Crab oil-washed vodka and Ancho chile-infused vermouth. This cocktail definitely packs a punch, with rich and spicy notes mellowed out by the smooth texture of olive oil and crab fat in the vodka. I won’t lie, this Martini is not a quick recipe and requires quite a few steps and a drizzle of patience.

First, you’ll want to stuff a handful of Ancho chiles into a jar of dry white vermouth. Pop this in the fridge for at least three days. Next, you’ll need to make the green crab oil, a process that requires slowly heating extra virgin olive oil, crab shells, and aromatics over the course of 3 hours. You can find our recipe for Spicy Green Crab Oil here . This condiment keeps for up to a month and is also delicious atop gumbo, chowder, or pasta.

Then it’s time to fat-wash the vodka. We recommend blending the crab oil and vodka, freezing, and then straining the solution at least once. Check out our tutorial here for guidance.

The final step is whipping up the Martini and at this point, you’ve earned it. Express and garnish with a lemon twist.

Materials & Ingredients

• blender

• mixing glass

• bar spoon

• 2 oz green crab vodka

• .75 oz Ancho-infused dry vermouth

• 2 dashes celery bitters

• chilled cocktail glass

• lemon twist

Instructions

1. Add a fistful of Ancho chiles into a jar of vermouth and pop it in the fridge for at least three days. Strain and store in the fridge until used.

2. Fat wash your vodka by blending together a quarter cup of crab oil with two cups of vodka, freezing, then straining (tutorial here for guidance)

3. Add 2 oz green crab vodka, .75 oz vermouth, and 2 dashes of celery bitters into a mixing glass.

4. Add ice and serve with a cocktail spoon for about 30 seconds and strain into a chilled Martini Glass, Coupe, or Nick and Nora

5. Express a lemon twist, garnish, and serve