GREY GOOSE VX MARTINI

​Recipe by Shaun C. Lewis, Executive Chef \ Assistant General Manager at Liberty National Golf Club, New Jersey, USA
​Image by Shaun C. Lewis

Serves 1

Ingredients

• 3 ounces VX Vodka
• 0.25 ounces Dolin Dry Vermouth
• 5 dashes The Bitter Truth Olive Bitters
• 5 Castelvetrano Olives
• Lemon Peel

Preparation

Combine the vodka, vermouth and bitters in a mixing glass filled with 3/4 of ice.
Stir for 2o seconds with a bar spoon. 
Strain into a chilled Martini glass. 
Add 5 dashes of the  bitters then express the lemon peel over the glass. 
Rim the glass and stem with peel then discard. 
Garnish with Castrelvetrano olives. 

Chef Note: Best served with Golden Osetra Caviar on Pumpernickel Toast Crème Fraîche.