Dirty Martini
This classic dirty martini recipe combines gin or vodka with dry vermouth and olive brine for a perfectly balanced, savory cocktail. With tips for choosing the best olives and getting the ideal chill, this easy recipe delivers a sophisticated, bar-quality drink at home.
Equipment
- Cocktail shaker with strainer - Stainless steel recommended
- Bar jigger - Double-sided measuring tool
- Martini glass - or coupe glass, chilled in advance
- Cocktail pick - or small skewer for olives
- Fine-mesh strainer - optional, for an extra-smooth pour without ice chips
- Small bowl - for holding olives
Ingredients
- 2.5 oz vodka or gin - 75 ml, good-quality well-chilled bottle
- 0.5 oz dry vermouth - 15 ml, such as Noilly Prat or Dolin Dry
- 0.5 oz green olive brine - 15 ml, from quality jarred olives, such as Castelvetrano or Spanish Manzanilla
- 2 to pitted green olives - 3 olives, Castelvetrano or Manzanilla recommended, for garnish
- Ice - plenty of clean ice cubes, the larger and clearer the better
Instructions
- Fill your martini glass with ice and cold water and let it sit for at least 5 minutes, or place it in the freezer for 10 to 15 minutes. This ensures the drink stays ice-cold longer.
- Measure 2.5 oz of vodka or gin, 0.5 oz of dry vermouth, and 0.5 oz of green olive brine using your jigger. Pour all ingredients into the cocktail shaker.
- Add a generous amount of large ice cubes to the shaker, filling it about two-thirds full. Large cubes chill quickly without excessive melting and dilution.
- Seal the shaker tightly and shake hard for about 10 to 15 seconds until frosty cold. For a clearer, more spirit-forward drink, stir the ingredients with a bar spoon for 20 to 30 seconds instead.
- Thread 2 to 3 pitted green olives onto a cocktail pick and set aside. Castelvetrano olives provide the best buttery, mild flavor.
- Discard the ice and water from the chilled glass and hold the strainer over it. Pour the cocktail from the shaker in a single, steady pour. For an ice-chip-free drink, pour through a fine mesh strainer as a second strain.
- Rest the olive pick across the rim of the glass or drop the olives in and serve immediately while the drink is at its coldest.
Notes
- Always start with quality spirits because the ingredient list is minimal and each component significantly impacts the final taste.
- Choose your olive brine wisely: Castelvetrano brine is mild and buttery, Manzanilla is saltier, while cheap pimiento-stuffed olive brine can taste harsh and vinegary. Taste your brine before using.
- Adjust the brine to your preference: 0.5 oz is standard, 1 oz creates an "extra dirty" martini, and 1.5 oz makes a "filthy" version.
- Use dry vermouth like Noilly Prat or Dolin Dry for subtle complexity. Store opened vermouth in the refrigerator and use within 3 to 4 weeks.
- Vodka provides a clean, neutral base that lets the brine shine, while gin adds herbal, juniper-forward complexity. Both are excellent choices.
- For batch prepping, combine the spirits, vermouth, and brine in a sealed container and store it in the freezer. When ready, shake individual portions with ice and strain.
- Do not store a mixed martini in the fridge; the vermouth will oxidize and the brine will taste flat within an hour.
- Store your olive jar sealed in the refrigerator after opening and use the brine within the recommended window.
- Pre-chill your glasses in the freezer well in advance; they will stay cold for 15 to 20 minutes once removed.