Cómo dar más textura al martini sucio con la técnica del lavado de grasa

Fat washing is a popular cocktail technique that allows bartenders, both professional and amateur, to add texture to all kinds of cocktails. You can use bacon fat, butter, or avocado, but for a distinctive twist on dirty martinis, Choi recommends olive oil.

“The dirty martini is a timeless classic, known for its straightforward, no-nonsense flavor and personality. Infusing the vodka with olive oil gives it a smoother, silkier texture that softens the drinking experience without sacrificing its punch” explains Choi. “As for the flavor, the subtle hints of olive oil enhance the vodka, giving it a richer, more balanced taste. Add the ‘dirty’ to that, and you get a more complex dirty martini, essentially a sophisticated dirty martini.”

For best results, Choi recommends cold-pressed extra virgin olive oil, which better preserves the flavor: "It pairs perfectly with vodka and enhances the olive flavor, which is exactly what we're looking for." It might be a bit more expensive, but it's worth investing in a good oil to make better-tasting drinks.

The process is simple. In an airtight container, preferably glass, combine the oil and vodka in the ratio Choi specifies: one cup of vodka to one-quarter cup of oil. Let it sit at room temperature for six to eight hours, then freeze it. When the oil solidifies on the surface, carefully remove it and strain the liquid through a fine-mesh sieve, or a coffee filter or cheesecloth for a finer strain.

Once you've completed the basic steps, you can decide whether to add olive brine. If you're looking for something smooth and delicate, opt for fat-infused vodka, a version more focused on mouthfeel. If you prefer a more intense and full-bodied flavor, add olive brine. Connoisseurs are very particular about their preferences, and Frank Sinatra certainly was, so choose what works best for you. If you're still not ready for the full infusion, you can always add a spicy kick with wasabi.