Goat Cheese-Washed Dirty Martini with Caper Berries

Yield:
1 Martini

This is an elevated but easy cocktail where every sip tastes like a delicious surprise. Thyme & Rosemary goat cheese-washed gin does the heavy lifting here. It's silky and savory, creating a flavor utterly unlike a classic Martini. Keep the rest refreshingly simple with vermouth, caper berries, and caper berry brine. It's bright, briny, and unforgettable — unless you have too many!

Thanks to Souley Nourished

Featured Cheese
Thyme & Rosemary

Ingredients

Goat cheese-washed gin:

4 disks Laura Chenel Thyme & Rosemary Marinated Goat Cheese
12 ounces gin

Martini:

2 ounces goat cheese-washed gin
1 ounce dry vermouth
1/2 ounce caper berry brine
Ice

Finishing:

Reserved herb-infused oil from the Laura Chenel Thyme & Rosemary Marinated Goat Cheese
Caper berries

Instructions

Combine 4 goat cheese disks and 12 ounces gin in a sealed, nonreactive container.
Let the mixture infuse at room temperature for 2 hours, shaking or swirling occasionally.
Transfer the container to the freezer and freeze overnight.
The following day, strain the gin first through a fine-mesh strainer to remove larger solids, then strain again through a coffee filter until clear. Transfer to an airtight container and refrigerate until ready to use.
To make the martini, add 2 ounces goat cheese-washed gin, 1 ounce dry vermouth, and 1/2 ounce caper berry brine to a cocktail shaker filled with ice.
Shake until very cold, then strain into a chilled martini or coupe glass.
Finish with a few drops of the reserved herb-infused goat cheese oil and garnish with caper berries.

Store any remaining goat cheese-washed gin refrigerated and use within 1 week.