Pour the vodka, dry vermouth and olive brine into a cocktail shaker with a handful of ice and shake well.
Rub the rim of a martini glass with the wedge of lemon.
Strain the contents of the cocktail shaker into the glass and add the olives.
Place large martini glasses in the freezer. Combine the sugar and lemon juice in a small bowl; whisk until the sugar dissolves.
Combine the lemon syrup and the vodka in a martini shaker. Add ice cubes. Cover and shake 8 to 10 times, then strain the mixture equally into the very cold martini glasses. Add about 1/4 cup chilled Prosecco to each glass. Garnish each martini with a lemon slice if desired, put a twig of rosemary on top before serving.
Recette de Mathias Dahlgren à Stockholm, Suede.
À servir en apéritif avec un plateau de fruis de mer, ou utiliser pour faire un Bloody Mary du tonnerre.
Recipe from Mathias Dahlgren, Stockholm, Sweden.
Serve alone as an aperitif with a seafood platter (amazing) or use to make a killer Bloody Mary.
Recette de Sébastien Goldenberg.
Recipe from Sébastien Goldenberg.
Recette de l’hotel Le Sereno à Saint-Barthélemy, Antilles Françaises.
Mathias et moi nous sommes mariés à l’hotel Le Sereno sur Saint-Barthélemy. Le barman était incroyable. C’est un de ses cocktails signatures, et Marion a eu la bonne idée de lui demander la recette avant de partir. Ce cocktail nous rappelle toujours de bons moments, et nous espérons qu’il aura le même effet pour vous.
Recipe from Le Sereno Hotel, Saint-Barthélemy, French West Indies.
Mathias and I got married at Le Sereno Hotel in Saint-Barthélemy. The mixologist at the resort was incredibly talented. This is one of the hotel’s signature cocktails. Marion was smart enough to ask for the recipe before we left. This particular cocktail always evokes happy memories. We hope it has the same effect on you.