Rosemary. Sea salt. Olive oil. It may seem like your Nonna is about to cook up a Sunday roast dinner, but these Italian staples are actually the basis for our absolutely delizioso cocktail this week. Liam Watt, venue manager of Melbourne’s Waterslide Bar is letting us in on the secret recipe to his Olive Oil Martini for our Italian Issue. It’s a twist on a dirty vodka martini, one which he explains, “has an amazing mouth feel and the olive oil lingers”. Whip up a batch at home, or visit Waterslide on Southbank to sip one or two while you contemplate booking their space for a cocktail wedding reception – with river views to rival Rome’s Tiber – for up to 250 people.
Waterslide’s Olive Oil Martini
- 60ml olive oil fat-washed vodka (Waterslide uses Beluga Noble)*
- 12.5ml rosemary-infused Lillet Blanc*
- 2 dashes saline solution (make it a 3:1 water to salt ratio)
- Rosemary sprig, to garnish
- Fresh ice
Stir your ingredients over ice. Be careful not to over or under dilute, have a cheeky little taste as you go. Strain into a chilled martini glass. Garnish with a rosemary sprig.
*Olive Oil Fat-Washed Vodka
Fat washing is a technique used to flavour a spirit with a fat-based product and then removing the fat through freezing.
Mix 700ml of Beluga Noble Vodka and 200mls good olive oil in an airtight container.
Leave to infuse for a few hours and shake every now and then.
Freeze the mixture to turn the oil into solid.
Strain off vodka.
Note: Liam says the olive oil tastes awesome afterward so definitely don’t throw it away. Maybe put it on a salad as a dressing with some citrus to give it a kick or bottle it up for wedding favours!
*Rosemary-infused Lillet Blanc
Simply place fresh rosemary into a bottle of Lillet Blanc for 12-24 hours, according to taste.