Recipe and styling by Callie Maritz&Mari-Louis Guy for CRUSH.
We spent a few months in North-Carolina while working as crew on luxury private yacht. Mari-Louis as chef, her husband as Captain, myself as Chief-Steward. A bar lady at one of our regular hangouts developed this drink.
The pungent, but creamy stilton cheese cuts through the strong alcohol and combines well with the olive brine.
a jar of queen olives, pitted
50 g Stilton cheese (a little goes a long way)
2 martini glasses (one never drinks a Martini alone)
4 shots (100 ml) Inverroche Gin
1 shot (25 ml) olive brine
1 shot (25 ml) vermouth (optional)
Stuff the olives with small chunks of Stilton cheese. Skewer 3 olives per cocktail stick (one each for peace, love and harmony). Refrigerate for at least one hour.
Place the Martini glasses in the freezer for at least one hour – they need to be cold.
Fill a cocktail shaker about half full with ice. Pour the vermouth (if you choose to use it) over the ice. Swirl to coat the ice, then discard the vermouth. Add the gin and olive brine. Shake until cold. Strain into the chilled glasses and garnish with a cocktail stick of stuffed olives.