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