The Dirtiest Martini

• 4 ounces basil-infused organic vodka*
• 1 1/4 ounces olive juice
• Splash of vermouth
• 3 pitted Spanish green queen olives, skewered
• 1 organic basil leaf

1. Shake the liquid ingredients with ice in a shaker.
2. Strain into a chilled martini glass, and garnish with the olive skewer and basil leaf.
3. *To infuse the vodka, place 10 basil leaves in a 750-ml bottle of organic vodka (Rain vodka, distilled in Kentucky from organic corn, is a good choice) for two hours.
4. Be careful not to overinfuse.
5. You want a mild flavor and fragrance, not basil cologne.

basil, olive juice, spanish green queen olives, basil

Taken from cooking.nytimes.com/recipes/12003 (may not work)