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what besides olive do you put in a martini?

atheorist Oct 3, 2006 09:51 PM

Best is a big garlic stuffed olive. With cheap gin only I also use a pepperoncini now and then. But you gotta try it with a sundried tomato (half if it's big). Anything else?

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  1. TexasToast RE: atheorist Oct 3, 2006 09:54 PM

    Well it depends on the martini. A lemon peel "twist" is always nice with gin as are caperberries.

    Now, if we're talking vodka, then pretty much anything goes; especially if you get into the flavored arena!


    1. JMF RE: atheorist Oct 4, 2006 03:53 AM

      Pickled onions, preferably the large sweet English type. Of course then it isn't a martini anymore but a Gibson.

      I also use Pepperdews for a sweet and mild heat thing, blows away pepperoncini. (Stuffing pepperdews with blue cheese makes an amazing cocktail snack!)

      I second the caperberries and the lemon twist. For a change a orange twist or grapefruit can be very interesting.

      1. k
        kenito799 RE: atheorist Oct 4, 2006 04:34 PM

        The classic Hendrick's martini is garnished with cucumber slice. I slice a small seedless variety (like israel kirbies) and float in three slices.

        1. c
          chow_gal RE: atheorist Oct 4, 2006 05:51 PM

          There's the pickled vegetables route: pickled green bean. Dilly-beans. Pickled okra. Even ginger.

          There is also the various stuffed olive options: blue cheese-stuffed; prosciutto-stuffed.

          1 Reply
          1. re: chow_gal
            TexasToast RE: chow_gal Oct 5, 2006 10:27 AM

            The problem I find with blue cheese, is that it's too overpowering and tends to seep out and contaminate the martini!


          2. l
            LoN RE: atheorist Oct 4, 2006 05:53 PM

            You can use tomatolives if you can find them...

            1. akp RE: atheorist Oct 5, 2006 10:39 AM

              You can't beat a blue-cheese stuffed olive.

              1. talkoftomatoes RE: atheorist Oct 6, 2006 01:52 AM

                Twice in a restaurant I had shocking experiences with olives in martinis---once it had a pit (I am thinking, $8 for a pitted martini?). Imagine my surprise! Another time, what appeared to be a pimiento turned out to be a hot, hot pepper. Again, surprise and many gluggs of ice water followed.

                Though I haven't tried it, and it depends on if you are using vodka, gin, juices, citrus, etc., but how about a fig? A sprig of rosemary? Other ideas: candied orange peel, cucumber without the peel, watermelon pieces.

                Good luck!


                1 Reply
                1. re: talkoftomatoes
                  TexasToast RE: talkoftomatoes Oct 6, 2006 12:17 PM

                  Speaking of Rosemary, I've had a thyme martini . . . it was REALLY good!


                2. atheorist RE: atheorist Oct 14, 2006 07:07 PM

                  Thanks! Off to the store for pepperdews and now I have reason to get some thyme growing.

                  1. f
                    foodandwhining RE: atheorist Jul 19, 2009 12:32 PM

                    Uhh... Nobody mentioned caper berries? Awesome... (If, of course, you like capers.)

                    Chopin's "CEO" Martini promotion came up with some awesome ideas, but they're not posted publicly anywhere. Fortunately, I kept a copy and made a PDF of it. Anyone interested, just send me a direct message.


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