This dirty martini spritz gets its umami bite from the gin fat washed with the olive oil from Patagonia Provisions Spicy White Anchovies. With major notes of red pepper, a hint of sweet from the Spanish vermouth, and some olives/orange slices to garnish, it’s the most balanced (and easy to drink) dirty martini you’ll ever try. 

Paired with a Gilda, or a traditional Basque-region skewer of stuffed olives, pickled peppers, and of course, more Patagonia Provisions anchovies. The drink pairing is largely inspired by traditional Basque drinks and pintxos, located nearly exactly where the anchovies themselves are harvested off of the Bay of Biscay in Northern Spain.

SPRITZ RECIPE

INGREDIENTS

• 1 oz Patagonia Provisions Anchovy oil fat-washed Gin* (fat-washing is optional!)
• 1 oz Spanish Vermut (vermouth)
• Dash of aromatic bitters
• Club Soda
• Optional: Dash of olive or guindilla pepper brine
• Garnish: Olives and orange slice

INSTRUCTIONS

Add fat-washed gin, vermouth, dash of brine (optional), and bitters, to a glass filled with large ice pieces. Stir gently until combined and then top with club soda, garnishing with olives and orange slice.

GILDA RECIPE

INGREDIENTS

• Patagonia Provisions Spicy White Anchovies
• Pitted Green olives 
• Pickled guindilla peppers

INSTRUCTIONS

On a small skewer, spear green olives, anchovies, and folded peppers, and slide down to the base. Repeat with your preference. Optional: Finish with extra virgin olive oil and sea salt.

*Note: fat-washing is a technique that allows you to infuse a spirit with the flavor of an oil or fat; in this case, we're making use of the olive oil from the tin. To fat wash gin with the olive oil from the tin, add about 6 ounces of gin and 1 oz of the olive oil to a mason jar or container and shake for roughly 30 seconds, or until the oil is emulsified. Let the mixture sit for 2-4 hours. Chill the mixture for 6 hours or overnight, and then strain out the solids. You'll be left with olive-oil washed gin!