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Smoky Martini
Mixologist David Nelson of Spur Seattle, WA
Adapted by StarChefs.com
December 2008
Yield: 1 Cocktail

Liquid Olive:
1 cup pitted olives
½ cup lemon juice
½ cup gin
½ cup olive brine
1 tablespoon calcium lactate glucanate
½ tablespoon xantham gum
Sodium alginate bath

Laphroaig Cloud:
1 cup water
½ cup Laphroaig Single-Malt Scotch
¼ cup sugar
Cherry wood

To Assemble and Serve:
2¼ ounces dry gin
¾ ounce dry vermouth

For the Liquid Olive:
Combine and blend olives, lemon juice, gin, brine, calcium lactate, and xantham gum. Slowly drop mixture in spheres into sodium alginate bath and let stand for 4 minutes. Remove from bath and rinse with water.

Laphroaig Cloud:
Bring water to just below a boil. Add Laphroaig and sugar and stir until sugar dissolves.  Remove from the heat and use a smoking gun or vaporizer to add cherry wood smoke to the mixture. Seal with plastic wrap and let stand for 15 minutes. Transfer to a siphon.

To Assemble and Serve:
Combine gin and vermouth and stir. Strain into a chilled cocktail glass. Garnish with liquid cocktail olive and top with Laphroaig foam.

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