by Chef Matthew Krenz

A few months ago, I was lucky enough to be able to judge a statewide cooking competition. It was about five hours away and most of the judges were traveling a good distance, so I offered to make a batch cocktail that we could all enjoy. The competition took place near the Outer Banks, and I was so excited to try this olive oil-washed gin recipe with a few tweaks for a bloody mary. It was very well received, and I couldn’t wait to make it for brunch the next time we had friends or family over, over the weekend.

Olive Oil-Washed Gin

Makes 750 ml.
1 750 ml. bottle of gin*
3 oz. quality olive oil
1 garlic dill pickle, sliced
¼ c. sliced pepperoncini
2 tbsp. Lusty Monk mustard

1. In a pitcher, stir together all ingredients.
2. Pour into two quart-sized mason jars, then cover and allow to sit at room temperature for 24 hours.
3. Put mason jars in the freezer for another 12-24 hours to allow fat to separate and freeze.
4. Remove the frozen fat layer, then strain the remaining gin through a fine mesh sieve lined with a coffee filter.
5. Store in mason jars or return to the gin bottle.

*A number of outstanding, internationally awarded gins are made right here in North Carolina. We recommend checking out Conniption American Dry (Durham), Sutler’s (Winston-Salem), Cardinal (King’s Mountain), and 1000 Piers (Washington). All are available at most state ABC stores.

Flavored Gin Bloody Mary

1½ oz. olive-oil washed gin
4 oz. preferred bloody Mary mix
½ oz. lemon juice
Dash Worcestershire sauce
Dash chili garlic hot sauce
Fresh cracked pepper
Celery, cornichon, olives, pepperoncini, cherry tomato, and pickled peppers, to garnish

Add ingredients to a shaker over ice and shake until chilled. Strain over fresh ice into a collins glass and garnish with a heart of celery (lime green with tender leaves) and a skewer with cornichon, olives, pepperoncini, cherry tomato, and pickled pepper.

Cheers!