Mykonos Dirty Martini

“One martini is all right. Two are too many, and three are not enough.” Dorothy Parker


2 ounce of gin (vodka, if you must)

1/2 ounce dry white vermouth

1/2 ounce feta cheese brine

garnish with Greek to Me feta olives


1. Greek to Me olives: Combine about a tablespoon of feta cheese and a pinch of Greek to Me seasoning. Mash with a fork until smooth. Stuff three Greek Kalamata olives with the cheese mixture. Skewer on a tooth pick.

2. Put 5 ice cubes into a martini glass and fill with water to chill. Combine the gin, vermouth and feta cheese brine into a large glass or a cocktail shaker. Stir for 30 seconds until chilled. 

3. Empty the water from your cocktail glass and strain in your martini. Garnish with your skewered stuffed olives. 


Written by Sarah Leah Chase

Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.


Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.