Filthy Martini Recipe

Chill glass

Place a martini glass in the freezer for at least 5–10 minutes or fill it with ice water while you prepare the drink to ensure the cocktail stays cold when served.

Prepare shaker

Fill the cocktail shaker about two-thirds full with fresh ice (approximately 1 cup).

Measure & combine

Add 2.5 oz Ketel One Vodka and 0.5 oz Carpano Dry Vermouth into the shaker. Add 0.25 oz (about a splash) of filthy olive brine — adjust to taste if you prefer more or less 'filth.'

Shake

Secure the shaker and shake vigorously for 10–15 seconds until the outside of the shaker is very cold and slightly frosted. Shaking (rather than stirring) chills and dilutes quickly and gives a slightly cloudy, colder martini.

Prepare garnish

While shaking, thread 3 filthy olives or blue cheese stuffed olives onto a cocktail pick. If using a lemon twist, cut a 1/2-inch wide strip of peel and twist over glass to express oils (optional).

Strain & serve

Empty the ice or water from the chilled martini glass. Using a strainer, strain the shaken mixture into the chilled martini glass.

Garnish

Float or rest the olive pick on the rim or drop the olives into the glass. Add the lemon twist on the rim if desired.

Adjustments & notes

Taste and, if desired, add a few more drops (up to 0.25 oz) of olive brine for a filthier profile. For a less cloudy, more classic martini mouthfeel, stir the vodka and vermouth with ice for 30 seconds and then add brine and shake briefly (10 seconds) or stir gently before serving.

Chill glass and select tools ahead of time so the cocktail stays cold. Use a Hawthorne strainer with a Boston shaker or the built-in strainer on a 3-piece shaker to keep ice shards out of the finished martini.