Best martini when in Death Valley - Cocktail - Brief Article

Chemist Tom Malefyt and his colleagues trek there every year and developed this martini to match the setting: hot and dry.

Death Valley Martini. 1. On each of two swizzle sticks, skewer 1 or 2 pimiento-or pickled onion-stuffed green olives, then 1 hot chili--stuffed green olive such as Reese; set a stick in each of two chilled martini glasses. 2. Pour 1 tablespoon sweet vermouth into an ice-filled shaker. 3. Fill shaker with chilled Bombay Sapphire dry gin, cover, and shake just until blended. 4. Pour into glasses. Let steep 5-15 minutes, according to your taste for heat (sip often to check), then pull off chili-stuffed olive (eat it if you dare).

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