John Leonardi is chef/proprietor of Soupçon, a high quality eating restaurant in Crested Butte, CO.
Soupçon is thought for its French-leaning high quality eating menu, and I’m intentional about utilizing as a lot of our stock as attainable. With an opulent caviar service already on the menu, I got down to discover further methods to focus on the ingredient, resulting in the creation of the now-signature Caviar Martini.
I like to think about this cocktail because the amuse-bouche of Martinis. The Castelvetrano olives are so buttery and briny, topped with a beneficiant quantity of caviar, it jumpstarts the palate.
The Martini is crafted with Gray Goose vodka and Noilly Prat dry vermouth, then completed with Kaluga caviar topped Castelvetrano olives. We favor to make use of Kaluga due to the farm-raised sustainability and delicate, buttery taste profile.
It’s a sensible option to stretch the caviar, have some enjoyable with it and provides company one thing a bit of over-the-top to kick issues off; the traditional pairing of vodka and caviar is all the time a stunning selection as properly. What’s a greater option to begin a night of excellence than with a Caviar Martini?
Caviar Martini
- 3 oz. Gray Goose vodka
- A whisper of Noilly Prat dry vermouth
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Mix components and shake laborious.
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Pressure into a relaxing Martini glass
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Garnish with three Castelvetrano olives crammed with Kaluga caviar.
John Leonardi, chef/proprietor of Soupçon in Crested Butte, CO, created this recipe.
