Dirty Martini Recipe

Chill glass

Place a martini glass in the freezer for at least 5 minutes or fill it with ice water while you prepare the drink to ensure the cocktail stays cold.

Fill a mixing glass or cocktail shaker with the specified amount of ice (about 1 cup). Use fresh, clear ice if possible to minimize dilution.

Pour 2.5 oz gin or vodka into the mixing glass over the ice.

Add 0.5 oz dry vermouth to the mixing glass. For a drier martini, reduce vermouth to 0.25 oz; for a wetter martini, increase toward 0.75 oz.

Add 0.5 oz olive brine from the olive jar. Adjust between 0.25–0.75 oz depending on how 'dirty' you like the martini.

Stir the mixture for 20–30 seconds with a bar spoon until well chilled and slightly diluted. Stirring preserves clarity; shake only if you prefer a slightly aerated, colder drink (it will be cloudier).

Discard ice or water from the chilled martini glass. If rimming, wet the glass lip lightly with the lemon twist and dip into coarse salt now.

Using a strainer, strain the chilled cocktail from the mixing glass into the chilled martini glass.

Skewer 3 pitted green olives on the cocktail pick (or use 2–4 depending on preference).

Place the olive skewer into the martini so the olives rest in the bottom of the glass.

If using a lemon twist, express the oils by holding the twist over the glass and gently pinching/rolling it so the oils spray onto the surface, then drop it into the drink or discard per preference.

Serve immediately while very cold. Offer a small napkin or coaster to protect surfaces from condensation.

Tasting note: the Dirty Martini should be savory and briny from the olive brine, with the base spirit and a whisper of vermouth—adjust proportions next time to taste.