Olive brine from the bottom of the jar
1 ounce tomato juice
3 ounces vodka
1/2 ounce dry vermouth
2 dashes hot pepper bitters (John uses Scrappy’s Firewater)
To the bottom of the olive jar, add tomato juice, vodka, vermouth, bitters and some ice. Stir and strain into chilled martini glass.
Serve garnished with an olive (pimento-stuffed olives would work well).