The Improved Dirty Martini

• 375 milliliters dry vermouth, preferably Noilly Prat
• 1/2 cup chopped Cerignola olives
• 1 1/2 ounces navy-strength gin, preferably Perrys Tot
• A few drops of extra-virgin olive oil
• Mixed olives, for serving

1. Combine vermouth and chopped olives in a sealed glass container and let sit for 3 days.
2. Shake periodically.
3. Chill a cocktail glass by filling it with ice or putting it in the freezer for about 5 minutes.
4. In a mixing glass filled three-quarters full with ice, pour the gin and 1 1/2 ounces of the infused vermouth.
5. Stir until chilled, about 30 seconds, and strain into the chilled glass.
6. Carefully drip a few drops of olive oil (with an eye-dropper, if possible) onto the drinks surface.
7. Serve with a small dish of mixed olives.

milliliters, cerignola olives, gin, drops of extravirgin olive oil, mixed olives

Taken from cooking.nytimes.com/recipes/1016028 (may not work)