Ingredients

• 75ml Dà Mhìle Seaweed Gin

• 15ml Dry Vermouth

• 15ml Olive Brine

• 5 Pitted Green Olives (Large juicy variety)

Equipment

• Julep strainer

• Bar spoon

• Cocktail mixing glass or jug

• Muddler

• Martini glass

Method

• Muddle two olives in the bottom of the mixing glass and add in the brine, Dà Mhìle Seaweed Gin and vermouth

• Fill the mixing glass with ice cubes and use the bar spoon to mix well for 30-40 seconds.

• Increments of 10 seconds can be added to the stirring duration for a less intense flavour profile, sample with the bar spoon to judge suitable level.

• Strain through a julep strainer into an ice-cold chilled martini glass

• Garnish with 3 large olives on a cocktail stick to finish. Dried sushi grade seaweed can also be added to the garnish if wanted.

• For a drier Martini simply add less vermouth, for example 10ml, and adjust to taste.