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Provence Martini

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.


  • 3 oz. olive oil-infused vodka
  • 1/2 oz. pear brandy or eau de vie
  • 1/2 oz. blanc vermouth
  • 10 drops saline solution (1:10 salt to water)
  • ------------------------
  • olive oil-infused vodka
  • 1 liter vodka (Camphor uses Haku)
  • 2 oz. French olive oil
  • 1 heaping tsp. Herbs de Provence
  • Tools:mixing glass, barspoon, strainer
  • Glass:martini and sidecar
  • Garnish:goat cheese, Castelvetrano olive, or cippolini onion


Add ingredients along with ice to mixing glass. Stir with barspoon to combine flavors. Serve in chilled martini glass and sidecar, with a choice of goat cheese, Castelvetrano olive, and/or cippolini onion.

Olive Oil-Infused Vodka (makes 6-8 servings)

Combine all ingredients in a large container & whisk to combine. Let sit at room temp before transferring to a smaller container for storage. Will keep in the freezer for two weeks, but it’s best enjoyed within a week.

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