La Sardina

matthew kelly / supercall

You either love sardines, or you hate them. We fall into the former camp and can’t get enough of the briny fish—even the oil gets put to use in our take on a Dirty Martini. We fat wash gin with the omega 3-packed sardine oil, stir it with dry vermouth and olive brine, and garnish the salty masterpiece with buttery, sardine-stuffed castelvetrano olives. It’s wonderfully savory, soothingly silky and everything fans of the classic, olive-soaked cocktail could ever want.

Dry, Savory



Step one

Add all ingredients save for the olives to a mixing glass with ice.

Step two

Stir for 30 seconds or until ice cold.

Step three

Strain into a chilled coupe.

Step four

Garnish with a skewer of sardine-stuffed olives.

Contributed by Supercall

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