Wine & Spirits

TNH Mixologist Takeover: Mykonos Martini

October 24, 2020
By Donn Ogilvie

I was originally planning a trip to Greece this summer, until the global pandemic changed everyone’s plans. I was last there a few years ago and have been dying to go back pretty much ever since – I’m a bit of a history buff, and a true Philhellene, so it’s always an obvious choice.  

Anyway, I was recently promoted at work, and I felt like celebrating at home. I’m a big dirty martini fan, but I was all out of green olives. I did have plenty of Kalamata olives though (which I prefer for cooking/snacking), so I figured, why not? And guess what – it was delicious!  

If you like your martini dirty, give it a try! The flavor is great, and with the Kalamata olive juice, the color takes on this beautiful light purple/pinkish hue.  

I couldn’t have been happier; it looks like I got a little taste of my summer trip to Greece after all.  

Στην υγειά μας! 


  • 1/2 cup vodka or gin (my preference is gin) 
  • 1 teaspoon dry vermouth 
  • 1 tablespoon olive juice from the Kalamata olives 
  • 6 Kalamata olives 


Combine the spirit, vermouth, and olive juice in a shaker with ice. Shake it up really well to break up the ice into shards. Strain into 2 martini glasses and garnish each drink with 3 Kalamata olives. Poke the olives with toothpicks as if you’re bobbing for apples. 


As a sommelier, Evan Turner knows Greek wine and he wants everyone else to know about it too, and he's using his key position at Krasi (Greek word for wine) Meze and Wine in Boston to make sure.

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