Under the Host Martini From Superfrico - Imbibe Magazine Subscribe + Save

Under the Host Martini From Superfrico

Even though Leo Robitschek, principal pourer of Las Vegas’ Superfrico, says any vodka can be used for his take on the Dirty Martini, when it comes to the vermouth, he strongly recommends using Lustau Vermut Blanco. The vermouth rested in sherry casks possesses a slight sweetness. “It’s delicate and delicious,” Robitschek says.


  • 2 1/2 oz. vodka (Robitschek uses Absolut Elyx)
  • 1/2 oz. Lustau Vermut Blanco
  • 1 oz. house olive brine
  • _________________________
  • House Olive Brine
  • 1 Tbsp. kosher salt
  • 3/4 oz. white balsamic vinegar
  • 2/3 cup dry vermouth (Robitschek uses Dolin)
  • 1 1/3 cups filtered water
  • 3 1/4 cups Castelvetrano olives
  • Tools:mixing glass, barspoon, strainer
  • Glass:Nick and Nora
  • Garnish:3 castelvetrano olives


Combine all of the ingredients in a mixing glass with ice and stir. Strain into a chilled glass and garnish.

House Olive BrinePlace the olive brine ingredients in an airtight bag and seal it. Once sealed, lightly massage the bag to make sure not to break or crush olives. Refrigerate for 24 hours. After 24 hours, cut a corner and strain the brine. Use the same olives for the garnish. The brine keeps for a year in the refrigerator.

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