Dirty Blue Recipe
vodka, olive brine, & blue cheese stuffed olives.
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Ingredients
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Cocktail
Garnish
Optional rinse
Method
Prepare Olives
Stuff olives
If olives are not pitted, remove pits carefully. Using a small spoon, piping bag, or a narrow spatula, pack about 1/2 tablespoon of crumbled blue cheese into each olive cavity. Press gently so the cheese fills the cavity and forms a neat plug. If cheese is too crumbly, mix with a few drops of cream to make a pasteable consistency.
Chill
Place the stuffed olives on a plate and chill in the refrigerator for 10–15 minutes to firm the cheese so it stays in the olive while serving.
Mix Drink
Fill a mixing glass or shaker with ice. Add 2 oz vodka and 1/2 oz olive brine. If you prefer a slightly drier/complex profile, add 1/4 oz dry vermouth (optional).
If the olive brine is particularly salty or cloudy and you want to soften the saltiness, briefly rinse the stuffed olives in a small amount (about 1/2 oz) of fresh brine or water and pat dry before skewering.
Skewer 2–3 blue cheese–stuffed olives on a cocktail pick and place across or into the glass as garnish.
Serve
Serve immediately. Provide a small napkin or plate for the garnish. Recommend enjoying as a specialty martini-style drink, pairing well with salty or savory bar snacks.