Vampire Repellent Garlic Martinis 🧛🏻♀️
Garlic Confit, Garlic Confit Fat Washed Gin, Garlic Martini's, and Truffle & Thyme Marinated Olives... say that 10x fast.
Vampire Repellent Garlic Martinis: Step-by-Step Guide
Watch the video to see it all come together & scroll for the written recipes!!
Garlic Confit: (warning: your house will smell amazing)
Step 1: Peel approx. 2 cups of garlic
Step 2: Add to a mini cast-iron and fill with olive oil until the garlic is fully submerged. (option to add fresh thyme to the mix)
Step 3: Bake at 250 degrees F for 50 minutes, or until golden.
Step 4: Let cool completely before using the garlic and oil to fat-wash our gin.
Garlic Confit Fat Washed Gin:
Once your Garlic Confit has cooled completely, pour it into a jar… make sure to get all the oily garlicy goodness in there (and if you want to stash one or two off to the side for dinner tonight, I wouldn’t blame you).
Next, pour in 2-3 cups of a London Dry Gin (example: I used Botanist Gin)
Give a nice gentle shake every 30 minutes or so for the next 2-3 hours.
Place in the freezer overnight to allow the fat to solidify so you can pop it out and strain.
Once frozen and you’ve removed the oil puck, use a cheesecloth or coffee filter to strain out all the remaining oils and garlic.
Store back in the original gin bottle or an airtight jar and store in a cool, dry place.
Tini Time 👋🍸
Freezer Door Garlic Martinis
(Serves ~12)
1½ cups Garlic Confit Fat Washed Gin
1½ cups Vodka, or stick with a London Dry Gin (reason being, the garlic gin is strooong and I don’t want it to be too much so splitting this will help mellow/blend the flavors for a more enjoyable experience).
1¼ cups Garlic Stuffed Olive Brine
1¼ cups dry vermouth, my favorite is Lo-Fi
½ cup filtered water, you can omit this if you’re going to shake them!
Instructions:
To a large container or decanter, add in your gin, vodka, olive brine, dry vermouth, and filtered water if using.
Mix and place in the freezer to properly chill.
When ready to use, if you diluted with water you can pour right into your chilled martini glasses or if you didn’t dilute you can shake them using a cocktail shaker and strain into your martini glasses.
Garnish with your marinated olives (see below) and a garlic clove!
Shake it → for added aeration, colder temp, and if you didn’t pre-dilute. (or if you just like ice shards in your martini, no shame in that)
Don’t shake it → if it’s pre-balanced and you want that crystal-clear, silky freezer martini experience.
Easy Truffle Marinated Olives
Ingredients
1 cup garlic-stuffed olives
1 cup regular green or mixed olives
1 tbsp truffle oil
2 tbsp olive oil
2–3 sprigs thyme (leaves stripped)
Cracked black pepper
2 tbsp grated Parmesan
To Make
Add all the olives to a plate or shallow bowl.
Drizzle with olive oil and truffle oil.
Sprinkle over thyme leaves, a few cracks of black pepper, and Parmesan.
Toss gently to coat and let sit 10–15 minutes before serving (so the flavors meld).
Optional: Add a squeeze of lemon or a pinch of chili flakes if you want a little brightness or heat.
Cheers everyone! Only one more recipe for Halloween and if you’ve made it this far and want to get my roundup (I’m sharing it all tomorrow) here’s your Substack sneak peek link: 24+ Halloween Cocktails on JoinJules.com