House Dirty V2.0 Recipe

Prepare filling

In a small bowl, combine gorgonzola dolce and softened cream cheese until smooth and homogenous. Use a fork to mash and fold. Stir in lemon zest and 1/4 teaspoon freshly ground black pepper. Taste and adjust — the filling should be creamy, slightly tangy, and spreadable but not runny.

Stuff olives

Using a small spoon, piping bag with a small round tip, or a small piping method with a resealable bag (cut a 3–5 mm corner), fill each pitted Castelvetrano olive with about 1/4 tablespoon of the gorgonzola mixture. Pack gently so the olive retains shape. Wipe excess from the outside of each olive with a paper towel.

Skewer and chill

Thread each stuffed olive onto a toothpick or cocktail pick. Place the skewered olives on a plate, cover lightly with plastic wrap, and refrigerate for at least 15 minutes to firm up the filling and marry flavors. You can prepare up to 24 hours ahead; keep refrigerated in a single layer covered.

Chill glass

Place a martini or coupe glass in the freezer for 5–10 minutes, or fill it with ice water while you prepare the drink to ensure it's thoroughly chilled.

Prepare mixing

Add 8 pieces of ice to a mixing glass or cocktail shaker. Pour in 6 fl oz chilled vodka and 1/2 fl oz dry vermouth. Add 1 fl oz of castelvetrano olive brine for the 'dirty' character. If you like a slightly saltier, more briny martini, add up to another 1/4 fl oz of reserved brine (measure to taste).

Stir (not shake)

Using a bar spoon, stir the mixture briskly for 30–45 seconds (about 20–30 rotations) until the exterior of the mixing vessel feels very cold and the ice has slightly diluted the spirit. Stirring preserves clarity and a silky mouthfeel.

Rim (optional)

If you choose to rim, rub a lemon twist once around the glass rim and dip very lightly into freshly cracked black pepper so a light ring adheres. This adds a subtle pepper aromatics to each sip.

Strain and finish

Discard ice or water from the chilled glass. Using a julep or fine strainer, double-strain the stirred martini into the chilled glass to remove any small ice shards. If you want a brighter brine note, float 1/4 fl oz reserved olive brine on top by pouring gently over the back of a spoon.

Garnish and serve

Skewer 2–3 of the gorgonzola‑stuffed olives onto a single pick and lay across or drop into the martini. Express a lemon twist over the surface to release oils and discard or place on the rim as preferred. Serve immediately while very cold.

Make‑ahead & storage

Stuffed olives can be made up to 24 hours ahead and stored refrigerated in an airtight container. Prepare martinis just before serving. Leftover martini should not be stored.