Swedish Martini

• 6 cl Bråhovda Svensk Terroir Gin
• 1 cl Swedish dry vermouth (for example from craft producers such as Spriteriet or Spritfabriken, who make dry vermouth from Swedish wines and local herbs)
• Garnish: Spanish Manzanilla olives (ideally on a cocktail pick)
• Ice for the mixing glass

1. Chill the glass: Put a martini glass in the freezer for at least 10–15 minutes before you start, so it is properly frosted.
2. Build the drink: Fill a mixing glass (or a shaker) with plenty of ice. Add the Swedish vermouth and Bråhovda Gin.
3. Chill it well: Stir with a bar spoon for about 20–30 seconds. Stirring rather than shaking keeps the drink perfectly clear and silky, without diluting it too much.
4. Strain: Strain the ice-cold liquid into the chilled martini glass.
5. Garnish: Put 1–3 Manzanilla olives on a pick and place it in the glass.

Tip: For a “Dirty Martini” twist, add half a teaspoon (about 0.5 cl) of brine from the Manzanilla olives straight into the mixing glass. The salty brine goes beautifully with the gin’s spicy notes of pepper and mint.