Blue Cheese Martini
Faye – Distillery Owner x
Servings
1
Ready In:
8 hours
level:
tricky
Good For:
World Cheese Day
About this Recipe
Smooth. Sweet. Sinful.
🧀😈 World Cheese Day Special
Blue Cheese Fat-Washed Gin Martini
Because sometimes gin deserves to get a little… cheesy.
Fat-washing gin with blue cheese gives you a spirit that’s silky, savoury, umami-rich and outrageously indulgent. Think dirty martini… but upgraded, unfiltered and wearing red lipstick.
Perfect for World Cheese Day. Perfect for martini lovers. Perfect for people who like their drinks a little bit wrong.
🔥 Step One: The Blue Cheese Gin
This is where the magic (and mild chaos) happens.
You’ll need:
-
300–350 ml London Dry Gin
(your Signature London Dry would be unreal for this 😉) -
60–110 g rich blue cheese (Stilton is chef’s kiss)
Method:
-
Crumble the blue cheese straight into your gin.
-
Shake or stir like you mean it.
-
Leave to infuse at room temp for 4–6 hours (give it a little swirl when you walk past).
-
Pop the whole thing in the freezer for 2–3 hours (or overnight) until the fat fully solidifies on top.
-
Break the fat cap and strain slowly through a coffee filter in a fine sieve until beautifully clear.
You’re left with a gin that’s soft, savoury, faintly funky and dangerously smooth.
🍸 Step Two: The Martini
The pour:
-
75 ml blue-cheese fat-washed gin
-
15 ml dry vermouth
-
7–15 ml olive brine (to taste – filth level is personal)
-
2 drops saline (optional, but makes it pop)
Method:
Stir hard with plenty of ice until absolutely arctic.
Strain into a frozen coupe.
Garnish:
A blue cheese-stuffed olive, obviously.
