The Progress Martini
Created by Bryan Hamman, the former bar manager at The Progress in San Francisco, this smoky take on a Dirty Martini is a salt-head’s dream come true. At The Progress, bartenders use a wooden smoker box to infuse meaty Castelvetrano olives and their brine with mesquite flavors and aromatics. This smoky mix forms the backbone of the Martini. Bartenders stir the BBQ-esque brine with vodka or gin (we prefer an ultra-clean, triple-distilled vodka) and garnish the cocktail with a smoked olive and a few drops of housemade rosemary oil from The Progress’s sister restaurant, State Bird Provisions. If you don’t have a smoker box of your own at home, you can use a cast-iron pan and a grill to infuse the olives.
The Progress Martini
FLAVOR PROFILE
Savory
STRENGTH
DIFFICULTY
intermediate
INGREDIENTS
- 2.5 oz Gin
- 0.75 oz Dolin Dry Vermouth
- 0.5 oz Smoked Olive Juice
- Smoked Olive
- Rosemary Infused Olive Oil
Contributed by Bryan Hamman