Provence Martini

Recipe: Andrew Paniagua , Camphor , Los Angeles

Photo: Tiffanie Marie for Camphor

January 06, 2023

Provence Martini: dirty martini by Camphor

Given that the cocktails at Los Angeles’ Camphor restaurant are inspired by France, bar director Andrew Paniagua created a savory Martini using French olive oil and herbs de Provence–infused vodka. The result is a subtly fruity cocktail courtesy of the pear brandy with a touch of salinity.

Ingredients

3 oz. olive oil-infused vodka
1 oz. blanc vermouth
1/2 oz. pear brandy or eau de vie
5 drops saline solution (1:10 salt to water)
------------------------
olive oil-infused vodka
1 750ml vodka (Camphor uses Haku)
1 heaping Tbsp. Herbs de Provence
2 oz. extra virgin olive oil

Tools:mixing glass, barspoon, strainer
Glass:cocktail and sidecar
Garnish:goat cheese, Castelvetrano olive, or cippolini onion

Preparation

Add all of the ingredients with ice to mixing glass. Stir to combine and chill. Strain into a a chilled glass, add the garnish, and serve with a sidecar and a dish of extra garnishes.

Olive Oil-Infused Vodka Add herbs de Provence to vodka in a large container and whisk to combine, once every hour for the first two hours. Let the vodka sit at room temperature for 8 hours before adding the olive oil and whisk. Cover it and place in the freezer for 12 hours. Once out of the freezer, remove the frozen disk of oil and herbs. Pour the liquid into a container through a chinois lined with a large coffee filter. If done correctly, the liquid should be clear and without oil. If oil is visible in vodka, refreeze and repeat the straining process. It will keep in the freezer for 2 weeks, but it’s best enjoyed within a week.