The Martina
Courtesy of The Snug in Sacramento, created by Britta Currie
Ingredients
Cocktail
- 2 ounces dill-and-cucumber-infused gin
- 3/4 ounce blanc vermouth
- 1/4 ounce Amontillado sherry
Dill-and-Cucumber-Infused Gin
- 6 grams (about 1/8 cup) dill weed, fresh
- 1 cucumber, peeled and chopped
- 750-milliliter bottle gin, recommend Future gin
Instructions
Cocktail
- Combine ingredients and stir. Strain into a martini glass and garnish with an olive or something savory.
Infused Gin
- Add dill weed and cucumber to gin. Infuse for 3 hours (no heat necessary), strain, and serve.
