and poke holes in the top to allow the smoke to escape from the pan.
  • If using a gas grill, set to low heat. If using a charcoal grill, light the charcoal and pour the glowing coals into the grill. Wait until the embers have started to die down and the heat is low.
  • Place the aluminum pan directly on the grilling rack, cover the grill. When smoke emerges from the slits in the foil, it’s time to start smoking your olives.
  • Empty a jar of Castelvetrano olives and their brine into a large cast-iron pan. Place the pan on the grill rack near the aluminum pan with the wood chips and close the lid.
  • Smoke for about 30-60 minutes.