Cocktail of the week: Templar’s extra-virgin olive oil and sea salt martini – recipe | Cocktails

Nothing says summer time greater than an ice-cold martini.Additional-virgin olive oil and sea salt martiniServes 1For the infused vodka300ml good-quality vodka70ml extra-virgin olive oil, plus a couple of drops additional to finishFor the drink50ml extra-virgin olive oil-infused vodka (see above and technique)25ml 2:1 vanilla syrup (home made or store purchased)25ml double cream 2 dashes saline resolution (ie, 10g flaky sea salt dissolved in 100ml boiling water. then cooled and chilled)First, infuse the vodka. Put the vodka and oil in a blender, blitz to mix, then pour into a large plastic container (a clear empty ice-cream tub could be perfect), seal and freeze in a single day. The oil will separate, rise to the highest and freeze, so merely carry it off, leaving solely the vodka behind (thaw the oil, save a bit for the garnish and use the remainder in cooking). Depart the vodka to come back as much as room temperature, then go by way of espresso filter paper right into a bottle or jar. Seal and retailer within the fridge for as much as three months, although it’s finest used inside a month.To construct the drink, measure all of the liquids right into a shaker and fill with ice. Seal and shake laborious till the shaker could be very chilly and coated in a light-weight frosting of ice, then fine-strain into a calming martini glass (should you like, first dip the rim or half-rim in lemon juice after which in flaky sea salt).Put three or 5 droplets of olive oil on the floor of the cocktail, and serve without delay.