Martini Butter - cooking recipe

Ingredients

2 tablespoons gin
1 tablespoon dry vermouth
1/3 cup pimento stuffed olive (about 12 olives)
8 tablespoons unsalted butter, softened
1/2 lemon zest
1 pinch cayenne

Preparation

In a small nonreactive saucepan, boil gin and vermouth over high heat until liquid is reduced to 1 tablespoon, 2-4 minutes.
Remove from heat and allow to cool.
In a food processor or blender, combine the gin mixture, olives, butter, lemon zest and cayenne. Process until olives are minced and mixture is well blended.
Martini butter can be stored several days in the refrigerator or weeks in the freezer.