Gilda Martini

Spain has been calling my name lately, but it turns out I don’t have to take a red-eye to enjoy the flavors of Spain for my next happy hour at home. There is nothing more simple or more perfect than a good martini (it’s always gin for me), but what makes it even better is a killer garnish. For this martini, I’m garnishing it with a Gilda, a classic Spanish pintxo made with an anchovy, olive, and guindilla pepper skewered on a cocktail pick. I’m adding those brines into the dirty martini, too! Pair it with my Pan con Tomate Anchovy Toastie. If we can’t go to Spain, we’ll have to bring Spain to us!

Watch Me Make a Gilda Martini (& Toastie)

How to Make a Gilda Martini

1. First, make the Gildas by skewering one anchovy, one guindilla pepper, and one green olive on a cocktail pick.
2. Add gin, brines, and dry vermouth to a cocktail shaker with ice and shake until well chilled.
3. Want a few ice skates? Single strain. Otherwise, double strain for a clean, crisp martini.
4. Divide between two chilled Nick & Nora glasses and garnish each with a Gilda. Serve alongside your pan con tomate toastie!

What is a Gilda?

A Gilda is a classic Spanish pintxo (small plate) made with an anchovy, a green olive, and a pickled guindilla pepper, all skewered onto a cocktail pick. Salty, briny, tangy, and just a little spicy, it’s basically begging to be served as a martini garnish.

Gilda Martini Ingredients

Gin or Vodka

While there is a lot of variety among gin, most vodkas are more or less the same. I’m a gin martini girl all the way. Check out my Gin Guide and Vodka Guide for more tips and the bottles I recommend.

Dry Vermouth

Dry vermouth is a fortified white wine with very little sweetness and often a subtle, herbaceous bitterness. It’s always used in a martini in some form, whether mixed in with the spirit or just used to rinse the glass.

Brine

True to any dirty martini, the Gilda Martini has added brine. But this time, we’re using two kinds. One is the brine from the guindilla peppers we’re using for our Gilda garnish. The other is good ol’ olive brine. I prefer Castelvetrano olives, personally.

Gilda

A Gilda is made with an anchovy, a green olive, and a pickled guindilla pepper. Use the same olives and peppers that you use for the brine (see above).

Tips for Making the Best Gilda Martini

• As with any Classic Martini, you want to get your Gilda martini super duper cold. That means chill the glass, freeze the gin or vodka, shake until the shaker is frosty.
• For your Gilda garnish, use the right peppers. It’s technically not a Gilda if you don’t use guindilla peppers.
• You also want to use good green olives like Castelvetrano an good oil-packed anchovies.
• If you want some ice chip remnants in your martini, you only need to single strain, but double-straining will result in the smoothest, crispest martini ever.
• Pair it with the Pan con Tomate Anchovy Toastie!

Why You’ll Love a Gilda Martini

• Obviously if you love a super briny dirty martini, you’ll love the Gilda Martini any time of year.
• If you love Spanish tapas/pintxos, the Gilda garnish will become your new favorite way to garnish a savory cocktail.
• Anyone who prefers a savory, salty, briny cocktail will love a Gilda Martini.
• If you love the Tomato Martini, you’ll love a Gilda Martini for the same reasons.