OLIVE JUICE FOR MARTINI RECIPES

MARTINI RECIPES - BBC GOOD FOOD

Martini recipes - BBC Good Food image

Make a classic martini cocktail by mixing gin and dry vermouth then try exciting new twists from mince pie and espresso to courgette and cucumber.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

DIRTY MARTINI RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...

Dirty Martini Recipe - Food.com - Food.com - Recipes, Food ... image

It s just wonderfull if you like really dry-strong flavor drinks, and the olive juice give it a great salty-olive taste. It s from every bar you go, it s the way they made it.

Total Time 3 minutes

Prep Time 3 minutes

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

2 ounces gin (I prefer vodka)
1/2 ounce extra-dry vermouth
1/4 ounce olive juice
1 green olives

Steps:

Mix all the ingredients (except the olive) in a coctail mixer with 2 ice cubes.
Put it in a frozen martini glass and the olive on a wooden stick.

Nutrition Facts : Calories 154.2, FatContent 0.4, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 43.1, CarbohydrateContent 0.1, FiberContent 0.1, SugarContent 0, ProteinContent 0

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It s just wonderfull if you like really dry-strong flavor drinks, and the olive juice give it a great salty-olive taste. It s from every bar you go, it s the way they made it.
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1. Finely grate the lemon zest into a large bowl.
2. Cut the lemon in half and squeeze in the juice from one half.
3. Add 1 tablespoon of extra virgin olive oil and season with sea salt and freshly ground black pepper. Mix well.
4. Put a pan of salted water on to boil. Meanwhile, trim the the beans.
5. Once the water is boiling, steam or boil the beans until tender. Drain well, then tip the cooked beans into the bowl with your dressing and toss everything together, making sure all the beans get coated.
6. Have a taste and squeeze over the remaining lemon juice if you think it needs it, then serve.

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1. Fill a small pan with water, place over a medium heat and bring to the boil.
2. Meanwhile, halve, deseed and finely chop the pepper. Trim and finely slice the spring onions. Bash the olives and tear out the stones, if needed, then roughly chop. Halve the cherry tomatoes, then place it all into a large bowl and set aside.
3. Place the couscous into a bowl, cover with 250ml of the boiling water. Cover with a plate and set aside.
4. While the couscous is steaming, coarsely grate the cucumber into a small bowl, add a pinch of sea salt and leave for 5 minutes.
5. Meanwhile, place the chicken on a plate. Drizzle over 1 teaspoon of olive oil, the oregano and a pinch of black pepper. Finely grate over the lemon zest, then turn the chicken over to coat.
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7. Using a speed-peeler, peel the carrot, then continue shaving it into long ribbons. Place into a small bowl, season with a pinch of salt and pepper and add a good squeeze of lemon juice.
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1. Fill a small pan with water, place over a medium heat and bring to the boil.
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