Nancy Silverton : Three Martini Lunch Presented By Kástra Elión Vodka

All right, this first martini is Martini Castelvoltrano.

I know you're a fan of olives, so I did an olive infusion, a Castelvoltrano infusion, and there's also a beautiful olive oil infusion as well.

And then on the top, it's a spray of a little bit of Celgree, so you get a little salinity, a little bit of brininess, and a touch of olive oil.

Enjoy.

Wow.

I love that it's a Castelvetrano martini without an olive in it.

There's an added body from the

oil,

which is very interesting.

So it's more of a surprise on the palate than actually the flavor.

I have to tell you a story.

Many years ago, I was a young bartender working in the city, and I came to Pizzeria Mozza, and I ordered the burdino.

And the burdino comes out with this little cookie with the rosemary cookie.

And I was just sitting there kind of marveling over just how much I enjoyed the two with each other.

And so I went on to create this drink that season at John Settler's restaurant, Rivera.

And that drink became like, I just got asked to talk about it after 25 years of a restaurant publication being open.

They said it was one of the most important drinks on the West Coast.

And that was really because of you.

And you know, what's interesting is nobody knows how to eat that dessert.

Sure.

And that was the whole intention, was to create a crunch, right, to complement the flavor of the pudding.

And when I'm able to talk about it or instruct people how to eat it, I always say a bite of pudding, a small bite of cookie, because they're meant to go together.

But if I'm not there, right, to dictate, nobody eats it that way.

And I don't think anybody gets it.

They look at it probably like a mint.