Combine all ingredients in a mixing glass and stir till ice cold, strain into a chilled coupette or cocktail glass. Serve with caramelized olives and cherry tomatoes. For the brine syrup, combine equal measures of olive brine and powdered sugar and stir until all sugar has been dissolved.

Marie Picard
Chef barmaid
Hotel du Louvre – Paris



  • 5 cl Oli’Gin
  • 1 cl Green Chartreuse
  • 1 cl Olive brine syrup

Leave a comment