Chicken Soup Martini (Mirepoix Gin? Bouillon Brine?)🐓🍜🍸

This soupy twist on the dirty martini my way of fulfilling a years long quest to create a delicious chicken soup cocktail!

It features an olive oil fat wash / mirepoix infused gin (we used olive leaf gin made with olive oil and leaves), chicken bouillon brine with salt and MSG, and a bit of manzanilla sherry to round out the martini vibes!

It’s honestly one of my proudest moments. 🥲

Chicken Soup Martini: 🐓🍜🍸
Ingredients:
For Mirepoix Gin:

30g Carrot
30g Onion
30g Celery
10g ‘Sizzle’
8 oz Gin (we used Four Pillar’s Olive Leaf Gin)

For Chicken Bouillon ‘Brine’:
½ tbsp Chicken Bouillon (we used ‘Better Than Bouillon’)
4 oz or 120ml of hot water
Big pinch kosher salt (about 3g)
Pinch of MSG (about 0.75g)
For Saline Solution:
Dissolve 20g of kosher salt into 100g or 100ml of water

For the Drink:
2 oz Mirepoix Gin
½ oz Manzanilla Sherry
¼ oz Chicken Bouillon Brine
2-4 Drops Saline Solution (to taste)

Instructions:
Finely chop Mirepoix and gently sweat in EVOO until fragrant and onions are just translucent. (About 2-3 minutes)
Add 100g of Mirepoix to a sealable container along with 8 oz or 1 cup of Gin.
Allow to infuse overnight before freezing and straining through a coffee filter. (Freezing before filtering allows the oil to solidify and makes it easier to strain from the liquid!)
Meanwhile, combine chicken bouillon, salt, MSG, and hot water and bottle.
Once all your prep is done, keep everything in your refrigerator or freezer until you’re ready to serve!
Let’s make the martini! Add chilled gin, sherry, bouillon and saline to a frosty mixing glass and stir over ice for 15-20 seconds or until everything is VERY cold and diluted to your liking.
Pour into a frozen coupe or favorite cocktail glass and garnish with a drizzle of EVOO!
Enjoy the perfect marriage between chicken soup and a martini!