From San Francisco's own Veso Aperitifs, this is one for the Dirty Martini lovers. In making this, Veso wanted to recreate that savory and briny-ness of olives, with a complex depth provided by the many herbs that bring to mind marinated olives. Castelvetranos are indisputably the best for cocktail olives, so that's where they reached first, and used their brine to kick it up a notch. Kombu, a type of seaweed known for amplifying flavors and adding umami, was added to round out the flavors and help the savoriness of the olives really pop.

Perfect for dirty martinis, but because of its complexity and umami, Olive Vermouth can be used in many cocktails to lend a savory note or amplify other flavors. It’s versatile though - Try adding a splash to fruity, smoky, or bitter drinks to see what happens.