Fritz Martini

"An homage to Fritz Maytag, son of the blue cheese creator, and his family, this martini was on the drinks list at Dine Restaurant on Madison Street in Chicago when it opened a little more than a year ago. It features Junipero Gin, made by Anchor Distilling Co., an offshoot of Fritz Maytag's Anchor Brewing Co., in San Francisco, and Maytag blue cheese-stuffed olives."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Mme M photo by Mme M
photo by Mme M photo by Mme M
photo by Mme M photo by Mme M
photo by Bergy photo by Bergy
Ready In:
5mins
Ingredients:
4
Serves:
1
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ingredients

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directions

  • Pour a few drops of vermouth into chilled martini glass, twist glass to coat, then drain out any excess.
  • Stuff the blue cheese into the olives with a butter knife. Set aside.
  • Pour gin (or vodka) in a cocktail shaker two-thirds full of ice. Stir vigorously until shaker is ice cold.
  • Pour into a martini glass; garnish with the olives.

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Reviews

  1. I feel good......<br/>Nice change! :)
     
  2. This is a wonderful Martini!
     
  3. Kate - this was a sublime martini!! I did not have Junipero Gin, but I did use Bombay Sapphire, which is also a very good gin. We both love martinis, and we both love olives and blue cheese - so this was a big treat! I have not got any proper martini glasses - I MUST get some! Therefore, I did not take photos, but Bergy has posted such beautiful ones anyway! Made for ZWT3 - but I am planning on making these again, on a regular basis! (I have about 12 spare blue cheese stuffed olives in the fridge for the next time!)Thanks! Karen/FT
     
  4. Love the blue cheese in the olive - Loved the Martini but I would prefer a Jalapeno stuffed olive in my Martini- Thanks Chef Kate for a brand new experience and I may serve the olives as appitizers!!!
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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