John Burns Paterson of Frankies 457 Spuntino creates a Frankies 457 Olio Martini

Frankies 457 Spuntino has been a partner restaurant for Frieze New York every year since the inception of the fair.   

Ingredients List: 

For the Olio Martini 

2 oz Gin 

1 oz Olive Oil-Washed Vermouth 

2 dashes Salt Bitters 

For the Olive Oil-Washed Vermouth 

3 oz Blanc Vermouth 

3 oz Dry Vermouth 

3 oz Olive Oil 



For the Salt Bitters 

Mix equal parts:

sea salt

warm filtered water 

Method:



For the Olive Oil-Washed Vermouth 

Mix the blanc vermouth, dry vermouth, and olive oil in a jar. 

Note: If you only have one type of vermouth, that’s no problem, just make sure to keep the 2:1 ratio of vermouth to olive oil 

Stir the ingredients well, cover, and refrigerate overnight or up to 24 hours 

Strain the vermouth with a coffee filter 

Reserve the olive oil for garnish 

For the Salt Bitters 

Mix equal parts fine sea salt and warm filtered water until the salt dissolves 

For the Olio Martini 

Pour all ingredients into a cocktail shaker (or glass) filled with ice 

Stir well- Note: this step is critical both to chill the cocktail and to dilute it 

Strain into a coupe glass 

Garnish with an olive and a drop of the reserved olive oil 

A New York classic, Frankies 457 Spuntino has served consistently delicious, effortlessly elegant takes on Italian-American cuisine for over 15 years. It’s a place noted for its warmth, kindness, and feeling – a reflection of its beloved chef-owners, Frank Castronovo and Frank Falcinelli. New York Times editor Sam Sifton, in his final review as restaurant critic, wrote, 'The best meal I had on the job? It was in the garden of Frankies 457 on a summer evening. Nothing was wrong. Everything was right. It would have been nice if it could have gone on forever.'

www.frankiesspuntino.com 

@frankiesspuntino