Green cocktail olives, typically pitted and sometimes stuffed with pimento, used as the classic garnish for the Martini. They contribute a savory, briny note to the drink.

A bone-dry gin martini variant lifted by orange bitters and a briny olive, the Astoria reads as a crisper, more aromatic sibling to the standard Dry Martini.

Astoria

A savory spin on the Dry Martini splashed with olive brine that softens gin's edge into a salty, umami-laced sipper with briny depth and a dry botanical finish.

Dirty Martini

The archetypal stirred cocktail: gin kissed with a whisper of dry vermouth, strained ice-cold, and garnished with an olive — crisp, bracing, and built to showcase the spirit.

Dry Martini

The Fifty-Fifty Martini restores vermouth to its rightful co-starring role — equal parts gin and dry vermouth with orange bitters, it echoes the pre-Prohibition wet Martini and rewards those who believe vermouth is not merely a rinsing agent.

Fifty-Fifty Martini

A bone-dry martini variation in which briny fino sherry replaces vermouth, sharpening gin's botanicals with a salted almond snap that pairs naturally with an olive.

Fino Martini

A pre-Prohibition gin-and-dry-vermouth martini variant laced with maraschino and absinthe, landing herbaceous, aromatic, and more complex than its short ingredient list suggests.

Turf Cocktail

A stirred or shaken mix of vodka and a whisper of dry vermouth, finished with an olive — icy, clean, and unapologetically spirit-forward in the Bond tradition.

Olive