NØLO Recipe: The Perfect Dry Marti-NA
Jul 17, 2025
Well, we get asked about martinis. A lot. And the truth is, there are many martini variations. They're personal, with or without alcohol. This recipe, originally created by Joshua James of San Francisco's wonderful sober hangout, the Ocean Beach Cafe, features Roots Divino Blanco - one of my all-time favorite sips.
The History
Why are all cocktail origins "shrouded in mystery"? Anyhoo. The Martini is no exception. The Martinez was the precursor of the Martino, and it was a much sweeter drink than this crispy, umami version.
Thought to have been a San Francisco cocktail, now the Martini of today is a world-wide signal that you're either James Bond, in love with desserts masquerading as cocktails (we see you, Espresso Martini drinkers), or just want to drink something ... well, refined.
Make It
- 1.5 oz well-chilled Roots Divino Blanco (or your favorite non-alcoholic dry or bianco vermouth)
-
1.5 oz Non-alcoholic Gin (we reach for Monday Gin for this recipe, but you do you)
- 1 - 2 barspoons of olive brine (we use Castelvetrano)
< 0.5% ABV | Fill your wine or martini glass with ice to cool. Empty the ice.
In an ice-filled mixing glass, add Roots Divino Blanco (or Vermouth of choice), Monday Gin (or gin of choice), and olive brine. Give it only 1 - 2 stirs and immediately strain into a your cooled glass. Add one glorious olive to bring it home.
Sip with dignity.
