John Burns Paterson of Frankies 457 Spuntino creates a Frankies 457 Olio Martini

Frankies 457 Spuntino has been a partner restaurant for Frieze New York every year since the inception of the fair.   

Ingredients List: 
For the Olio Martini 
2 oz Gin 
1 oz Olive Oil-Washed Vermouth 
2 dashes Salt Bitters 

For the Olive Oil-Washed Vermouth 
3 oz Blanc Vermouth 
3 oz Dry Vermouth 
3 oz Olive Oil 

For the Salt Bitters 
Mix equal parts:
sea salt
warm filtered water 

Method:

For the Olive Oil-Washed Vermouth 
Mix the blanc vermouth, dry vermouth, and olive oil in a jar. 
Note: If you only have one type of vermouth, that’s no problem, just make sure to keep the 2:1 ratio of vermouth to olive oil 
Stir the ingredients well, cover, and refrigerate overnight or up to 24 hours 
Strain the vermouth with a coffee filter 
Reserve the olive oil for garnish 

For the Salt Bitters 
Mix equal parts fine sea salt and warm filtered water until the salt dissolves 

For the Olio Martini 
Pour all ingredients into a cocktail shaker (or glass) filled with ice 
Stir well- Note: this step is critical both to chill the cocktail and to dilute it 
Strain into a coupe glass 
Garnish with an olive and a drop of the reserved olive oil 

A New York classic, Frankies 457 Spuntino has served consistently delicious, effortlessly elegant takes on Italian-American cuisine for over 15 years. It’s a place noted for its warmth, kindness, and feeling – a reflection of its beloved chef-owners, Frank Castronovo and Frank Falcinelli. New York Times editor Sam Sifton, in his final review as restaurant critic, wrote, 'The best meal I had on the job? It was in the garden of Frankies 457 on a summer evening. Nothing was wrong. Everything was right. It would have been nice if it could have gone on forever.'

www.frankiesspuntino.com 
@frankiesspuntino