2 ounces gin, 1 ounce Umami Bomb Vermouth, garnished with bleu cheese stuffed olives

The vermouth is a 375ml of Dolin Dry with 45g celery, 15g cilantro stems, 7.5g white onion, 3g huacatay, 1.5g habanero, 1.5g garlic. All heated in a sous vide at 130 for 2 hours. Ice bath then strain it to a bottle once done.

Combine with ice, stir, and strain

This is one savory sonuvagun