The moment the Caviar-tini hits the table, it sparks curiosity. Boatyard’s over-the-top indulgence starts with three hand-stuffed goat cheese olives, each crowned with Osetra caviar. Add gin or vodka, stir with olive brine and pour over a crystal-clear, diamond-shaped ice cube. It then gets a delicate spray of absinthe. It’s one “showstopping” cocktail, according to Tony Boukhari, Boatyard’s director of operations and beverage.  

“It’s made for the spotlight,” he shares. With caviar enjoying a comeback in the food world, this luxurious libation fits right in at one of Fort Lauderdale’s hot spots. The drink delivers exactly what guests crave: exciting, Instagram-worthy moments that taste as good as they look.

Recommended for: Classic martini lovers and adventurous guests.

Caviar-Tini

Makes One Cocktail

• 3 goat cheese-stuffed olives topped with Osetra caviar
• 3 ounces Monkey 47 gin or Ketel One vodka
• 1 ounce olive brine
• Diamond-shaped cocktail ice Absinthe (alternative: dry vermouth)

PREPARATION: Prepare a coupe or martini glass with diamond-shaped ice and a caviar olive skewer. Pour all ingredients into a mixing glass with ice and stir. Strain into cocktail glass. Finish with two sprays of absinthe (or dry vermouth as a substitute). 

Recipe Note: For an at-home alternative to the absinthe spray, prepare a mixing glass with a splash of absinthe or dry vermouth, swirling it around the glass and pouring it out before adding ice and other ingredients. This will give the same essence of the distilled spirit without being overpowering.

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